Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but
it is advisable that their accumulation be avoided. Present knowledge about their toxicity is …

Biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and
spermine) are nitrogenous compounds. They occur naturally in living organisms and are …

Biogenic amines (BA) are nitrogenous compounds of low molecular weight and are
essential at low concentrations for natural metabolic and physiological functions in animals …

Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …

The contents of free amino acids and biogenic amines in spontaneously fermented
sauerkraut, inoculated or not with specific lactic acid bacterium strains, were monitored …

Fermented foods are among the food products more often complained of having caused
episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods …

Dietary polyamines are involved in different aspects of human health and play an important
role in the prevention of certain chronic conditions such as cardiovascular diseases and …

Putrescine is one of the most abundant biogenic amines (BA) in dairy products, in which it is
mainly produced through the deamination of agmatine. Agmatine deaminase activity has …

Biogenic amines were determined in 45 commercial fish sauces from the Far East by RP-
HPLC with pre-column derivatization and fluorometric detection. The sauces were found to …