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Biogenic amine formation and bacterial contribution in Natto products

Food chemistry, 2012-12, Vol.135 (3), p.2005-2011

2012

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Editorial: The Microbiological Functionality and Safety of Fermented Foods

Frontiers in microbiology, 2022-07, Vol.13, p.979329-979329

2022

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Biogenic amine formation and bacterial contribution in fish, squid and shellfish

Food chemistry, 2009-09, Vol.116 (1), p.87-95

2009

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GC-MS/MS Method for Determination of Polycyclic Aromatic Hydrocarbons in Herbal Medicines

Molecules (Basel, Switzerland), 2023-05, Vol.28 (9), p.3853

2023

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Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

Journal of food science, 2012-12, Vol.77 (12), p.T216-T223

2012

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Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Foods, 2019-02, Vol.8 (2), p.85

2019

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Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

Food chemistry, 2013-11, Vol.141 (2), p.1026-1031

2013

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Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

Heliyon, 2024-02, Vol.10 (4), p.e26135-e26135, Article e26135

2024

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G‐protein coupled receptor‐mediated nutrient sensing and developmental control in Aspergillus nidulans

Molecular microbiology, 2015-10, Vol.98 (3), p.420-439

2015

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Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

Frontiers in microbiology, 2021-10, Vol.12, p.744953-744953

2021

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Antipathogenic activity and preservative effect of levan (β-2,6-fructan), a multifunctional polysaccharide

International journal of food science & technology, 2014-01, Vol.49 (1), p.238-245

2014

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Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

Microorganisms (Basel), 2021-12, Vol.9 (12), p.2570

2021

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Culture-dependent and -independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in Cheonggukjang

Food research international, 2024-03, Vol.179, p.114026-114026, Article 114026

2024

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Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Food chemistry, 2019-04, Vol.278, p.1-9

2019

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Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua

Journal of food science, 2010-05, Vol.75 (4), p.E215-E224

2010

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Upstream and Downstream Regulation of Asexual Development in Aspergillus fumigatus

Eukaryotic Cell, 2006-10, Vol.5 (10), p.1585-1595

2006

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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Foods, 2019-11, Vol.8 (11), p.547

2019

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Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

Antioxidants, 2020-12, Vol.9 (12), p.1301

2020

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High Prevalence of Cefotaxime Resistant Bacteria in Grazing Beef Cattle: A Cross Sectional Study

Frontiers in microbiology, 2019-02, Vol.10, p.176-176

2019

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Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Antioxidants, 2022-07, Vol.11 (8), p.1425

2022

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Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Food Science and Biotechnology, 2018, 27(1), , pp.291-298

2018

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The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods, 2019-02, Vol.8 (2), p.73

2019

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Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

Fermentation (Basel), 2021-09, Vol.7 (3), p.110

2021

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Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste

Food control, 2023-11, Vol.153, p.109956, Article 109956

2023

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Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

한국독성학회지, 2015, 31(3), , pp.299-305

2015

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Biogenic amine formation and bacterial contribution in Natto products

Editorial: The Microbiological Functionality and Safety of Fermented Foods

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

GC-MS/MS Method for Determination of Polycyclic Aromatic Hydrocarbons in Herbal Medicines

Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

G‐protein coupled receptor‐mediated nutrient sensing and developmental control in Aspergillus nidulans

Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

Antipathogenic activity and preservative effect of levan (β-2,6-fructan), a multifunctional polysaccharide

Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

Culture-dependent and -independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in Cheonggukjang

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua

Upstream and Downstream Regulation of Asexual Development in Aspergillus fumigatus

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

High Prevalence of Cefotaxime Resistant Bacteria in Grazing Beef Cattle: A Cross Sectional Study

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste

Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

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