Results 41 to 50 of about 34,500 (251)

Flexible Chemiresistive Chitosan‐Glycerol Sensors on Laser‐Induced Graphene Electrodes for Room‐Temperature Ammonia Detection

Advanced Materials Technologies, EarlyView.
Flexible Chitosan‐glycerol sensor integrated with porous laser‐induced graphene (LIG) electrodes enable room‐temperature chemiresistive detection of ammonia (NH3) and proof‐of‐concept detection of fish spoilage. ABSTRACT We report a metal‐free sensor platform combining laser induced graphene (LIG) electrodes with drop‐deposited, glycerol‐plasticized ...
Mintesinot Tamiru Mengistu, Richard Murray, Cara‐Lena Nies, Cathal Larrigy, Martina Piletti, Jahidul Islam, Daniela Iacopino, Eileen Hurley, Michael Nolan, Aidan J. Quinn   +9 more
wiley   +1 more source

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

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, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee, Jae-Hyung Mah   +4 more
doaj   +1 more source

Biogenic amines in fresh fish and fishery products and emerging control

Aquaculture and Fisheries, 2023
Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis.
Abimannan Arulkumar, Spiros Paramithiotis, Sadayan Paramasivam   +2 more
doaj   +1 more source

Biogenic amines in foods [PDF]

Food Science and Biotechnology, 2017
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation.
Dara, Doeun, Munkhtugs, Davaatseren, Myung-Sub, Chung   +2 more
openaire   +2 more sources

High Humidity Exacerbates Psoriasiform Skin Disease Relapse by Increasing Tissue‐Resident Memory T Cells via Altering Skin Microbiota

Advanced Science, EarlyView.
We demonstrated that high humidity worsened psoriasis relapse in murine psoriasiform skin inflammation by increasing skin‐resident memory CD8+ cells via upregulating IL‐15Rα on keratinocytes. The increases in IL‐15Rα and memory CD8+ cells were attributed to S. nepalensis and its metabolite ADMA in skin exposed to high humidity.
Chun‐Ling Liang, Yuchao Chen, Chuanjian Lu, Huazhen Liu, Fenglian Qin, Sisi Dai, Feifei Qiu, Haiming Chen, Weihui Lu, Jonathan S. Bromberg, Zhenhua Dai   +10 more
wiley   +1 more source

Control of biogenic amines in fermented sausages: role of starter cultures

Frontiers in Microbiology, 2012
Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods,
Mariluz eLatorre-Moratalla, Sara eBover-Cid, M.Teresa eVeciana-Nogués, M. Carmen eVidal-Carou   +3 more
doaj   +1 more source

A Testis‐Specific Aralkylamine N‐Acetyltransferase Regulates Dimorphic Sperm Function and Male Fertility in Moths

Advanced Science, EarlyView.
We identify a Lepidoptera‐conserved testis‐specific arylalkylamine N‐acetyltransferase (LTNAT) that governs male moth fertility via a novel mechanism. LTNAT loss disrupts eupyrene sperm mitochondrial derivatives and impairs apyrene sperm motility, offering a safe molecular target for innovative pesticides and genetic pest control.
Hao Sun, Peng‐Yi Huang, Zhi‐Ruo Zhang, Cong‐Fen Gao, Subba Reddy Palli, Shun‐Fan Wu   +5 more
wiley   +1 more source

Biogenic amines detection in meat and meat products: the mechanisms, applications, and future trends

Journal of Future Foods
Biogenic amine is one of the main categories of hazardous compounds in meat and meat products, making its detection methods vital for the assurance of edible safety.
Yanan Liu, Yongqiang He, Huan Li, Donghui Jia, Linglin Fu, Jian Chen, Dequan Zhang, Yanbo Wang   +7 more
doaj   +1 more source

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   +1 more source

Study of Histamine Forming Bacteria in Commercial fish samples of Kalyan city [PDF]

, 2011
Histamine food poisoning is found to be associated with consumption of scombroid fish containing unusually high levels of histamine. Fish belonging to non-scombroid group may also cause histamine poisoning.
Joshi PA, Vishal S. Bhoir, Int J Cur Sci Res.
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