Histamine is a heterocyclic amine formed by decarboxylation of the amino acid l-histidine. It
is involved in the local regulation of physiological processes but also can occur exogenously …

Biogenic amines (BA) are chemical compounds formed in foods that contain protein,
allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled …

Heterocyclic amine histamine is a well-known foodborne toxicant (mostly linked to
“scombroid poisoning”) synthesized from the microbial decarboxylation of amino acid …

Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by
enzymes from microorganisms that emerge during food fermentation or due to incorrectly …

Compounds containing an amino group are widely found in nature 1, 2 and may be formed
from industrial processes, with important examples being amino acids, triethylamines …

Biogenic amines are a class of organic compounds formed in foods and beverages by
enzymatic reactions or microbial decarboxylation of amino acids. Despite their benefits, in …

This study describes a simplified HPLC-UV method to determine four common biogenic
amines (BAs) including Histamine, Cadaverine, Putrescine and Tyramine in a traditional …

A simple, sensitive and selective method based on one-step fluorescence labeling and
ultrasound-assisted dispersive liquid–liquid microextraction (UA-DLLME) was developed for …

Both the worldwide demand for fish and aquaculture production have increased.
Nevertheless, an extensive amount of fish production is destined for animal feed. Fish …

A rapid and green analytical method based on capillary electrophoresis with capacitively
coupled contactless conductivity detection (C4D) for the determination of eight …