Concepedia

Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

Mohamed A. Rabie, H. Siliha, Ahmed A. el-Badawy, F. Xavier Malcata

Food Chemistry · 2011 · 67 citations · 15 references

DOI

Concepts

References

15

Traditional foods: a science and society perspective

Antonia Trichopoulou, Stavroula Soukara, Effie Vasilopoulou · Trends in Food Science & Technology · 2007 · 319 citations

, , +14

Fermented foods and food safety

M.J.R. Nout · Food Research International · 1994 · 314 citations · Full text

, , +12

Impact of small scale fermentation technology on food safety in developing countries

Yasmine Motarjemi · International Journal of Food Microbiology · 2002 · 167 citations

, , +14

Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods

Akiko Okamoto, Eriko Sugi, Yukimichi KOIZUMI et al. · Bioscience Biotechnology and Biochemistry · 1997 · 145 citations · Full text

, , +14

Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples

Jana Lange, Kathleen Thomas, Christine Wittmann · Journal of Chromatography B · 2002 · 131 citations

, , +16