Biogenic amines profile in red wines regarding aging and storage conditions-Reference-Cited by-同舟云学术

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Biogenic amines profile in red wines regarding aging and storage conditions

Published:2019-10 Issue: Volume:83 Page:103295
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Palomino-Vasco Mónica,Rodríguez-Cáceres María Isabel,Mora-Diez Nielene,Pardo-Botello Rosario,Acedo-Valenzuela María Isabel

Funder

Ministerio de Economía y Competitividad of Spain

Junta de Extremadura

European Funds for Regional Development

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods;Arlorio;Chromatographia,1998

2. Biogenic amine in wines;Beneduce;Ann. Microbiol.,2010

3. Solid phase extraction applied to the determination of biogenic amines in wines by HPLC;Busto;Chromatographia,1994

4. Herramienta Estadística Para Química Analítica ACOC v2.0;Galeano Diaz,2007

5. High-performance liquid chromatographic determination of biogenic amines in wines with an experimental design optimization procedure;García-Villar;Anal. Chim. Acta,2006

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1. The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine;Food Bioscience;2024-06

2. Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography–Tandem Mass Spectrometry;Foods;2023-06-04

3. Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety;Foods;2023-04-28

4. Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products;Food Research International;2023-03

5. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Food Chemistry;2023-03

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