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8 in total

1. Detection, growth, and amine-producing capacity of lactobacilli in cheese.

Authors: H M Joosten; M D Northolt
Journal: Appl Environ Microbiol Date: 1989-09 Impact factor: 4.792

2. Scombrotoxin and scombrotoxin-like poisoning from canned fish.

Authors: C K Murray; G Hobbs; R J Gilbert
Journal: J Hyg (Lond) Date: 1982-04

3. Fishing for the Microbiome of Tropical Tuna.

Authors: Elsa Gadoin; Christelle Desnues; Emmanuelle Roque d'Orbcastel; Thierry Bouvier; Jean-Christophe Auguet; Laurent Dagorn; Jean-Luc Moroh; Antoinette Adingra; Yvan Bettarel
Journal: Microb Ecol Date: 2022-08-13 Impact factor: 4.192

4. Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning.

Authors: S L Taylor; L S Guthertz; M Leatherwood; E R Lieber
Journal: Appl Environ Microbiol Date: 1979-02 Impact factor: 4.792

5. Scombrotoxic fish poisoning: features of the first 50 incidents to be reported in Britain (1976-9).

Authors: R J Gilbert; G Hobbs; C K Murray; J G Cruickshank; S E Young
Journal: Br Med J Date: 1980-07-05

6. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis).

Authors: D H Yoshinaga; H A Frank
Journal: Appl Environ Microbiol Date: 1982-08 Impact factor: 4.792

7. Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986.

Authors: B A Bartholomew; P R Berry; J C Rodhouse; R J Gilbert; C K Murray
Journal: Epidemiol Infect Date: 1987-12 Impact factor: 2.451

8. SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH.

Authors: Alberto Pedrosa-Menabrito; Joe M Regenstein
Journal: J Food Qual Date: 2007-05-31 Impact factor: 2.450

8 in total