Nowadays, the development of various biosensors as a new generation of analytical
instruments is one of the most promising research fields of analytical biology. Among all …

Biogenic amines (BAs) are a class of harmful compounds often be found in high protein
foods, especially naturally fermented foods. BAs derive from free amino acid …

The concept of smart food packaging based on biosensors and biopolymer-based
nanocomposites has been attracting more and more interest to the industrial community …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Biogenic amines (BA) are generally considered as a food hazard, even though there is not a
threshold for these biomolecules in the European legislation, except for histamine in fishery …

Biogenic amines (BAs) are formed in certain food products during storage and processing,
causing serious health problems, especially to sensitive persons. This review provides an …

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 …

Biogenic amines (BAs), mainly produced by amino acid decarboxylation, are widespread in
foods and human organisms. Appropriate intake of BAs is beneficial to the human body …

Food spoilage is caused by the development of microorganisms, biogenic amines, and other
harmful substances, which, when consumed, can lead to different health problems …

Biogenic amines (BA) are biomolecules of low molecular weight with organic basic
functionalities (amine group) that are formed by the microbial decarboxylation of amino …