ReviewFrontiers in microbiology2016
Technological Factors Affecting Biogenic Amine Content in Foods: A Review.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 117 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
117 citing papers in PubMed, 341 citations in OpenAlex.
- Comparative analysis of physicochemical properties, functional activities, and metabolomics ofFood chemistry: X · 2026Article
- The Diagnostic Elimination Diet and Challenge Protocol for Management of Patients with Food Intolerance-Purpose and Development.Nutrients · 2026Article
- Fresh and Fermented Beetroot: From Microbial Biotransformation to Nitrate-Nitrite-NO Signalling, Redox Homeostasis and Microbiome Interactions.International journal of molecular sciences · 2026Review
- A dual‑site reactive ratiometric fluorescent probe for spermine and spermidine discrimination with visualizable sensing.Mikrochimica acta · 2026Article
- Impacts of Food Adulteration and Contamination: Health, Socio-Economic, and Legislative Aspects.Foods (Basel, Switzerland) · 2026Review
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.Food science & nutrition · 2026Article
- Inhibition of Biogenic Amine Production in Tyrosine Decarboxylase Broth Using Supercritical COFood science & nutrition · 2026Article
- Silica Particles Functionalization with Thymol and Eugenol as a Novel Strategy to Control Histamine-Producing Bacteria.Foods (Basel, Switzerland) · 2026Article
- Monitoring Biogenic Amines: Comparative Assessment of Detection Methods for Key Market Marine and Freshwater Species.Journal of food science · 2026Review
- Preservation of bighead carp heads using black pepper essential oil: biogenic amine inhibition and metabolomic insights.NPJ science of food · 2026Article
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Enhanced Quality and Metabolic Profile of Fermented Milk Through Fucose Supplementation withMolecules (Basel, Switzerland) · 2026Article
- Effect of Protamine on Microorganism Presence and Biogenic Amine Accumulation DuringFoods (Basel, Switzerland) · 2026Article
- Interactions Between Plant Proteins and Gut Microbiota as Determinants of Intestinal Health.Microorganisms · 2026Review
- Effects of temperature fluctuations on quality deterioration and flavor evolution of pre-packaged tofu during cold-chain logistics.Frontiers in nutrition · 2026Article
- Are fermented foods safe for human health? A systematic analysis of the literature.Frontiers in nutrition · 2026Review
- An integrated genomic and phenotypic insight into safety performance and probiotic potential of a novel strainFrontiers in microbiology · 2026Article
- Strain-Specific Safety Evaluation ofFood science & nutrition · 2025Article
- Metabolome analysis of frozen chicken breast during thawing at room temperature.Food chemistry: X · 2025Article
57 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.