Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

Biogenic amines (BAs) are group of substances that are formed from amino acids by
decarboxylation or amination and transamination of aldehydes and ketones. They may have …

Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed
products. They are formed under unhygienic conditions during storage and processing; …

Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by
decarboxylation of corresponding amino acids. BAs are responsible for several biological …

Developing a simple, rapid, and accurate sensing platform to detect tyramine (Tyr), an
indicator of food spoilage, is tremendously significant for food safety and human health …

Meat products are important for balanced diets because of their nutritional richness.
However, noxious compounds may be formed by interactions among reactants and specific …

This study aimed to characterize and compare pulps of two species of organic dragon fruits,
Hylocereus undatus and Hylocereus polyrhizus, grown at the same edaphoclimatic …

Volatile basic nitrogens (VBNs) are an important indicator of food freshness. In this work, a
novel ratiometric fluorescent sensor was developed. The sensor used blue-green …

Histamine is a biogenic amine that is contained in various food, especially fish and fish
products. The freshness of the fish can be identified by the concentration of the histamine …

Parabens have emerged as the primary preservative of choice in numerous consumer
goods, prompting growing apprehension regarding their potential for human exposure. The …