A review of biogenic amines in fermented foods: Occurrence and health effects-Reference-Cited by-同舟云学术

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A review of biogenic amines in fermented foods: Occurrence and health effects

Published:2024-01 Issue:2 Volume:10 Page:e24501
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Saha Turna Nikita^ORCID,Chung Rena,McIntyre Lorraine

Publisher

Elsevier BV

Reference98 articles.

1. A narrative review on biogenic amines in fermented fish and meat products;Sivamaruthi;J. Food Sci. Technol.,2021

2. Biogenic amines in foods;Doeun;Food Sci. Biotechnol.,2017

3. Biochemical and pharmacological properties of biogenic amines;Erdag,2018

4. Biogenic amines in fermented foods;Spano;Eur. J. Clin. Nutr.,2010

5. Biogenic Amines on Food Safety;Ruiz-Capillas Herrero,2019

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1. Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits;Applied Food Research;2024-12

2. Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale;Food Chemistry;2024-11

3. Occurrence, exposure estimation, and dietary risk assessment of biogenic amines in tea samples marketed in Malaysia;Food Control;2024-10

4. Direct competitive immunoassay method for sensitive detection of the histamine in foods based on a MI‐Cu‐GMP nanozyme marker and molecularly imprinted biomimetic antibody;Journal of the Science of Food and Agriculture;2024-09-04

5. Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of Pediococcus acidilactici Sourced from Doubanjiang;Journal of Agricultural and Food Chemistry;2024-09-03

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