Results 41 to 50 of about 44,686 (201)
Novel ionization reagent for the measurement of gas-phase ammonia and amines using a stand-alone atmospheric pressure gas chromatography (APGC) source. [PDF]
, 2020 RationaleContaminants present in ambient air or in sampling lines can interfere with the target analysis through overlapping peaks or causing a high background. This study presents a positive outcome from the unexpected presence of N-methyl-2-pyrrolidone,
Finlayson-Pitts, Barbara J +3 more
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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 +2 more
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Biogenic Amines in Gliomas: A Comprehensive Literature Review
Frontiers in Bioscience-Landmark, 2023 Gliomas are primary brain tumors that are believed to originate from neuroglial cells or progenitor cells and are the most common neoplasms affecting the central nervous system (CNS).
Ahmad Abuaisheh, Orwa Aboud
doaj +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 +2 more
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Detection of common biogenic amines in fermented sausage produced in Turkey
Data in Brief, 2018 The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes.
Kamil Ekici, Abdullah Khalid Omer
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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G protein-coupled receptors not currently in the spotlight: free fatty acid receptor 2 and GPR35 [PDF]
, 2017 It is widely appreciated that G protein-coupled receptors have been the most successfully exploited class of targets for the development of small molecule medicines. Despite this, to date, less than 15% of the non-olfactory G protein-coupled receptors in
Milligan, Graeme
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Comparative Analysis of Biogenic Amines in Wines and Ciders
Техника и технология пищевых производствBiogenic amines are an important safety indicator for many food products. Although some countries have established maximum permissible values for histamine content in wines, this issue still remains understudied.
Ageyeva Natalia +5 more
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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
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The effects of food processing on biogenic amines formation [PDF]
, 2011 Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods ...
Abdul Rahman, Russly +4 more
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