41 results on '"Biogenic amines -- Research"'
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2. New Research on Food Research from Wuhan Polytechnic University Summarized (Effects of Inoculating Autochthonous Starter Cultures on Changes of * * N-* * Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro ...)
3. Studies from University of Koln Update Current Data on Biogenic Amines (Octopamine integrates the status of internal energy supply into the formation of food-related memories)
4. Research on Food Research Discussed by Researchers at Nanchang University (Ratiometric Monitoring of Biogenic Amines by a Simple Ammonia-Response Aiegen)
5. University of Teramo Researchers Report Recent Findings in Food Research (Update on Biogenic Amines in Fermented and Non-Fermented Beverages)
6. New Food Technology Data Have Been Reported by Researchers at University of Tras-os-Montes and Alto Douro (Detection of Biogenic Amines In Several Foods With Different Sample Treatments: an Overview)
7. Investigators from Sichuan University Zero in on Food Technology (Dynamics of Microbial Communities, Ethyl Carbamate, Biogenic Amines, and Major Metabolites During Fermentation of Soy Sauce)
8. Data from Chiang Mai University Advance Knowledge in Food Research (Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in * * Hericium erinaceus* * Extract)
9. Investigators from Pukyong National University Zero in on Food Science (Effect of Organic Acids On the Formation of Biogenic Amines In Fermented Anchovy Sauce Comprising Raw Anchovy Materials With Different Levels of Freshness)
10. Studies from University of Food Technology Further Understanding of Food Science (Effect of Somatic Cells Count In Cow Milk On the Formation of Biogenic Amines In Cheese)
11. Researchers from Tomas Bata University Zlin Detail New Studies and Findings in the Area of Food Science (Biogenic Amines Occurrence In Beers Produced In Czech Microbreweries)
12. Researchers from University of Teramo Discuss Research in Food Research (Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage)
13. Researchers from Inner Mongolia Agricultural University Describe Findings in Food Science (The Effect of Different Starter Cultures On Biogenic Amines and Quality of Fermented Mutton Sausages Stored At 4 and 20 Degrees C Temperatures)
14. Researchers at China Jiliang University Detail Findings in Food Chemistry (Process improvement to prevent the formation of biogenic amines during soy sauce brewing)
15. Researchers from Shihezi University Describe Findings in Food Processing (Effects of Starter Cultures On Lipid Oxidation and Accumulation of Biogenic Amines In Traditional Chinese Smoked Horsemeat Sausage)
16. Findings on Food Safety Reported by Investigators at Ocean University of China (Isolation, Characterization, and Application of Biogenic Amines-degrading Strains From Fermented Food)
17. New Findings from University of Agriculture in Krakow Update Understanding of Food Chemistry (Effects of Onion or Caraway On the Formation of Biogenic Amines During Sauerkraut Fermentation and Refrigerated Storage)
18. University of Veterinary and Pharmaceutical Sciences Researchers Have Provided New Data on Food Research (Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation)
19. Study Data from University of Teramo Update Understanding of Food Research (Accumulation g-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese)
20. Findings from University of Teramo Provide New Insights into Food Research (Accumulation g-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese)
21. Findings from School of Chemistry and Chemical Engineering in Food Research Provides New Insights (Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism)
22. Study Data from K.M. Wojciak and Colleagues Update Understanding of Biogenic Amines (The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing)
23. Studies from Zagazig University Update Current Data on Lactates (The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets)
24. Studies from University of Cagliari Provide New Data on Biogenic Amines (Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines)
25. Studies from Federal University Yield New Information about Biogenic Amines [Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)]
26. Studies from Bulent Ecevit University in the Area of Amines Reported [Determination of biogenic amines in licorice (Glycyrrhiza glabra) by ion-pair extraction and liquid chromatography-tandem mass spectrometry]
27. New Autacoids Findings from Nanjing Agricultural University Described (Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon)
28. Reports Summarize Amines Study Results from National University (Biogenic Amines As A Quality Index In Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration And Modified Atmosphere)
29. Study Findings from China Agricultural University Broaden Understanding of Amino Acids (Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect)
30. Studies from China Agricultural University Yield New Data on Amines [Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0[degrees]C]
31. Study Data from Rani Durgavati University Provide New Insights into Amines (Salting-out assisted liquid-liquid extraction for the determination of biogenic amines in fruit juices and alcoholic beverages after derivatization with ...)
32. Research Conducted at University of Sevilla Has Updated Our Knowledge about Amino Acids (Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile)
33. New Amines Study Findings Have Been Reported from Tianjin University of Science and Technology (Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine)
34. New Findings in Amines Described from University of Karachi [HPLC determination of gamma amino butyric acid (GABA) and some biogenic amines (BAs) in controlled, germinated, and fermented brown rice by pre-column derivatization]
35. Findings from Suleyman Demirel University Provides New Data on Enterococcus
36. New Food Protection Research from China Agricultural University Outlined
37. New Data from University of Calabria Illuminate Research in Amines
38. Research Results from University of Porto Update Knowledge of Amines
39. Research on Lactococcus Detailed by Investigators at Anses
40. Research Findings from University of Cukurova Update Understanding of Lactates
41. Studies from S. Even et al add new findings in the area of biological toxins
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