Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation

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

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Dong Wang, Lijun Wang, Fengxue Zhu et al. · Food Chemistry · 2007 · 194 citations

Agriculture, Food Science, Nutritional Sciences +16

Histamine Poisoning Associated With Eating Tuna Burgers

Karen Becker · JAMA · 2001 · 118 citations

Agriculture, Food Science, Toxicology +17

Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures

Yongjin Hu, Wenshui Xia, Xiaoyong Liu · Food Chemistry · 2006 · 103 citations

Agriculture, Food Science, Microbiology +16

Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Jing Chen, Yongqiang Cheng, Kohji Yamaki et al. · Food Chemistry · 2006 · 95 citations

Agriculture, Biochemistry, Food Science +6