Biogenic amines levels in food processing: Efforts for their control in foodstuffs-Reference-Cited by-同舟云学术

Biogenic amines levels in food processing: Efforts for their control in foodstuffs

Published:2021-06 Issue: Volume:144 Page:110341
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jaguey-Hernández Yari,Aguilar-Arteaga Karina,Ojeda-Ramirez Deyanira^ORCID,Añorve-Morga Javier,González-Olivares Luis Guillermo,Castañeda-Ovando Araceli

Funder

Consejo Nacional de Ciencia y Tecnologia

Publisher

Elsevier BV

Subject

Food Science

Reference110 articles.

1. Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets;Aflaki;International Journal of Food Science and Technology,2015

2. Revisiting the ‘‘cheese reaction{’’} more than just a hypertensive crisis?;Alkhouli;Journal of Clinical Psychopharmacology,2014

3. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends In Food Science & Technology,2014

4. Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence;An;Food Chemistry,2015

5. H-1 NMR metabolic profile of scyphomedusa rhizostoma pulmo (scyphozoa, cnidaria) in female gonads and somatic tissues: Preliminary results;Angile;Molecules,2020

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