Citations (506)
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Yujin Lee, Joohyun Kang, Jungeun Hwang, Dong-Min Shin, Sung Gu Han & Yohan Yoon. (2023) Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage. International Journal of Food Properties 26:1, pages 2433-2454.
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Novalia Rachmawati, Shane Powell, Tom Ross & Mark Tamplin. (2023) Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail (Thunnus sp.) and Eastern Little Tuna (Euthynnus sp.). Journal of Aquatic Food Product Technology 32:3, pages 349-358.
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Waqas Ahmad, G. I. Mohammed, D. A. Al-Eryani, Z. M. Saigl, A. O. Alyoubi, H. Alwael, A. S. Bashammakh, C. K. O’Sullivan & M. S. El-Shahawi. (2020) Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations. Critical Reviews in Analytical Chemistry 50:6, pages 485-500.
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Sohrab Moini, Amir
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Jian-Jun Zhong, Liping Xia, Liuru Xue, Boyu Liu, Lingling Zhao, Hua Ye & Zhanming Li. (2023) Analytical method for histamine, urocanic acid isomers, and their precursor histidine in fish sauce based on precolumn dansylation and high-performance liquid chromatography. Food Control 147, pages 109566.
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Davood Zare, Kharidah Muhammad, Mohd Hair Bejo & H.M. Ghazali. (2013) Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures. Food Chemistry 139:1-4, pages 320-325.
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Jae-Ick Lee, Yoo-Kyong Oh, Jin-Hyo Kim & Young-Wan Kim. (2013) Rapid enzymatic assay of biogenic amines in Doenjang and Gochujang using amine oxidase. Food Science and Biotechnology 22:4, pages 1131-1136.
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