Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market-Reference-Cited by-同舟云学术

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Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Published:2015-04 Issue: Volume:173 Page:1119-1124
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Toro-Funes N.,Bosch-Fuste J.,Latorre-Moratalla M.L.,Veciana-Nogués M.T.,Vidal-Carou M.C.

Funder

Ministerio de Educación y Ciencia

Interministerial Commission for Science and Technology (CICYT)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Polyamines in foods: Development of a food database;Ali;Journal of Food & Nutrition Research,2011

2. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce);Bai;Food Chemistry,2013

3. Occurrence of biogenic amines in doubanjiang and tofu;Byun;Food Science and Biotechnology,2013

4. CESNID (2005). Tablas de composición de alimentos del CESNID. Ed. McGraw Hill Americana.

5. Polyamine-reduced diet in metastatic hormone-refractory prostate cancer (HRPC) patients;Cipolla;Biochemical Society Transactions,2003

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4. A sea urchin-shaped nanozyme mediated dual-mode immunoassay nanoplatform for sensitive point-of-care testing histamine in food samples;Food Chemistry;2024-02

5. A review of biogenic amines in fermented foods: Occurrence and health effects;Heliyon;2024-01

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