Results 101 to 110 of about 51,790 (268)

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction [PDF]

, 2016
The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory ...
Agulheiro-Santos, A.C., Cabrita, M.J., Elias, M., Fernandes, M.J., Fraqueza, M.J., Garcia, R., Gomes, A., Laranjo, Marta, Potes, M.E., Rocha, J.M., Roseiro, L.C   +10 more
core   +1 more source

Markedly Increased Diamine Oxidase During Acute Anaphylaxis Is Associated With an Underlying Clonal Mast Cell Disorder

Clinical &Experimental Allergy, EarlyView.
We provide the first evidence that pronounced release of DAO during anaphylaxis is restricted to patients with clonal mast cell disorder. This finding offers possible functional support for the reported association between KIT p.D816V and anaphylaxis severity.
Matija Rijavec, Žan Kogovšek, Jezerka Inkret, Peter Kopač, Mitja Košnik, Peter Korošec   +5 more
wiley   +1 more source

Biogenic Amines in Dairy Products

Critical Reviews in Food Science and Nutrition, 2011
Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese.
Linares, Daniel M., Martín, M. Cruz, Ladero Losada, Víctor Manuel, Álvarez González, Miguel Ángel, Fernández García, María   +4 more
openaire   +3 more sources

Data on recovery of 21 amino acids, 9 biogenic amines and ammonium ions after spiking four different beers with five concentrations of these analytes [PDF]

, 2016
A novel chromatographic method for the simultaneous analysis of nine biogenic amines, 21 amino acids and ammonium ions in beer has been recently described in “A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions ...
Fernández García, María, Ladero Losada, Víctor Manuel, Martín, M. Cruz, Redruello, Begoña, Álvarez González, Miguel Ángel   +4 more
core   +1 more source

Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans

Plant Biology, EarlyView.
Growth environment strongly influences green coffee bean biochemistry, linking phytochemical composition to adaptation under abiotic stress. Abstract This study explores how bioactive compounds in green coffee beans (Coffea arabica L.) vary across different geographic regions, addressing the key question of how environmental factors shape coffee ...
I. Pettazzoni, G. Benati, S. Monari, E. De Angelis, L. Navarini, M. Ferri, A. Tassoni   +6 more
wiley   +1 more source

Neurohormonal modulation of the Limulus heart: amine actions on neuromuscular transmission and cardiac muscle [PDF]

, 1985
The responses of Limulus cardiac neuromuscular junctions and cardiac muscle cells to four endogenous amines were determined in order to identify the cellular targets underlying amine modulation of heartbeat amplitude.
Augustine, George J., Colburne, J., Hoshi, T., Watson, Winsor H., III   +3 more
core   +1 more source

Ligand-Gated Chloride Channels Are Receptors for Biogenic Amines in C. elegans [PDF]

, 2008
Biogenic amines such as serotonin and dopamine are intercellular signaling molecules that function widely as neurotransmitters and neuromodulators. We have identified in the nematode Caenorhabditis elegans three ligand-gated chloride channels that are ...
Abe, Namiko, Horvitz, Howard Robert, Ringstad, Niels   +2 more
core   +2 more sources

Longitudinal metabolomics study of phosphate‐adenine‐guanosine‐glucose‐saline‐mannitol stored red blood cells

Transfusion, EarlyView.
Abstract Background The storage of red blood cells (RBCs) is essential for transfusion but leads to storage lesions that compromise RBC quality and increase the risk of transfusion‐related adverse effects, including allergic transfusion reactions (ATRs). Understanding storage‐induced metabolic change is crucial for enhancing transfusion safety.
Gürkan Bal, Maia Dzamashvili, Zhuoran Li, Magda Babina, Nidal Toman, Abdulgabar Salama   +5 more
wiley   +1 more source

Role of Starter Cultures on the safety of fermented meat products [PDF]

, 2019
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
Elias, M., Laranjo, M., Potes, M.E.
core   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source