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Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish
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The 36 checked references that resolve
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Chemical, Microbiological, and Sensory Properties of Fermented Fish Products from<i>Sardinella</i>sp. in Nigeria
resolves10.1016/S0308-8146(03)00214-0
Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase
resolves10.1016/S0021-9673(04)01302-0
Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer
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Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
resolves10.1016/j.foodcont.2005.12.006
N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic
resolves10.1080/02652030902858921
Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong
resolves10.1016/S0304-3835(02)00076-9
Inhibitory effect of whole strawberries, garlic juice or kale juice on endogenous formation of N-nitrosodimethylamine in humans
resolves10.1016/j.meatsci.2013.09.010
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation
resolves10.1016/j.foodchem.2010.11.149
Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat
resolves10.1002/jsfa.3387
Structural changes in squid (<i>Loligo japonica</i>) collagen after modification by formaldehyde
resolves10.1111/ijfs.13134
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
resolves10.1016/j.foodchem.2009.06.042
Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage
resolves10.1007/s11947-012-0833-6
Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)
resolves10.1016/j.foodres.2014.01.011
Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures
resolves10.1016/j.meatsci.2007.05.030
The use and control of nitrate and nitrite for the processing of meat products
resolves10.1016/j.foodchem.2006.11.023
Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures
resolves10.1016/j.foodcont.2010.02.008
Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan
resolves10.1016/j.foodchem.2007.03.024
Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce
resolves10.1016/j.foodcont.2016.06.039
Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
resolves10.1016/j.lwt.2017.05.060
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi
resolves10.1016/j.foodcont.2011.09.014
Food safety issues in industrialization of traditional Korean foods
resolves10.1016/j.foodchem.2016.01.083
Pacific whiting frozen fillets as affected by postharvest processing and storage conditions
resolves10.1016/j.foodchem.2013.12.093
Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae
resolves10.1016/j.foodchem.2017.04.055
Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry
resolves10.1016/0278-6915(94)90127-9
N-nitroso compounds in two nitrosated food products in Southwest Korea
resolves10.1016/j.foodcont.2016.11.018
N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake
resolves10.1016/j.lwt.2014.09.022
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon
resolves10.1016/j.meatsci.2008.09.005
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
resolves10.1016/j.meatsci.2016.04.004
Bacteriocins from lactic acid bacteria and their applications in meat and meat products
resolves10.1016/j.foodcont.2017.02.046
Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle
resolves10.1016/j.foodchem.2010.03.023
Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
resolves10.1111/j.1365-2621.2002.tb10677.x
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
resolves10.1016/j.foodchem.2017.09.037
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
resolves10.1016/j.foodcont.2013.03.001
Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish
resolves10.1016/j.foodchem.2013.06.083
ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid (Dosidicus gigas) extract
The 3 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.foodchem.2018.07.186_b0010
no DOI — not checkedProbiotic lactic acid bacteria detoxify N-nitrosodimethylamine
no DOI — not checkedComparison of two methods and improvements for colorimetric determination of nitrite in cod roe
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