Densitometric TLC analysis of histamine in fish and fishery products
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Clinical Biochemistry,Biochemistry,Analytical Chemistry
Link
https://www.akademiai.com/doi/pdf/10.1556/jpc.22.2009.1.3
Reference20 articles.
1. A review: Current analytical methods for the determination of biogenic amines in foods
2. New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid
3. Dietary polyamines
4. Chemical, Microbiological, and AromaScan Evaluation of Mahi-mahi Fillets under Various Storage Conditions
5. Bacteriological Quality of Tuna Fish (Thunnus thynnus) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level
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1. Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method;Journal of Aquatic Food Product Technology;2022-12-19
2. The effect of pH on bacterial growth and histamine formation by Klebsiella pneumoniae CK02 and Raoultella ornithinolytica TN01;IOP Conference Series: Earth and Environmental Science;2021-11-01
3. Intelligent assessment of the histamine level in mackerel (Scomber australasicus) using near-infrared spectroscopy coupled with a hybrid variable selection strategy;LWT;2021-06
4. Development and Validation of a TLC-Densitometry Method for Histamine Monitoring in Fish and Fishery Products;Molecules;2020-08-08
5. Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS;International Journal of Analytical Chemistry;2020-06-17
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