Literature DB >> 16244990

Measurement of histamine in seafood by HPLC, CE, and ELISA: comparison of three techniques.

M Muscarella1, M Iammarino, D Centonze, C Palermo.   

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Year:  2005        PMID： 16244990     DOI： 10.1007/s11259-005-0077-2

Source DB:  PubMed          Journal:  Vet Res Commun        ISSN： 0165-7380            Impact factor:   2.459


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  2 in total

1.  Assay of biogenic amines involved in fish decomposition.

Authors:  P Malle; M Vallé; S Bouquelet
Journal:  J AOAC Int       Date:  1996 Jan-Feb       Impact factor: 1.913

2.  Capillary zone electrophoretic determination of histamine in fish.

Authors:  B Mopper; C J Sciacchitano
Journal:  J AOAC Int       Date:  1994 Jul-Aug       Impact factor: 1.913
  2 in total
  3 in total

1.  Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °C) and ice temperature (0 °C).

Authors:  Cheong Yew Chong; Fatimah Abu Bakar; Russly Abdul Rahman; Jamilah Bakar; Muhammad Zukhrufuz Zaman
Journal:  J Food Sci Technol       Date:  2012-02-02       Impact factor: 2.701

2.  Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami.

Authors:  David Ranucci; Anna Rita Loschi; Dino Miraglia; Roberta Stocchi; Raffaella Branciari; Stefano Rea
Journal:  Ital J Food Saf       Date:  2016-02-17

3.  Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products-A Comparative Study.

Authors:  Drago Kočar; Sevim Köse; Serkan Koral; Bekir Tufan; Andrej Ščavničar; Matevž Pompe
Journal:  Molecules       Date:  2021-10-12       Impact factor: 4.411
  3 in total

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