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
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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
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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
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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
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Managing your wine fermentation to reduce the risk of biogenic amine formation [PDF]
Frontiers in Microbiology, 2012 Biogenic amines are nitrogenous organic compounds produced in wine from amino acid precursors mainly by microbial decarboxylation. The concentration of biogenic amines that can potentially be produced is dependent on the amount of amino acid precursors ...
Anita Yolandi Smit +2 more
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Changes of biogenic amine contents.
, 2022 Changes of biogenic amine contents.
Le Yang (345935) +4 more
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Screening and Evaluating of Saccharopolyspora with Biogenic Amines Degrading Ability in Huangjiu(黄酒中降生物胺糖多孢菌的筛选及评价) [PDF]
Shipin kexue jishu xuebao, 2022 In order to obtain the strains with activity of reducing the content of biogenic amine in Huangjiu, Saccharopolyspora strains in the fermentation process of Huangjiu was isolated and identified, and its biogenic amine degradation ability was explored. In
SUN Mengfei(孙梦菲) +4 more
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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
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Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi
Foods, 2019 In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC).
Jun-Hee Lee +4 more
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Biogenic Amines in the Vomeronasal Organ [PDF]
Chemical Senses, 1997 The vomeronasal organ of frog and mouse was investigated for the presence and content of serotonin and catecholamines by means of high-performance liquid chromatography. Measurable amounts of serotonin, adrenaline and noradrenaline were found in the vomeronasal organ of adult individuals of both species. The amine content varied with sex of adult frogs
C. Zancanaro +5 more
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