Similar articles for PMID: 27451162

Year	Number of Results
2000	1
2002	1
2004	1
2006	2
2007	1
2008	1
2009	2
2010	3
2011	5
2012	12
2013	11
2014	16
2015	23
2016	32
2017	18
2018	14
2019	18
2020	15
2021	16
2022	11
2023	4
2024	0

1

Influence of packaging conditions on biogenic amines and fatty acids evolution during 15months storage of a typical spreadable salami ('Nduja).

Loizzo MR, Spizzirri UG, Bonesi M, Tundis R, Picci N, Restuccia D. Loizzo MR, et al. Food Chem. 2016 Dec 15;213:115-122. doi: 10.1016/j.foodchem.2016.06.061. Epub 2016 Jun 21. Food Chem. 2016. PMID: 27451162

2

Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.

Zhang Y, Li D, Lv J, Li Q, Kong C, Luo Y. Zhang Y, et al. Int J Food Microbiol. 2017 May 16;249:1-8. doi: 10.1016/j.ijfoodmicro.2016.10.008. Epub 2016 Oct 11. Int J Food Microbiol. 2017. PMID: 28271852

3

Biogenic amines profile and concentration in commercial milks for infants and young children.

Spizzirri UG, Puoci F, Iemma F, Restuccia D. Spizzirri UG, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Mar;36(3):337-349. doi: 10.1080/19440049.2018.1563306. Epub 2019 Feb 5. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019. PMID: 30722764

4

Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C.

Zhang Y, Li Q, Li D, Liu X, Luo Y. Zhang Y, et al. Food Microbiol. 2015 Dec;52:197-204. doi: 10.1016/j.fm.2015.08.003. Epub 2015 Aug 7. Food Microbiol. 2015. PMID: 26338135

5

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.

Gui M, Binzhao, Song J, Zhang Z, Hui P, Li P. Gui M, et al. J Sci Food Agric. 2014 Aug;94(10):2057-63. doi: 10.1002/jsfa.6524. Epub 2014 Jan 29. J Sci Food Agric. 2014. PMID: 24318167

6

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation.

Wang H, Luo Y, Huang H, Xu Q. Wang H, et al. Int J Food Microbiol. 2014 Nov 3;190:66-71. doi: 10.1016/j.ijfoodmicro.2014.08.021. Epub 2014 Aug 23. Int J Food Microbiol. 2014. PMID: 25194259

7

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.

Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG. Ntzimani AG, et al. Food Microbiol. 2008 May;25(3):509-17. doi: 10.1016/j.fm.2007.12.002. Epub 2008 Jan 11. Food Microbiol. 2008. PMID: 18355676

8

Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.

Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN. Balamatsia CC, et al. Antonie Van Leeuwenhoek. 2006 Jan;89(1):9-17. doi: 10.1007/s10482-005-9003-4. Epub 2006 Mar 10. Antonie Van Leeuwenhoek. 2006. PMID: 16528580

9

Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.

Zhang J, Li Y, Liu X, Lei Y, Regenstein JM, Luo Y. Zhang J, et al. Int J Food Microbiol. 2019 Mar 16;293:87-93. doi: 10.1016/j.ijfoodmicro.2018.12.022. Epub 2018 Dec 24. Int J Food Microbiol. 2019. PMID: 30677560

10

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts.

Ubaldo JC, Carvalho AF, Fonseca LM, Glória MB. Ubaldo JC, et al. Food Chem. 2015 Jul 1;178:229-35. doi: 10.1016/j.foodchem.2015.01.084. Epub 2015 Jan 24. Food Chem. 2015. PMID: 25704706 Free article.

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