Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4°C

Biogenic Amine and Polyamine Contents in Meat and Meat Products

Teresa Hernández-Jover, María Izquierdo‐Pulido, M. Teresa Veciana‐Nogués et al. · Journal of Agricultural and Food Chemistry · 1997 · 294 citations

Food Analysis, Food Contaminant, Meat Quality +17

Assay of Biogenic Amines Involved in Fish Decomposition

Pierre Malle, Michel Vallé, Stéphane Bouquelet · Journal of AOAC International · 1996 · 99 citations · Full text

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

R.H. Dainty, Robert A. Edwards, C. M. Hibbard et al. · Journal of Applied Bacteriology · 1986 · 94 citations

Conditions allowing the formation of biogenic amines in cheese. 4. A. study of the kinetics of histamine formation in an infected Gouda cheese.

Han Joosten, M.A.J.S. van Boekel · Socio-Environmental Systems Modeling · 1988 · 46 citations · Full text

A. Study, Biochemistry, Food Microbiology +4

Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef

Y. Yano · Food Chemistry · 1995 · 43 citations

Animal Physiology, Meat Packaging, Engineering +14