Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel-Reference-Cited by-同舟云学术

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Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

Published:2012-05 Issue:1 Volume:25 Page:89-95
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Fadhlaoui-Zid Karima,Curiel José Antonio,Landeta Gerardo,Fattouch Sami,Reverón Inés,de las Rivas Blanca,Sadok Saloua,Muñoz Rosario

Funder

Instituto Nacional de Investigación Agraria y Alimentaria

Comisión Interministerial de Ciencia y Tecnología

Comunidad de Madrid

Tunisian Ministry of High Education and Scientific Research

Programa de Cooperación Interuniversitaria e Investigación Científica (AECI)

Ministerio de Asuntos Exteriores y Cooperación, Spain

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference27 articles.

1. Quantitative changes in bacteria, amino acids, and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25–28 °C) and in ice;Ababouch;International Journal of Food Science and Technology,1991

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

3. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs;Altschul;Nucleic Acids Research,1997

4. Comparison of the biosynthetic and biodegradative ornithine decarboxylases of Escherichia coli;Applebaum;Biochemistry,1977

5. Development of molecular-based methods for determination of high histamine producing bacteria in fish;Björnsdóttir-Butler;International Journal of Food Microbiology,2010

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