Related references
Note: Only part of the references are listed.The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods
Beatriz del Rio et al.
SCIENTIFIC REPORTS (2019)
Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi
Jun-Hee Lee et al.
FOODS (2019)
Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods
Jae-Hyung Mah et al.
FOODS (2019)
The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi
Young Hun Jin et al.
FOODS (2019)
Spermine and spermidine are cytotoxic towards intestinal cell cultures, but are they a health hazard at concentrations found in foods?
Beatriz del Rio et al.
FOOD CHEMISTRY (2018)
Changes in Postfermentation Quality during the Distribution Process of Anchovy (Engraulis japonicus) Fish Sauce
Byung Chun Joung et al.
JOURNAL OF FOOD PROTECTION (2018)
Content and Origin of Nonvolatile Amines in Various Commercial Pickles
Ayami HANDA et al.
Food Hygiene and Safety Science (2018)
Content and Origin of Nonvolatile Amines in Various Commercial Pickles
Ayami HANDA et al.
Food Hygiene and Safety Science (2018)
The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture
Beatriz del Rio et al.
FOOD CHEMISTRY (2017)
Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
Sang-Hyun Kim et al.
FOOD CONTROL (2017)
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi
Sang-Hyun Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development
Do-Won Jeong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
Ji Young Jung et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development
Do-Won Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Tyramine production among lactic acid bacteria and other species isolated from kimchi
Min-Ju Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Food safety issues in industrialization of traditional Korean foods
Ggot-Im Lee et al.
FOOD CONTROL (2012)
Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria
Ling Guan et al.
FOOD MICROBIOLOGY (2011)
Analysis of Biogenic Amines in Fermented Fish Products Consumed in Korea
Jin Seok Moon et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)
Jae-Hyung Mah et al.
FOOD CHEMISTRY (2009)
Determination of biogenic amines in selected Malaysian food
Mardiana Saaid et al.
FOOD CHEMISTRY (2009)
Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product
Jae-Hyung Mah et al.
FOOD CONTROL (2009)
Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture
Jae-Hyung Mah et al.
FOOD CONTROL (2009)
Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis
Emmanuel Coton et al.
FOOD MICROBIOLOGY (2009)
Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83
Angela Marcobal et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
The mechanism of the tyrosine transporter TyrP supports a proton motive tyrosine decarboxylation pathway in Lactobacillus brevis
WAM Wolken et al.
JOURNAL OF BACTERIOLOGY (2006)
Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan
Hsien-Feng Kung et al.
FOOD CHEMISTRY (2006)
Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan
YH Tsai et al.
FOOD CHEMISTRY (2005)
Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006
PM Lucas et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Biogenic amines in Jeotkals, Korean salted and fermented fish products
JH Mah et al.
FOOD CHEMISTRY (2002)
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Histamine poisoning associated with eating tuna burgers
K Becker et al.
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2001)
Share Paper
