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。A Six-Month Survey of the Frequency of Extensively Drug-resistant Gram-Negative Bacteria by VITEK 2 System in 2020
Sepideh Ghasemshahi et al.
Iranian Journal of Medical Microbiology (2022)
Sensory evaluation of seafood freshness using the quality index method: A meta-analysis
Eduardo Esteves et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine-producing microbiota, and potential solutions
Marta Moniente et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Histamine detection in fish samples based on indirect competitive ELISA method using iron-cobalt co-doped carbon dots labeled histamine antibody
Yi-Fang Li et al.
FOOD CHEMISTRY (2021)
Histamine can be Formed and Degraded in the Human and Mouse Heart
Joachim Neumann et al.
FRONTIERS IN PHARMACOLOGY (2021)
A sensitive sandwich ELISA using a modified biotin-streptavidin amplified system for histamine detection in fish, prawn and crab
Fanfan Yang et al.
FOOD CHEMISTRY (2021)
Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans
Di Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Assessment of Sample Size Calculations Used in Aquaculture by Simulation Techniques
Ignacio de Blas et al.
FRONTIERS IN VETERINARY SCIENCE (2020)
Development of ELISA and chemiluminescence enzyme immunoassay for quantification of histamine in drug products and food samples
Long Xu et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2020)
Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review
Raffaelina Mercogliano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Quality changes of little tuna fillet (Euthynnus affinis) during chilling temperature storage
H. H. Hizbullah et al.
4TH EMBRIO INTERNATIONAL SYMPOSIUM AND THE 7TH INTERNATIONAL SYMPOSIUM OF EAST ASIA FISHERIES AND TECHNOLOGISTS ASSOCIATION (2019)
Impact of Biogenic Amines on Food Quality and Safety
Claudia Ruiz-Capillas et al.
FOODS (2019)
Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)
Roberta Garcia Barbosa et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Precooking as a Control for Histamine Formation during the Processing of Tuna: An Industrial Process Validation
Farzana Adams et al.
JOURNAL OF FOOD PROTECTION (2018)
Antimicrobial activity of trans-cinnamic acid and commonly used antibiotics against important fish pathogens and nonpathogenic isolates
S. Yilmaz et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
Quality assurance of histamine analysis in fresh and canned fish
Warlley P. Evangelista et al.
FOOD CHEMISTRY (2016)
Histopathologic evaluation of postmortem autolytic changes in bluegill (Lepomis macrohirus) and crappie (Pomoxis anularis) at varied time intervals and storage temperatures
Jami George et al.
PEERJ (2016)
Validation of high-performance liquid chromatography (HPLC) method for quantitative analysis of histamine in fish and fishery products
B. K. K. K. Jinadasa et al.
COGENT CHEMISTRY (2016)
Effects of environmental factors on histamine production in the psychrophilic histamine-producing bacterium Photobacterium iliopiscarium
Hajime Takahashi et al.
FOOD CONTROL (2015)
Scientific and technical assistance on the evaluation of the temperature to be applied to pre-packed fishery products at retail level
EFSA JOURNAL (2015)
Tuna fishing, capture and post-capture practices in the northeast of Brazil and their effects on histamine and other bioactive amines
Rodrigo Barbosa Acioli Oliveira et al.
FOOD CONTROL (2012)
Biogenic amines in raw and processed seafood
Pierina Visciano et al.
FRONTIERS IN MICROBIOLOGY (2012)
A survey of histamine content in seafood sold in markets of nine countries
Zhihua Tao et al.
FOOD CONTROL (2011)
Characterisation of histamine-producing bacteria from farmed blackspot seabream (Pagellus bogaraveo) and turbot (Psetta maxima)
I. C. Fernandez-No et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Role of gastrointestinal microbiota in fish
Sukanta K. Nayak
AQUACULTURE RESEARCH (2010)
Development of molecular-based methods for determination of high histamine producing bacteria in fish
Kristin Bjornsdottir-Butler et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
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)
Detection of Gram-Negative Histamine-Producing Bacteria in Fish: A Comparative Study
Kristin Bjornsdottir et al.
JOURNAL OF FOOD PROTECTION (2009)
A review on the interactions between gut microbiota and innate immunity of fish
Geovanny D. Gomez et al.
FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY (2008)
Effects of well-boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon
M. C. Gatica et al.
VETERINARY RECORD (2008)
Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758):: A study by capillary electrophoresis
R Rossano et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2006)
Histamine levels in seventeen species of fresh and processed South African seafood
L Auerswald et al.
FOOD CHEMISTRY (2006)
Measurement of histamine in seafood by HPLC, CE, and ELISA: Comparison of three techniques
M Muscarella et al.
VETERINARY RESEARCH COMMUNICATIONS (2005)
Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines
A Marcobal et al.
FOOD RESEARCH INTERNATIONAL (2005)
Free amino acids and biogenic amines in red and white muscle of tuna stored in controlled atmospheres
C Ruiz-Capillas et al.
AMINO ACIDS (2004)
Histamine-related hygienic qualities and bacteria found in popular commercial scombroid fish fillets in Taiwan
YH Tsai et al.
JOURNAL OF FOOD PROTECTION (2004)
Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares)
WF Staruszkiewicz et al.
JOURNAL OF FOOD PROTECTION (2004)
Freshness assessments of Moroccan sardine (Sardina pilchardus):: Comparison of overall sensory changes to instrumentally determined volatiles
R Triqui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature
RJ Shakila et al.
FOOD CHEMISTRY (2003)
Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use
P Mavromatis et al.
JOURNAL OF FOOD PROTECTION (2002)
Histamine fish poisoning revisited
L Lehane et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
分享论文
