Related references
Note: Only part of the references are listed.Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China
Yu Hao et al.
FOOD CONTROL (2020)
Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing
Apiniharn Phewpan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation
Do-Won Jeong et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
Fabrizia Tittarelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review
Young Kyoung Park et al.
FOOD CHEMISTRY (2019)
Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham
Pannita Santiyanont et al.
FOOD RESEARCH INTERNATIONAL (2019)
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
Lu Li et al.
FRONTIERS IN MICROBIOLOGY (2019)
Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation
Kyung Hyun Kim et al.
FOOD MICROBIOLOGY (2019)
Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean
Yu-Hang Chen et al.
FOOD RESEARCH INTERNATIONAL (2019)
Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea
Eun-Ji Song et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2018)
Operative utility of salt-stable proteases of halophilic and halotolerant bacteria in the biotechnology sector
Narendra Mokashe et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
Yueqi Wang et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2018)
Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food
Ah Ran Jeon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu - A traditional fermented soy curd
Jingsi Gu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts
Martin Kragelund Haastrup et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
Lu Li et al.
SCIENTIFIC REPORTS (2018)
Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies
Seok-Hwan Yoon et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2017)
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
Luyun Cai et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production
Jaksuma Pongsetkul et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation
Chokchai Chuea-nongthon et al.
GENOME ANNOUNCEMENTS (2017)
Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting
Jaksuma Pongsetkul et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation
Xiaole Xia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation
Young-Ran Song et al.
JOURNAL OF FOOD SCIENCE (2015)
Functional expression of a novel alkaline-adapted lipase of Bacillus amyloliquefaciens from stinky tofu brine and development of immobilized enzyme for biodiesel production
Xianghai Cai et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2014)
Safety Assessment of the Biogenic Amines in Fermented Soya Beans and Fermented Bean Curd
Juan Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Monoamine metabolites in ventricular CSF of children with posterior fossa tumors: correlation with tumor histology and cognitive functioning
Maria Varela et al.
JOURNAL OF NEUROSURGERY-PEDIATRICS (2014)
Phylogenetic Analyses on the Diversity of Aspergillus fumigatus Sensu Lato Based on Five Orthologous Loci
Fang Li et al.
MYCOPATHOLOGIA (2014)
Antioxidant Activities of Fermented Soybean Prepared with Bacillus subtilis
Shenghua He et al.
ASIAN JOURNAL OF CHEMISTRY (2013)
High content of biogenic amines in Pecorino cheeses
Maria Schirone et al.
FOOD MICROBIOLOGY (2013)
Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods
Yin-zhuo Yan et al.
FOOD MICROBIOLOGY (2013)
Microbial Floral Dynamics of Chinese Traditional Soybean Paste (Doujiang) and Commercial Soybean Paste
Xiuzhi Gao et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Concentrations of biogenic amines in fish, squid and octopus and their changes during storage
Yue Hu et al.
FOOD CHEMISTRY (2012)
The influence of core geometry on the crystallography of silicon optical fiber
Stephanie Morris et al.
JOURNAL OF CRYSTAL GROWTH (2012)
Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi
Tingtao Chen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Scientific Opinion on risk based control of biogenic amine formation in fermented foods
John Daniel Collins et al.
EFSA JOURNAL (2011)
Changes in microbial community during Chinese traditional soybean paste fermentation
Jianxin Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Molecular identification of dominant microflora associated with 'Hawaijar' -: A traditional fermented soybean (Glycine max (L.)) food of Manipur, India
K. Jeyaram et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Lentibacillus kapialis sp nov., from fermented shrimp paste in Thailand
Amnat Pakdeeto et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Protease production and conidiation by Aspergillus oryzae in flour fermentation
RH Wang et al.
PROCESS BIOCHEMISTRY (2005)
Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp nov from fish sauce in Thailand
S Namwong et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2005)
Share Paper
