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。Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
Guozhong Zhao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product
Benita C. Percival et al.
NUTRIENTS (2020)
Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources
Martin Grootveld et al.
NUTRIENTS (2020)
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
Fabrizia Tittarelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis
Jasmine Chong et al.
NUCLEIC ACIDS RESEARCH (2018)
Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process
Chaoya Zhao et al.
MOLECULES (2018)
The pKa values of amine based solvents for CO2 capture and its temperature dependence-An analysis by density functional theory
Vijisha K. Rajan et al.
INTERNATIONAL JOURNAL OF GREENHOUSE GAS CONTROL (2017)
A new derivatization reagent for determination of biogenic amines in wines
Aneta Jastrzebska et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
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)
Phenylalanine hydroxylase: Function, structure, and regulation
Marte I. Flydal et al.
IUBMB LIFE (2013)
Quantitative Determination of Acetaldehyde in Foods Using Automated Digestion with Simulated Gastric Fluid Followed by Headspace Gas Chromatography
Michael Uebelacker et al.
JOURNAL OF AUTOMATED METHODS & MANAGEMENT IN CHEMISTRY (2011)
Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough
Chonggang Zhang et al.
FOOD MICROBIOLOGY (2010)
CadC has a global translational effect during acid adaptation in Salmonella enterica serovar Typhimurium
Yong Heon Lee et al.
JOURNAL OF BACTERIOLOGY (2007)
Handling missing values in support vector machine classifiers
K Pelckmans et al.
NEURAL NETWORKS (2005)
Fish oil supplementation: Evidence for health benefits
WS Harris
CLEVELAND CLINIC JOURNAL OF MEDICINE (2004)
Fatty acid compositions of commercial red wines
K Yunoki et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)
Comparative study of organic solvent and water-soluble lipophilic extractives from wheat straw I: yield and chemical composition
RC Sun et al.
JOURNAL OF WOOD SCIENCE (2003)
Stress responses in lactic acid bacteria
M van de Guchte et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Principal component analysis of biogenic amines and polyphenols in Hungarian wines
E Csomós et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Biogenic amines in wines: role of lactic acid bacteria
A Lonvaud-Funel
FEMS MICROBIOLOGY LETTERS (2001)
Biogenic amine production by Lactobacillus
ME Arena et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
SQ Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)