Today, food safety and quality are some of the main concerns of consumer and health
agencies around the world. Our current lifestyle and market globalization have led to an …

Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese,
and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can …

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

Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine,
cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic …

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

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 …

There is an increasing need for applications in food and environmental areas able to cope
with a large number of analytes in very complex matrices. The new analytical procedures …

This study was conducted to evaluate the effects of inoculation with Staphylococcus xylosus,
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …

A direct method based on immersion solid phase microextraction (DI-SPME) gas
chromatography mass-spectrometry (GC-MS) was optimized and validated for the …

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