Biogenic amines in natural ciders.

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Journal of Food Protection

• Publication date

  2006-12-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.4315/0362-028X-69.12.3006PMID 17186671
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Amine concentrations in wine stored in bottles at different temperatures

  2006cited by this paper
• Formation of biogenic amines throughout the industrial manufacture of red wine.

  2006cited by this paper
• Influence of technological practices on biogenic amine contents in red wines

  2006cited by this paper
• Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

  2005cited by this paper
• Biogenic amines in wines from three Spanish regions.

  2005cited by this paper
• Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

  2005cited by this paper
• Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages.

  2003cited by this paper
• Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats

  2003cited by this paper
• Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.

  2003cited by this paper
• Biogenic amines in fish and soy sauces

  2002cited by this paper
• Histamine and tyramine-forming microorganisms in Spanish traditional cheeses

  2002cited by this paper
• Lactic acid bacteria in winemaking: Influence on sensorial and hygienic quality

  2002cited by this paper
• Biogenic amine profile of the most popular Polish beers

  2002cited by this paper
• Chemical characterization of asturian cider.

  2000cited by this paper
• The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut

  2000cited by this paper
• Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider

  2000cited by this paper
• Tyrosine decarboxylase activity of Lactobacillus brevis IOEB 9809 isolated from wine and L. brevis ATCC 367.

  1999cited by this paper
• Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.

  1999cited by this paper
• Biogenic Amines in Rioja Wines

  1998cited by this paper
• Correlation Between the Content of Biogenic Amines and Other Wine Compounds

  1998cited by this paper
• Biogenic amines in European beers

  1996cited by this paper
• Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing.

  1996cited by this paper
• Biogenic amines: their importance in foods.

  1996cited by this paper
• Heterofermentative Lactobacilli Causing Ropiness in Basque Country Ciders.

  1995cited by this paper
• Microbial populations and malolactic fermentation of apple cider using traditional and modified methods

  1994cited by this paper
• Biogenic Amines in Cheese and other Fermented Foods: A Review.

  1991cited by this paper
• Histamine and Tyramine in Spanish Wines: Their Formation During the Winemaking Process

  1990cited by this paper
• Occurrence and formation of biologically active amines in foods.

  1990cited by this paper
• Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar

  1989cited by this paper
• Direct Analysis of the Major Organic Components in Grape Must and Wine Using High Performance Liquid Chromatography

  1986cited by this paper
• Biogenic Amines in Wines

  1983cited by this paper

• Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability

  2025cites this paper
• A Sensitive Fluorescence Enhancement-Based Detection of Biogenic Amines in Beverage Samples Using Ionic Liquid-Modified Carbon Quantum Dots as Fluorescent Probe

  2025influential citation
• A review on microbial degradation of drinks and infectious diseases: A perspective of human well-being and capabilities

  2021cites this paper
• Detection of biogenic amines in several foods with different sample treatments: An overview

  2021cites this paper
• Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

  2021cites this paper
• Detection of Metabolites of Microbial Origin in Beverages With Harmful Effect on Human Health—Biogenic Amines and Mycotoxins

  2020cites this paper
• Aminas biógenas en alimentos: métodos moleculares para la detección e identificación de bacterias productoras

  2020cites this paper
• Biogenic Amines in Wine

  2020cites this paper
• Research status of biogenic amines from fermented foods

  2020cites this paper
• Microbial Spoilage in Packaged Beverages

  2019cites this paper
• Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

  2019influential citation
• Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

  2018cites this paper
• University of Groningen Characterization of the tyramine-producing pathway in Sporolactobacillus sp P 3

  2017cites this paper
• Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines

  2017cites this paper
• Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains

  2016cites this paper
• Recent trends in the determination of biogenic amines in fermented beverages - A review.

  2016cites this paper
• Hematopoietic effect of fermented deer antler extract in iron deficient diet-induced anemic rats

  2016cites this paper
• Biogenic amines in wine : understanding the headache

  2016cites this paper
• Evaluation of some lactic acid and probiotic bacteria for their potential for biogenic amine production

  2015cites this paper
• Controlling the formation of biogenic amines in fermented foods

  2015cites this paper
• The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

  2014cites this paper
• Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus.

  2014cites this paper
• A survey of biogenic amines in vinegars.

  2013cites this paper
• Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.

  2013cites this paper
• Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth

  2013cites this paper
• Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

  2013cites this paper
• Safety assessment of Bifidobacterium longum JDM301 based on complete genome sequences.

  2012cites this paper
• Herbicides and Fungicides

  2012cites this paper
• Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains.

  2012cites this paper
• Hematopoietic Effect of Bacillus subtilis–Fermented Antler Extract on Phenylhydrazine-Induced Hemolytic Anemia in Sprague–Dawley Rats

  2012cites this paper
• Lactic Acid Bacteria Ornithine Decarboxylation Systems in Evidence of Two Functionally Distinct

  2012cites this paper
• Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

  2012cites this paper
• Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

  2012cites this paper
• Evidence for two functionally distinct ornithine decarboxylation systems 4 in lactic acid bacteria 5 Running title : Two ODC systems in LAB 6 7

  2012cites this paper
• Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

  2012cites this paper
• Biogenic Amines in Dairy Products

  2011cites this paper
• Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers.

  2011cites this paper
• Microbiological spoilage and safety risks in non-beer beverages produced in a brewery environment

  2011cites this paper
• Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J.

  2011cites this paper
• Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

  2010cites this paper
• ORIGINAL ARTICLE Biogenic amines in fermented foods

  2010cites this paper
• Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

  2010cites this paper
• Are consumers aware of the risks related to Biogenic Amines in food

  2010cites this paper
• Biogenic amines in fermented foods

  2010cites this paper
• A real-time PCR assay for detection and quantification of 2-branched (1,3)-beta-D-glucan producing lactic acid bacteria in cider.

  2010cites this paper
• Biogenic Amines in Foods

  2010cites this paper
• Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking.

  2008cites this paper
• Higijensko značenje histamina u ribi

  2008cites this paper
• MICROORGANISMS ASSOCIATED WITH BIOGENIC AMINE FORMATION IN GRAPES AND WINE Lactic acid bacteria Lactic acid bacteria are present on healthy grapes in low numbers

  2008cites this paper
• Significance of histamine content in fish from the aspect of hygienic quality

  2008cites this paper
• Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

  2008cites this paper
• Biogenic amine production by lactic acid bacteria isolated from cider

  2007cites this paper