Histaminol: Identification and HPLC Analysis of a Novel Compound in Wine
Author:
Affiliation:
1. DiSCAFF and DFB (Drug and Food Biotechnology) Center, Università degli Studi del Piemonte Orientale “A. Avogadro”, Via Bovio 6, 28100 Novara, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101737m
Reference35 articles.
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4. The viable but non-culturable state of wine micro-organisms during storage
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1. Coordination complexes of Mn(II), Co(II), Ni(II), Zn(II) and Cd(II) with histaminol – Crystal structures and formation constants in aqueous solution;Polyhedron;2020-03
2. Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources;International Journal of Food Science & Technology;2019-08-07
3. Identification and biosynthesis of 2-(1H-imidazol-5-yl) ethan-1-ol (histaminol) in methanogenic archaea;Microbiology;2019-04-01
4. Self-sustaining closed-loop multienzyme-mediated conversion of amines into alcohols in continuous reactions;Nature Catalysis;2018-06
5. Histaminol and Its Complexes with Copper(II) – Studies in Solid State and Solution;European Journal of Inorganic Chemistry;2018-03-25
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