Histamine and tyramine production by bacteria from meat products-Reference-Cited by-同舟云学术

Histamine and tyramine production by bacteria from meat products

Published:1996-09 Issue:1-2 Volume:32 Page:199-207
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Masson F.,Talon R.,Montel M.C.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference33 articles.

1. Official Methods of Analysis;AOAC,1990

2. The formation of biogenic amines in meat and meat products;Bauer,1994

3. Bacterial histamine production as a function of temperature of incubation;Behling;J. Food Sci.,1982

4. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures;Edward;J. Appl. Bacteriol.,1987

5. Liquid chromatography determination of biogenic amines in dry sausages;Eerola;J. AOAC Int.,1993

Cited by 81 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Paradoxical Reactions to Anti-TNFα and Anti-IL-17 Treatment in Psoriasis Patients: Are Skin and/or Gut Microbiota Involved?;Dermatology and Therapy;2023-03-15

2. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages;Foods;2023-02-06

3. Influence of the Gut Microbiota on Neuroendocrine-Immune Interactions;Masterclass in Neuroendocrinology;2023

4. Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives;Foods;2022-03-09

5. Determination of Biogenic Amine Production;Methods and Protocols in Food Science;2022