Related references
Note: Only part of the references are listed.Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage
Abimannan Arulkumar et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Changes in biogenic amines and microbial loads in the muscle of orange-spotted grouper, Epinephelus coioides (Hamilton, 1822) during ice storage
Seraj Bita et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 A°C) and ice temperature (0 A°C)
Cheong Yew Chong et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL (PNEUMATOPHORUS JAPONICUS) DURING STORAGE
Qian-Qian Jiang et al.
JOURNAL OF FOOD BIOCHEMISTRY (2013)
Concentrations of biogenic amines in fish, squid and octopus and their changes during storage
Yue Hu et al.
FOOD CHEMISTRY (2012)
Biogenic amines in commercial fish and fish products sold in southern China
Honglei Zhai et al.
FOOD CONTROL (2012)
Changes in Biogenic Amines and Bacteria of Tiger-Toothed Croaker (Otolithes ruber) during Ice Storage
Sohrab Moini et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)
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)
Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography
Mohamed A. Rabie et al.
JOURNAL OF FOOD PROTECTION (2011)
Scientific Opinion on risk based control of biogenic amine formation in fermented foods
John Daniel Collins et al.
EFSA JOURNAL (2011)
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
Rabie Mohamed et al.
FOOD CHEMISTRY (2009)
Biogenic amine formation and bacterial contribution in fish, squid and shellfish
Min-Ki Kim et al.
FOOD CHEMISTRY (2009)
Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
M. D. Hernandez et al.
FOOD CHEMISTRY (2009)
Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures
Yanshun Xu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C)
Fatih Ozogul et al.
FOOD CHEMISTRY (2008)
Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
De-Wei Chen et al.
FOOD CHEMISTRY (2007)
The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice
Masoud Rezaei et al.
FOOD CHEMISTRY (2007)
Quality assessment of wild European eel (Anguilla anguilla) stored in ice
Y Özogul et al.
FOOD CHEMISTRY (2006)
Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)
S Rodtong et al.
FOOD MICROBIOLOGY (2005)
Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures
M Krízek et al.
FOOD CHEMISTRY (2004)
Effect of controlled and modified atmospheres on the production of biogenic amines and free amino acids during storage of hake
C Ruiz-Capillas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Correlation between biochemical and sensory quality indices in hake stored in ice
C Ruiz-Capillas et al.
FOOD RESEARCH INTERNATIONAL (2001)
Histamine fish poisoning revisited
L Lehane et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 degrees C
R Pacheco-Aguilar et al.
JOURNAL OF FOOD SCIENCE (2000)
Share Paper
