Fluorometric determination of tyramine by molecularly imprinted upconversion fluorescence test strip
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00604-020-04554-7.pdf
Reference32 articles.
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2. Alizadeh N, Kamalabadi M, Mohammadi A (2017) Determination of histamine and tyramine in canned fish samples by headspace solid-phase microextraction based on a nanostructured polypyrrole fiber followed by ion mobility spectrometry. Food Anal Methods 10(9):3001–3008. https://doi.org/10.1007/s12161-017-0860-z
3. Sheng W, Sun CC, Fang GZ, Wu XN, Hu GS, Zhang Y, Wang S (2016) Development of an enzyme-linked immunosorbent assay for the detection of tyramine as an index of freshness in meat and seafood. J Agric Food Chem 64(46):8944–8949. https://doi.org/10.1021/acs.jafc.6b04422
4. Costantini A, Vaudano E, Del Prete V, Danei M, Garcia-Moruno E (2009) Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J Agric Food Chem 57(22):10664–10669. https://doi.org/10.1021/jf9025426
5. Beneduce L, Romano A, Capozzi V, Lucas P, Barnavon L, Bach B, Vuchot P, Grieco F, Spano G (2010) Biogenic amine in wines. Ann Microbiol 60(4):573–578. https://doi.org/10.1007/s13213-010-0094-4
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