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Research Article

Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli

Pages 159-164 | Published online: 06 Jul 2009

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MichaelN. I. Lokuruka & JoeM. Regenstein. (2004) Biogenic Amines in Iced and Temperature-Abused Tropical Fish. Journal of Aquatic Food Product Technology 13:1, pages 87-99.
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Yicheng Ding, Mengting Qiu, Xiaoling Tang, Renchao Zheng & Xuxia Zhou. (2023) Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor. Foods 12:6, pages 1325.
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Shuangping Liu, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang & Jian Mao. (2021) Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Research International 150, pages 110793.
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Hatice YAZGAN. (2020) BAZI LAKTİK ASİT BAKTERİ ÜYELERİNİN HİSTİDİN DEKARBOKSİLAZ SIVISINDA BİYOJEN AMİN ÜRETİMLERİ. GIDA / THE JOURNAL OF FOOD, pages 31-38.
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Kristin Bjornsdottir-Butler, Susan McCarthy & Ronald A. BennerJR.JR.. (2019) Characterization and Control of Erwinia spp. and Pluralibacter sp. in Tuna Salad Preparations. Journal of Food Protection 82:6, pages 1071-1081.
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Shengyong Mao, Wenjie Huo, Junhua Liu, Ruiyang Zhang & Weiyun Zhu. (2017) In vitro effects of sodium bicarbonate buffer on rumen fermentation, levels of lipopolysaccharide and biogenic amine, and composition of rumen microbiota . Journal of the Science of Food and Agriculture 97:4, pages 1276-1285.
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Yuwei Wu, Sam Chang, Ramakrishna Nannapaneni, Randy Coker, Zee Haque & Barakat S.M. Mahmoud. (2016) The efficacy of X-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad. Food Control 64, pages 77-80.
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Susan McCarthy, Kristin Bjornsdottir-Butler & Ronald BennerJrJr. (2015) Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations. Journal of Food Protection 78:7, pages 1343-1350.
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Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne & Francesco MazzùSalvatore Parisi, Caterina Barone, Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso & Pasqualina Laganà. 2015. Microbial Toxins and Related Contamination in the Food Industry. Microbial Toxins and Related Contamination in the Food Industry 1 11 .
Stavros G. Manios, Ronald J.W. Lambert & Panagiotis N. Skandamis. (2014) A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms. International Journal of Food Microbiology 170, pages 1-11.
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Rocelle Clavero. 2010. Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment. Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment 63 78 .
Paw Dalgaard. 2005. Handbook of Food Science, Technology, and Engineering - 4 Volume Set. Handbook of Food Science, Technology, and Engineering - 4 Volume Set.
Jolana Karovičová, Z. Kohajdová, P. Šimko & D. Lukáčová. (2003) Using capillary isotachophoresis for the determination of biogenic amines and D ‐isocitric acid in food products . Food / Nahrung 47:3, pages 188-190.
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S. R. Bailey, M.-L. Baillon, A. N. Rycroft, P. A. Harris & J. Elliott. (2003) Identification of Equine Cecal Bacteria Producing Amines in an In Vitro Model of Carbohydrate Overload. Applied and Environmental Microbiology 69:4, pages 2087-2093.
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George J. Flick, Maria P. Oria & Laura Douglas. (2001) Potential Hazards in Cold-Smoked Fish: Biogenic Amines. Journal of Food Science 66, pages S1088-S1099.
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M.E. Arena & M.C. Manca de Nadra. (2001) Biogenic amine production by Lactobacillus. Journal of Applied Microbiology 90:2, pages 158-162.
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