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The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review.

• Authors : Świder O; Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland.; Roszko MŁ

Subjects: Biogenic Amines*/Biogenic Amines*/Biogenic Amines*/analysis ; Fermented Foods*/Fermented Foods*/Fermented Foods*/analysis; Humans

• Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (33), pp. 12935-12960. Date of Electronic Publication: 2023 Sep 19.Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet

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Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.

• Authors : Kim SY; Hygienic Safety and Distribution Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.; Dang YM

Subjects: Biogenic Amines* ; Fermented Foods*; Animals

• Source: Food chemistry [Food Chem] 2022 Jun 30; Vol. 380, pp. 132214. Date of Electronic Publication: 2022 Jan 23.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation.

• Authors : Ma X; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, China.

Subjects: Biogenic Amines* ; Fermented Foods*; Animals Staphylococcus nepalensis

• Source: International journal of food microbiology [Int J Food Microbiol] 2022 Jan 16; Vol. 361, pp. 109464. Date of Electronic Publication: 2021 Nov 03.Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet

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Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce.

• Authors : Li J; Life Science College, China Jiliang University, Hangzhou 310018, Zhejiang, People's Republic of China.; Huang H

Subjects: Biogenic Amines*/Biogenic Amines*/Biogenic Amines*/analysis ; Biogenic Amines*/Biogenic Amines*/Biogenic Amines*/metabolism ; Fermentation*

• Source: Journal of food protection [J Food Prot] 2019 Sep; Vol. 82 (9), pp. 1539-1545.Publisher: Elsevier Country of Publication: United States NLM ID: 7703944 Publication Model: Print Cited Medium: Internet ISSN: 1944-9097

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Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage.

• Authors : Majcherczyk J; Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Cracow, Poland. Electronic address: .; Surówka K

Subjects: Carum* ; Fermented Foods*/Fermented Foods*/Fermented Foods*/analysis ; Onions*

• Source: Food chemistry [Food Chem] 2019 Nov 15; Vol. 298, pp. 125083. Date of Electronic Publication: 2019 Jun 26.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk.

• Authors : Torović L; University of Novi Sad first, Faculty of Medicine, Novi Sad, Serbia.; Institute of Public Health of Vojvodina, Novi Sad, Serbia.

Subjects: Food Microbiology*; Biogenic Amines/Biogenic Amines/Biogenic Amines/*analysis ; Fermented Foods/Fermented Foods/Fermented Foods/*analysis

• Source: Food additives & contaminants. Part B, Surveillance [Food Addit Contam Part B Surveill] 2020 Mar; Vol. 13 (1), pp. 64-71. Date of Electronic Publication: 2019 Dec 01.Publisher: Taylor & Francis Country of Publication: England NLM ID: 101317183 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.

• Authors : Jia W; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: .

Subjects: Meat Products*/Meat Products*/Meat Products*/analysis ; Spices*/Spices*/Spices*/analysis; Biogenic Amines/Biogenic Amines/Biogenic Amines/*analysis

• Source: Food chemistry [Food Chem] 2020 Aug 15; Vol. 321, pp. 126723. Date of Electronic Publication: 2020 Apr 01.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation.

• Authors : Świder O; Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland.; Roszko MŁ

Subjects: Amino Acids/Amino Acids/Amino Acids/*analysis ; Biogenic Amines/Biogenic Amines/Biogenic Amines/*analysis ; Fermented Foods/Fermented Foods/Fermented Foods/*analysis

• Source: Journal of agricultural and food chemistry [J Agric Food Chem] 2020 Jan 22; Vol. 68 (3), pp. 856-868. Date of Electronic Publication: 2020 Jan 10.Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet

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Agricola

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Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.

• Authors : Santiyanont P; National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand.; Chantarasakha K

Subjects: Microbiota*/Microbiota*/Microbiota*/genetics; Bacteria/Bacteria/Bacteria/*classification ; Biogenic Amines/Biogenic Amines/Biogenic Amines/*biosynthesis

• Source: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 110-118. Date of Electronic Publication: 2019 Jan 24.Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143

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