4.3 Review

Amino acids and biogenic amines as food quality factors

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Donatella Restuccia et al.

FERMENTATION-BASEL (2018)

Review Food Science & Technology

Novel Umami Ingredients: Umami Peptides and Their Taste

Yin Zhang et al.

JOURNAL OF FOOD SCIENCE (2017)

Article Food Science & Technology

Comparison of the formation of biogenic amines in irradiated and smoked fish

Martin Krizek et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Food Science & Technology

The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking

D. Restuccia et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Agriculture, Multidisciplinary

Recent advances in -aminobutyric acid (GABA) properties in pulses: an overview

Nooshin Nikmaram et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Review Biochemistry & Molecular Biology

An overview on D-amino acids

Giuseppe Genchi

AMINO ACIDS (2017)

Review Chemistry, Analytical

Recent trends in the determination of biogenic amines in fermented beverages - A review

Jose Luis Ordonez et al.

ANALYTICA CHIMICA ACTA (2016)

Review Food Science & Technology

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Noreddine Benkerroum

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Review Food Science & Technology

Biogenic amines in wine: a review

Yan-Yun Guo et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio)

Martin Krizek et al.

JOURNAL OF FOOD PROTECTION (2015)

Review Food Science & Technology

Biogenic amines in meat and meat products and its public health significance: a review

Gauri Jairath et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Allergy

Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence

Isabel J. Skypala et al.

CLINICAL AND TRANSLATIONAL ALLERGY (2015)

Review Food Science & Technology

The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

Miguel A. Alvarez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Review Food Science & Technology

Gamma-aminobutyric acid as a bioactive compound in foods: a review

Marina Diana et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Article Food Science & Technology

Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage

O. Martinez-Pinilla et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Nutrition & Dietetics

Standardised methods for amino acid analysis of food

Don E. Otter

BRITISH JOURNAL OF NUTRITION (2012)

Review Food Science & Technology

Tyramine and Phenylethylamine Biosynthesis by Food Bacteria

Angela Marcobal et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Article Biotechnology & Applied Microbiology

Putrescine biosensor based on putrescine oxidase from Kocuria rosea

Beata Boka et al.

ENZYME AND MICROBIAL TECHNOLOGY (2012)

Article Chemistry, Applied

Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Andrea Romano et al.

FOOD CHEMISTRY (2012)

Article Biotechnology & Applied Microbiology

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

Victor Ladero et al.

FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

Livia Simon-Sarkadi et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Content of biogenic amines and polyamines in beers from the Czech Republic

Frantisek Bunka et al.

JOURNAL OF THE INSTITUTE OF BREWING (2012)

Review Food Science & Technology

Potential use of olive mill wastewater in the preparation of functional beverages: A review

Hanaa Zbakh et al.

JOURNAL OF FUNCTIONAL FOODS (2012)

Review Food Science & Technology

Biogenic Amines in Dairy Products

Daniel M. Linares et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Review Chemistry, Applied

Biogenic amines in fish, fish products and shellfish: a review

Ljerka Prester

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2011)

Article Biotechnology & Applied Microbiology

Alterations in D-amino acid concentrations and microbial community structures during the fermentation of red and white wines

Shiro Kato et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)

Review Behavioral Sciences

Glutamate. Its applications in food and contribution to health

S. Jinap et al.

APPETITE (2010)

Review Biotechnology & Applied Microbiology

Biogenic amine in wines

L. Beneduce et al.

ANNALS OF MICROBIOLOGY (2010)

Article Nutrition & Dietetics

Biogenic amines in fermented foods

G. Spano et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)

Article Food Science & Technology

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

Shruti Shukla et al.

FOOD AND CHEMICAL TOXICOLOGY (2010)

Article Agriculture, Multidisciplinary

Antihypertensive Effect of a γ-Aminobutyric Acid Rich Tomato Cultivar 'DG03-9' in Spontaneously Hypertensive Rats

Mineka Yoshimura et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Review Chemistry, Analytical

Capillary electrophoresis-mass spectrometry for the analysis of amino acids

Claudia Desiderio et al.

JOURNAL OF SEPARATION SCIENCE (2010)

Article Food Science & Technology

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

M. L. Latorre-Moratalla et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Biotechnology & Applied Microbiology

Comparison of gamma-aminobutyric acid production in Thai rice grains

Panatda Jannoey et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)

Article Nutrition & Dietetics

Toxicological Effects of Dietary Biogenic Amines

Victor Ladero et al.

CURRENT NUTRITION & FOOD SCIENCE (2010)

Article Nutrition & Dietetics

Activation of the gut-brain axis by dietary glutamate and physiologic significance in energy homeostasis

Takashi Kondoh et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)

Review Food Science & Technology

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine FormationA Review

Ismail Al Bulushi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)

Article Food Science & Technology

Biogenic amines in Chinese soy sauce

Lu Yongmei et al.

FOOD CONTROL (2009)

Article Biotechnology & Applied Microbiology

Detection of Gram-Negative Histamine-Producing Bacteria in Fish: A Comparative Study

Kristin Bjornsdottir et al.

JOURNAL OF FOOD PROTECTION (2009)

Review Food Science & Technology

Current knowledge about the presence of amines in wine

Carmen Ancin-Azpilicueta et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Chemistry, Applied

Biogenic amines in traditional fermented sausages produced in selected European countries

M. L. Latorre-Moratalla et al.

FOOD CHEMISTRY (2008)

Article Psychology, Biological

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Martin R. Yeomans et al.

PHYSIOLOGY & BEHAVIOR (2008)

Article Agriculture, Multidisciplinary

Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigerator

Tommaso Lavizzari et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses

S. Siragusa et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)

Article Food Science & Technology

Histamine contents and histamine-forming bacteria in natto products in Taiwan

Yung-Hsiang Tsai et al.

FOOD CONTROL (2007)

Article Food Science & Technology

Sensory interaction of umami substances with model food matrices and its hedonic effect

N. Barylko-Pikielna et al.

FOOD QUALITY AND PREFERENCE (2007)

Article Food Science & Technology

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

M. L. Latorre-Moratalla et al.

MEAT SCIENCE (2007)

Article Agriculture, Multidisciplinary

Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples

Sergio Gomez-Alonso et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Biochemistry & Molecular Biology

Antihypertensive and natriuretic effects of less-sodium soy sauce containing gamma-aminobutyric acid in spontaneously hypertensive rats

Jun Yamakoshi et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Factors affecting tyramine production in Enterococcus durans IPLA 655

Maria Fernandez et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2007)

Article Chemistry, Applied

Content and distribution of blogenic amines in Dutch-type hard cheese

T. Komprda et al.

FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Histamine and other biogenic amines and histamine-forming bacteria in miso products

Hsien-Feng Kung et al.

FOOD CHEMISTRY (2007)

Review Food Science & Technology

Biologically active polyamines in beef, pork and meat products: A review

P Kalac

MEAT SCIENCE (2006)

Article Biotechnology & Applied Microbiology

Formation of biogenic amines throughout the industrial manufacture of red wine

A Marcobal et al.

JOURNAL OF FOOD PROTECTION (2006)

Article Food Science & Technology

Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

M Martuscelli et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Chemistry, Applied

A survey on free biogenic amine content of fresh and preserved vegetables

S Moret et al.

FOOD CHEMISTRY (2005)

Article Biochemical Research Methods

Application of iodine-azide reaction for detection of amino acids in thin-layer chromatography

D Kazmierczak et al.

JOURNAL OF CHROMATOGRAPHY A (2004)

Article Agriculture, Multidisciplinary

Principal component and linear discriminant analyses of free amino acids and biogenic amines in Hungarian wines

K Héberger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Review Food Science & Technology

Biogenic amines in dry fermented sausages: a review

G Suzzi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Biochemical Research Methods

The influence of the brewing process on the formation of biogenic amines in beers

R Romero et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2003)

Review Food Science & Technology

A review of biogenic amines and polyamines in beer

P Kalac et al.

JOURNAL OF THE INSTITUTE OF BREWING (2003)

Article Food Science & Technology

Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

J Spicka et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

Principal component analysis of biogenic amines and polyphenols in Hungarian wines

E Csomós et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Applied

Levels of biogenic amines in typical vegetable products

P Kalac et al.

FOOD CHEMISTRY (2002)