Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …

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 biogenic amines are low molecular weight organic bases present normally in the body
with biological activity influencing important physiological functions. The physiological …

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted,
using data from the scientific literature, as well as from European Union‐related surveys …

Foodborne pathogens (FBP) represent an important threat to the consumers' health as they
are able to cause different foodborne diseases. In order to eliminate the potential risk of …

Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential
vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption …

Biogenic amines (BAs) are important nitrogenous compounds formed mainly by
decarboxylation of amino acids or by amination and transamination of aldehydes and …

Current developments in the field of thermotropic chiral-nematic liquid crystals as sensors
are discussed. These one dimensional photonic materials are based on low molecular …

The presence of biogenic amines (BAs) in raw and processed seafood, associated with
either time/temperature conditions or food technologies is discussed in the present paper …