|
[1]
|
Effect of gamma radiation on sensory, microbial and lipid quality of whole Indian mackerel (Rastrelliger kanagurta)
Journal of Food Composition and Analysis,
2025
DOI:10.1016/j.jfca.2024.106944
|
|
|
|
|
[2]
|
Assessment of biogenic amines produced by microorganisms as food spoilage indicators by sensitive detection using portable opto-electrochemical tools based on biosensors
Food Control,
2025
DOI:10.1016/j.foodcont.2025.111161
|
|
|
|
|
[3]
|
From Shrimp to Cincalok: A Review of Its Fermentation, Microbial Composition, and Health Benefits
IOP Conference Series: Earth and Environmental Science,
2025
DOI:10.1088/1755-1315/1564/1/012001
|
|
|
|
|
[4]
|
Quantification of Histamine Concentration, Identification, and Antibiotic Resistance of Potential Histamine-Forming Bacteria in Bullet Tuna
The Philippine Journal of Fisheries,
2024
DOI:10.31398/tpjf/31.2.2024-0011
|
|
|
|
|
[5]
|
Influence of polyamine production and proteolytic activities of co-cultivated bacteria on histamine production by Morganiella morganii
The Journal of General and Applied Microbiology,
2022
DOI:10.2323/jgam.2022.04.001
|
|
|
|
|
[6]
|
Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation
Journal of Food Protection,
2020
DOI:10.4315/JFP-19-511
|
|
|
|
|
[7]
|
Histamine-Producing Bacteria and Histamine Induction in Retail Sardine and Mackerel from Fish Markets in Egypt
Foodborne Pathogens and Disease,
2019
DOI:10.1089/fpd.2018.2616
|
|
|
|
|
[8]
|
Evaluation of modified Zobell marine agar for differential isolation of histamine-forming bacteria from fresh fish
Journal of Microbiological Methods,
2019
DOI:10.1016/j.mimet.2019.105649
|
|
|
|
|
[9]
|
Effect of Sodium Hypochlorite on Biofilm-Forming Ability of Histamine-Producing Bacteria Isolated from Fish
Journal of Food Protection,
2019
DOI:10.4315/0362-028X.JFP-19-101
|
|
|
|
|
[10]
|
Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture
Journal of Food Science and Technology,
2016
DOI:10.1007/s13197-015-2042-6
|
|
|
|