ArticleItalian journal of food safety2020
Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics.
Article in Italian journal of food safety, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 23 citations in OpenAlex.
- Isolation and Characterization of β-Phenylethylamine-Producing Lactic Acid Bacteria from Dairy Products.Microorganisms · 2025Article
- Evaluation ofFood science & nutrition · 2023Article
- Safety assessment of traditional Plaisentif cheese.Italian journal of food safety · 2021Article
- Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese.Journal of food science and technology · 2021Article
- Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment.Environmental science and pollution research international · 2020Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep's milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy farms were collected from local retail stores to evaluate BA content and its relationship with free amino acids (FAA) and composition. The following were determined for each sample: pH, water activity, composition (moisture, dry matter, NaCl, protein and fat content). FAA and BA, after extraction, were determined by HPLC-FL. The total BA content in Fiore Sardo PDO cheese samples was 127±87 mg 100 g-
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