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Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish
40/40 checkable references clean · checked 2026-07-22
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.
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The 40 checked references that resolve
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The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks
resolves10.1016/j.foodcont.2015.03.009
The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets
resolves10.1016/j.foodchem.2009.03.065
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
resolves10.1016/j.meatsci.2006.11.011
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.lwt.2016.03.016
Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
resolves10.1016/j.foodchem.2014.09.158
Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
resolves10.1111/ijfs.13134
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
resolves10.1016/j.ijfoodmicro.2011.05.009
Potential of wine-associated lactic acid bacteria to degrade biogenic amines
resolves10.1016/S0740-0020(02)00157-0
Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
resolves10.1021/jf980834p
Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages
resolves10.1016/j.foodchem.2006.11.023
Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures
resolves10.1016/j.foodchem.2011.02.081
Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli
resolves10.1016/j.jef.2015.11.005
Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
resolves10.1016/j.lwt.2009.06.018
Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing
resolves10.1016/j.lwt.2014.09.025
Biogenic amines as bacterial quality indicators in different poultry meat species
resolves10.1016/j.jfda.2015.02.002
Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture
resolves10.1111/jfpp.12995
Characterization of Volatile Compounds in Grass Carp<i>(Ctenopharyngodon idellus)</i>Soup Cooked Using a Traditional Chinese Method by GC-MS
resolves10.1002/jsfa.3852
Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures
resolves10.1016/j.foodchem.2013.08.096
Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus
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.2006.08.028
A review: Current analytical methods for the determination of biogenic amines in foods
resolves10.1002/jsfa.2207
Changes in amino acid and fatty acid composition during shelf‐life of marinated fish
resolves10.1111/j.1365-2621.2010.02454.x
Antioxidant activities of pepsin hydrolysates of water‐ and salt‐soluble protein extracted from pork hams
resolves10.1016/j.lwt.2007.04.014
Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters
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.foodchem.2016.07.029
Comparative analysis on the distribution of protease activities among fruits and vegetable resources
resolves10.1016/j.foodchem.2011.05.033
Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546
resolves10.1016/j.lwt.2016.11.010
Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
resolves10.1016/j.ijfoodmicro.2014.08.021
Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4 °C and its contribution to biogenic amines' formation
resolves10.1016/j.foodchem.2010.03.023
Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
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
resolves10.1111/jfpp.12690
Characterization of the Microbial Flora from
<scp>S</scp>
uan Yu, a
<scp>C</scp>
hinese Traditional Low‐Salt Fermented Fish
resolves10.1016/j.foodcont.2012.07.037
Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu
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
resolves10.1111/ijfs.12010
Changes of biogenic amines in <scp>C</scp>hinese low‐salt fermented fish pieces (<scp>S</scp>uan yu) inoculated with mixed starter cultures
resolves10.1016/j.foodcont.2011.10.057
Biogenic amines in commercial fish and fish products sold in southern China
resolves10.1016/j.foodcont.2013.01.029
Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum
resolves10.1002/jsfa.6803
Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (<i>Cyprinus carpio</i>) during chilled storage
The 4 references without a DOI — listed, not checked
no DOI — not checkedChina fishery statistical yearbook
no DOI — not checkedOfficial methods of analysis
no DOI — not checkedN-nitrosamines in Dry Fermented Sausages: Occurrence and Formation of N-nitrosopiperidine
no DOI — not checkedBiogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy (Stolephorus indicus)
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