相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Establishing causality for dopamine in neural function and behavior with optogenetics
Elizabeth E. Steinberg et al.
BRAIN RESEARCH (2013)
Bioactive amines in soy sauce: Validation of method, occurrence and potential health effects
Leticia Rocha Guidi et al.
FOOD CHEMISTRY (2012)
Biogenic amine formation and bacterial contribution in Natto products
Bitna Kim et al.
FOOD CHEMISTRY (2012)
Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis
Yasushi Tanaka et al.
FOOD MICROBIOLOGY (2012)
Control of biogenic amines in fermented sausages: role of starter cultures
M. L. Latorre-Moratalla et al.
FRONTIERS IN MICROBIOLOGY (2012)
Determination of biogenic amines in Japanese miso products
Shruti Shukla et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR-DGGE
Tae Woon Kim et al.
CURRENT MICROBIOLOGY (2010)
Biogenic amines in fermented foods
G. Spano et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)
Shruti Shukla et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Changes in Volatile Aroma Compounds of Traditional Chinese-type Soy Sauce During Moromi Fermentation and Heat Treatment
Xian-Li Gao et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Control of Biogenic Amines in Food-Existing and Emerging Approaches
Aishath Naila et al.
JOURNAL OF FOOD SCIENCE (2010)
Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines
Luciano Manfroi et al.
FOOD CHEMISTRY (2009)
Biogenic amines in Chinese soy sauce
Lu Yongmei et al.
FOOD CONTROL (2009)
Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods
Elke Rauscher-Gabernig et al.
FOOD CONTROL (2009)
Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage
C. O. Mohan et al.
FOOD RESEARCH INTERNATIONAL (2009)
Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine
J. M. Landete et al.
FOOD CONTROL (2007)
Biogenic amine content during the manufacture of dry-cured lacon, a Spanish traditional meat product:: Effect of some additives
Jose M. Lorenzo et al.
MEAT SCIENCE (2007)
Bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus Candida
Yasuhiko Suezawa et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)
Histamine and other biogenic amines and histamine-forming bacteria in miso products
Hsien-Feng Kung et al.
FOOD CHEMISTRY (2007)
Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry
Z Loukou et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Histamine formation in fish sauce production
S Brillantes et al.
JOURNAL OF FOOD SCIENCE (2002)
Stress responses in lactic acid bacteria
M van de Guchte et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Biogenic amines in fish and soy sauces
R Stute et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Formation of biogenic amines as criteria for the selection of wine yeasts
M Caruso et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)
Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
C van der Sluis et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
分享论文
