Reference health
Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing
39/39 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
7 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 39 checked references that resolve
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Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing
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<i>Klebsiella pneumoniae</i>
Produces No Histamine:
<i>Raoultella planticola</i>
and
<i>Raoultella ornithinolytica</i>
Strains Are Histamine Producers
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Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes
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resolves10.1128/AEM.01496-07
High Frequency of Histamine-Producing Bacteria in the Enological Environment and Instability of the Histidine Decarboxylase Production Phenotype
resolves10.1016/j.foodcont.2013.04.020
Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods
resolves10.1016/j.foodcont.2016.03.005
Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs
resolves10.1021/jf903631w
Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
resolves10.1016/S0168-1605(02)00391-4
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine
resolves10.1016/j.diagmicrobio.2006.12.019
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resolves10.1016/j.ijfoodmicro.2011.01.017
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resolves10.1099/00207713-49-4-1433
The phylogenetic position of Serratia, Buttiauxella and some other genera of the family Enterobacteriaceae
resolves10.1016/j.ijfoodmicro.2009.04.023
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Cloning and Sequencing of the Histidine Decarboxylase Genes of Gram-Negative, Histamine-Producing Bacteria and Their Application in Detection and Identification of These Organisms in Fish
resolves10.1007/s13197-015-1982-1
Development of molecular approach based on PCR assay for detection of histamine producing bacteria
resolves10.1021/acs.jafc.6b01523
Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation
resolves10.1002/jib.13
Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat<i>Qu</i>samples from different regions
resolves10.1007/s11274-012-1202-3
Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut
resolves10.1002/jib.93
Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process
resolves10.1080/19440049.2017.1317366
Development and validation of a solid-phase extraction method coupled with HPLC-UV detection for the determination of biogenic amines in Chinese rice wine
resolves10.1016/j.foodcont.2012.05.011
Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region
The 7 references without a DOI — listed, not checked
no DOI — not checkedEvaluation of five methods for total DNA extraction from western corn rootworm beetles
no DOI — not checked10.1016/j.ijfoodmicro.2018.05.014_bb0050
no DOI — not checkedNational food safety standard: determination of ethanol concentration
no DOI — not checkedImproved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines
no DOI — not checkedEscherichia coli and other Enterobacteriaceae: food poisoning and health effects
no DOI — not checkedUnderstand and develop yellow wine
no DOI — not checked10.1016/j.ijfoodmicro.2018.05.014_bb0230
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