Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

Significance of biogenic amines to food safety and human health

Ali R. Shalaby · Food Research International · 1996 · 1.2K citations

Agriculture, Food Science, Toxicology +15

Improved screening procedure for biogenic amine production by lactic acid bacteria

Sara Bover‐Cid, Wilhelm H. Holzapfel · International Journal of Food Microbiology · 1999 · 759 citations

Life Sciences, Biotechnology, Microbiology +14

Polyamines in food and their consequences for food quality and human health

Susan Bardócz · Trends in Food Science & Technology · 1995 · 385 citations

Agriculture, Food Science, Nutritional Sciences +12

Biogenic amines: quality index of freshness in red and white meat

Giuliana Vinci, Manila Antonelli · Food Control · 2002 · 322 citations

Agriculture, Animal Sciences, Food Science +13

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages

Sara Bover‐Cid, Marta Hugas, María Izquierdo‐Pulido et al. · International Journal of Food Microbiology · 2001 · 288 citations

Agriculture, Food Science, Microbiology +14