Simultaneous determination of eight underivatised biogenic amines in fish by solid phase extraction and liquid chromatography–tandem mass spectrometry

Author:

Sagratini G.,Fernández-Franzón M.,De Berardinis F.,Font G.,Vittori S.,Mañes J.

Funder

Universitat de València

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review;Al Bulushi;Critical Reviews in Food Science and Nutrition,2009

2. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4°C: Possible role of biogenic amines as spoilage indicators. Antonie van Leeuwenhoek;Balamatsia;International Journal of General and Molecular Microbiology,2006

3. Determination of biogenic amines in food samples using derivatization followed by liquid chromatography/mass spectrometry;Bomke;Analytical and Bioanalytical Chemistry,2009

4. Rapid assay for analyzing biogenic amines in cheese: Matrix solid-phase dispersion followed by liquid chromatography–electrospray–tandem mass spectrometry;Calbiani;Journal of Agricultural and Food Chemistry,2005

5. Commission Regulation (EC), No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union. L 338/1-26.

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