ReviewFood science and biotechnology2017
Biogenic amines in foods.
Review in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 105 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
105 citing papers in PubMed.
- A 3,4-Ethylenedioxythiophene-Derived Fluorescent Probe for Highly Selective Cadaverine Detection and Food Freshness Monitoring.Journal of fluorescence · 2026Article
- The Diagnostic Elimination Diet and Challenge Protocol for Management of Patients with Food Intolerance-Purpose and Development.Nutrients · 2026Article
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.Food science & nutrition · 2026Article
- Diamine Oxidase Supplementation for Histamine Regulation in Constipation-Predominant Irritable Bowel Syndrome: A Case Report.Integrative medicine (Encinitas, Calif.) · 2026Article
- Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.Journal of food science · 2026Article
- Screening and Characterization ofFoods (Basel, Switzerland) · 2026Article
- Myeloid monoamine oxidase A protects against glucose intolerance, insulin resistance and weight gain in high-fat diet-fed mice by preventing the hyperactivation of macrophages.The Journal of nutritional biochemistry · 2026Article
- The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine.Foods (Basel, Switzerland) · 2026Review
- Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.BMC microbiology · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- General and selective ruthenium-catalyzed hydrogenation of primary amides to primary amines under mild conditions.Nature communications · 2026Article
- Assessing the Probiotic Properties and safety of Limosilactobacillus reuteri LP4 Isolated from Apis cerana Based on Whole Genome and Phenotype Analyses.Probiotics and antimicrobial proteins · 2026Article
- Molecular Characterization of Multi-Drug Resistant Histamine-Producing Gram-Negative Bacteria Isolated from Fermented Prosopis africana Seeds (okpee) in NigeriaIranian biomedical journal · 2026Article
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- Enhancement of Quality and Safety of Low-SaltFoods (Basel, Switzerland) · 2025Article
- Bioaccessibility and nutraceutical potential of phenolic compounds in Annona crassiflora Mart. pulp for colorectal chemoprevention.European journal of nutrition · 2025Article
- Engineered polyaramides for extraction of bioamines from water.Scientific reports · 2025Article
- Possibilities of Using the NewFoods (Basel, Switzerland) · 2025Article
45 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
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.
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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.