Turkish Journal of Agriculture: Food Science and Technology, 2019 In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated.
Filiz Yıldız Akgül +5 more
doaj +3 more sources
Determination of biogenic amine - content of natural wines
International Journal of Horticultural Science, 2003 Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed.
M. Kállay, D. Sárdy
doaj +2 more sources
Comprehensive, structurally-informed alignment and phylogeny of vertebrate biogenic amine receptors [PDF]
PeerJ, 2015 Biogenic amine receptors play critical roles in regulating behavior and physiology in both vertebrates and invertebrates, particularly within the central nervous system.
Stephanie J. Spielman +2 more
doaj +3 more sources
Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
Czech Journal of Food Sciences, 2004 Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár).
L. Simon-Sarkadi, E. Szőke, A. Kerekes
doaj +2 more sources
Foods, 2019 In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC).
Young Hun Jin +4 more
doaj +2 more sources
The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages [PDF]
Journal of Analytical Methods in Chemistry, 2020 Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can
Muhammad Abdurrahman Munir +1 more
doaj +2 more sources
Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria. [PDF]
Int J Mol Sci, 2023 Biogenic amine-producing bacteria are responsible for the production of basic nitrogenous compounds (histamine, cadaverine, tyramine, and putrescine) following the spoilage of food due to microorganisms.
Abril AG +6 more
europepmc +2 more sources
Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk. [PDF]
J Sci Food AgricAbstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Bıçakcı G, Eren Ö.
europepmc +2 more sources
Changes of biogenic amine contents.
, 2022 Changes of biogenic amine contents.
Le Yang (345935) +4 more
core +1 more source
Biogenic amines in fermented foods [PDF]
European Journal of Clinical Nutrition, 2010 Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G. +20 more
openaire +5 more sources