Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli

By Leuschner Renata G.K.   Hammes Walter P.  

International Journal of Food Sciences and Nutrition, Vol. 50, Iss. 3, 1999-06 ,pp. : 159-164

Informa Healthcare

Access to resources Recommend Favorite

Biogenic amine production in Feta cheese

By Valsamaki K.   Michaelidou A.   Polychroniadou A.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 259-266

Elsevier

Access to resources Recommend Favorite

Changes in biogenic amine concentrations during sauerkraut storage

By Kalac P.   Spicka J.   Krzek M.   Pelikanova T.  

Food Chemistry, Vol. 69, Iss. 3, 2000-05 ,pp. : 309-314

Elsevier

Access to resources Recommend Favorite

Effect of tyrosine on tyramine formation during beer fermentation

By Izquierdo-Pulido M.   Marine-Font A.   Vidal-Carou M.C.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 329-332

Elsevier

Access to resources Recommend Favorite

Biogenic amine composition of the gonads of herring (Clupea harengus), mackerel (Scomber scombrus) and scallop (Pecten maximus)

By Mackie I.M.   Pirie L.   Yamanaka H.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 57-59

Elsevier

Access to resources Recommend Favorite