Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

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

Biogenic amines and their production by microorganisms in food

Anna Halász, Ágnes Baráth, Lívia Simon‐Sarkadi et al. · Trends in Food Science & Technology · 1994 · 1K citations

Life Sciences, Food Science, Microbiology +11

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Characterization of proteolysis during the ripening of semi-dry fermented sausages

M.C Hughes, Joseph P. Kerry, Elke K. Arendt et al. · Meat Science · 2002 · 305 citations

Agriculture, Biochemistry, Food Science +11

Liquid Chromatographic Determination of Biogenic Amines in Dry Sausages

Susanna Eerola, Riitta Hinkkanen, E. Lindfors et al. · Journal of AOAC International · 1993 · 304 citations

Agriculture, Animal Sciences, Food Science +8