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Gülsün Özyurt, Yesim Ozogul, Esmeray Kuley Boga, A. Serhat Özkütük, Mustafa Durmuş, Yılmaz Uçar & Fatih Ozogul. (2019) The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards. Journal of Aquatic Food Product Technology 28:3, pages 314-328.
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Ljerka Prester. (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Additives & Contaminants: Part A 28:11, pages 1547-1560.
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Articles from other publishers (27)
S. V. Beketov, I. V. Bogomolova, M. N. Praded, I. V. Toporova, L. V. Toporova & A. P. Kaledin. (2023) Toxic Substances and Their Sources in Feed for Fur-Bearing Animals. Biology Bulletin Reviews 13:6, pages 622-636.
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Marina Ghislaine Abré, Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Corinne Teyssier & Didier Montet. (2022) Occurrence of biogenic amines and their correlation with bacterial communities in the Ivorian traditional fermented fish adjuevan during the storage. Folia Microbiologica 68:2, pages 257-275.
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Yunhe Zhang, Bo Shan, Jiashun Gong & Yongjin Hu. (2022)
Mechanism of biogenic amine synthesis of
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Baoyu Xu, Yahui Bo, Xiao Sun, Haixia Wang, He Guo, Chengxu Zhou, Roger Ruan, Xiaojun Yan & Pengfei Cheng. (2021) Review of the effect of polyamines in microalgae when ingested by shellfish. Algal Research 58, pages 102409.
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Yi‐Zhen Huang, Yu Liu, Zheng Jin, Qiaofen Cheng, Michael Qian, Bei‐Wei Zhu & Xiu‐Ping Dong. (2021) Sensory evaluation of fresh/frozen mackerel products: A review. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3504-3530.
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Ong Pauline, Hsin-Tze Chang, I-Lin Tsai, Che-Hsuan Lin, Suming Chen & Yung-Kun Chuang. (2021) Intelligent assessment of the histamine level in mackerel (Scomber australasicus) using near-infrared spectroscopy coupled with a hybrid variable selection strategy. LWT 145, pages 111524.
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Ewelina Jamróz, Piotr Kulawik, Joanna Tkaczewska, Paulina Guzik, Marzena Zając, Lesław Juszczak, Paweł Krzyściak & Katarzyna Turek. (2021) The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at −18 °C. Food Chemistry 338, pages 127867.
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Lara González-Ceballos, Beatriz Melero, Miriam Trigo-López, Saúl Vallejos, Asunción Muñoz, Félix C. García, Miguel A. Fernandez-Muiño, M. Teresa Sancho & José M. García. (2020) Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage. Sensors and Actuators B: Chemical 304, pages 127249.
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Celia Reguera, Silvia Sanllorente, Ana Herrero, Luis A. Sarabia & M. Cruz Ortiz. (2019) Detection of cold chain breaks using partial least squares-class modelling based on biogenic amine profiles in tuna. Talanta 202, pages 443-451.
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Izumi Sone, Torstein Skåra & Stein Harris Olsen. (2019) Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. European Food Research and Technology 245:4, pages 775-791.
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Ricarda Torre, Estefanía Costa-Rama, Paula Lopes, Henri P. A. Nouws & Cristina Delerue-Matos. (2019) Amperometric enzyme sensor for the rapid determination of histamine. Analytical Methods 11:9, pages 1264-1269.
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Hyeong Sang Kim, Seung Yun Lee & Sun Jin Hur. (2019) Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships. Journal of Functional Foods 52, pages 424-429.
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So Hee Yoon, Min-Joo Kim & BoKyung Moon. (2017) Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting. Applied Biological Chemistry 60:3, pages 273-279.
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Waleed Salaheldin Soliman, Raafat Mohamed Shaapan, Laila Ali Mohamed, Abdelgaed M. Younes, MamdouhYousef Elgendy & Doha Ahmed Salah El din. (2017) Laboratory Screening of Biogenic Amines Producing Bacteria Potentially Threatens Human Health in Some Egyptian Fish and Fish Products. Journal of Fisheries and Aquatic Science 12:3, pages 134-140.
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Davood Zare & H.M. Ghazali. (2017) Assessing the quality of sardine based on biogenic amines using a fuzzy logic model. Food Chemistry 221, pages 936-943.
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Abimannan Arulkumar, Gunasekaran Karthik, Sadayan Paramasivam & Mohamed A. Rabie. (2016) Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage. Journal of Food Measurement and Characterization 11:1, pages 281-289.
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Ljerka Prester. 2016. Food Hygiene and Toxicology in Ready-to-Eat Foods. Food Hygiene and Toxicology in Ready-to-Eat Foods
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Irina Mirela Apetrei & Constantin Apetrei. (2015) The biocomposite screen-printed biosensor based on immobilization of tyrosinase onto the carboxyl functionalised carbon nanotube for assaying tyramine in fish products. Journal of Food Engineering 149, pages 1-8.
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Cheong Yew Chong, Fatimah Abu Bakar, Russly Abdul Rahman, Jamilah Bakar & Muhammad Zukhrufuz Zaman. (2012) Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C). Journal of Food Science and Technology 51:6, pages 1118-1125.
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Zdeňka Hutařová, Gabriela Bořilová, Irena Svobodová, Vladimír Večerek, Pavel Forejtek, Radka Hulánková & Petr Maršálek. (2014) Effect of storage conditions on the biogenic amine content in wild boar meat. Acta Veterinaria Brno 83:1, pages 61-65.
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Ljerka Prester, Tatjana Orct, Jelena Macan, Jelena Vukušić & Dubravka Kipčić. (2010) Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature. Archives of Industrial Hygiene and Toxicology 61:4, pages 389-397.
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Aishath Naila, Steve Flint, Graham Fletcher, Phil Bremer & Gerrit Meerdink. (2010) Control of Biogenic Amines in Food-Existing and Emerging Approaches. Journal of Food Science 75:7, pages R139-R150.
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