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6 in total

1. Inhibition of nitrosamine formation by ascorbic acid: participation of free radicals in its anaerobic reaction with nitrite.

Authors: W H Kalus; W G Filby
Journal: Experientia Date: 1980-02-15

2. Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine.

Authors: Beatriz Del Rio; Patricia Alvarez-Sieiro; Begoña Redruello; María Cruz Martin; María Fernandez; Victor Ladero; Miguel A Alvarez
Journal: Sci Rep Date: 2018-03-05 Impact factor: 4.379

Review 3. The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods.

Authors: Iyiola O Owolabi; Oluwatobi Kolawole; Phantakan Jantarabut; Christopher T Elliott; Awanwee Petchkongkaew
Journal: NPJ Sci Food Date: 2022-08-31

4. An altered gene expression profile in tyramine-exposed intestinal cell cultures supports the genotoxicity of this biogenic amine at dietary concentrations.

Authors: Beatriz Del Rio; Begoña Redruello; Victor Ladero; Santiago Cal; Alvaro J Obaya; Miguel A Alvarez
Journal: Sci Rep Date: 2018-11-19 Impact factor: 4.379

5. The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods.

Authors: Beatriz Del Rio; Begoña Redruello; Daniel M Linares; Victor Ladero; Patricia Ruas-Madiedo; Maria Fernandez; M Cruz Martin; Miguel A Alvarez
Journal: Sci Rep Date: 2019-01-15 Impact factor: 4.379

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

Authors: Junsu Lee; Young Hun Jin; Alixander Mattay Pawluk; Jae-Hyung Mah
Journal: Microorganisms Date: 2021-12-13

6 in total