(Q38552536)

English

Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods

scientific article published on March 1998

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scholarly article

1 reference

Europe PubMed Central

4 September 2017

Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods (English)

1 reference

Europe PubMed Central

4 September 2017

author name string

Draisci R

1

1 reference

Europe PubMed Central

4 September 2017

Giannetti L

2

1 reference

Europe PubMed Central

4 September 2017

Boria P

3

1 reference

Europe PubMed Central

4 September 2017

Lucentini L

4

1 reference

Europe PubMed Central

4 September 2017

Palleschi L

5

1 reference

Europe PubMed Central

4 September 2017

Cavalli S

6

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Europe PubMed Central

4 September 2017

language of work or name

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publication date

1 March 1998

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Europe PubMed Central

4 September 2017

Journal of Chromatography

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Europe PubMed Central

4 September 2017

798

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Europe PubMed Central

4 September 2017

109-116

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Europe PubMed Central

4 September 2017

1-2

1 reference

Europe PubMed Central

4 September 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

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Recent advances in the biochemistry of polyamines in eukaryotes

1 reference

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Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at -2°C and 2°C for 100 Days

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria

1 reference

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Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies

1 reference

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7 January 2021

Occurrence and formation of biologically active amines in foods

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

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Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

Biogenic Amines in Cheese and other Fermented Foods: A Review

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

Influence of processing temperature on the formation of biogenic amines in dry sausages

1 reference

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7 January 2021

Role of Histamine in Poisoning with Spoiled Fish

1 reference

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Histamine food poisoning: toxicology and clinical aspects

1 reference

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On the aetiology of scombroid poisoning: cadaverine potentiation of histamine toxicity in the guinea-pig

1 reference

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7 January 2021

Effects of cadaverine on histamine transport and metabolism in isolated gut sections of the guinea-pig

1 reference

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7 January 2021

In vitro inhibition of rat intestinal histamine-metabolizing enzymes

1 reference

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Formation of bis(hydroxyalkyl)-N-nitrosamines as products of the nitrosation of spermidine

1 reference

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7 January 2021

Improvement of extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination

1 reference

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7 January 2021

Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC

1 reference

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7 January 2021

Simultaneous determination of biogenic amines by reversed-phase high-performance liquid chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2897%2901198-9

7 January 2021

High-performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics

1 reference

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7 January 2021

Identifiers

10.1016/S0021-9673(97)01198-9

1 reference

Europe PubMed Central

4 September 2017

release_bjhjv7nkybcpxmwc2cgz63jdxe

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https://api.fatcat.wiki/v0/release/bjhjv7nkybcpxmwc2cgz63jdxe

24 November 2022

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Europe PubMed Central

4 September 2017

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