ReviewFoods (Basel, Switzerland)2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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
14 citing papers in PubMed.
- Role of the Gut-Liver-Kidney Axis in Disease Manifestation and Biomarker Alterations.International journal of molecular sciences · 2026Review
- Salt Stress Accelerates Tyrosine Depletion byFoods (Basel, Switzerland) · 2026Article
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Dual-Excitation Ratiometric Fluorescent Probe for Identification of Biogenic Amines and Its Application in Food Spoilage Detection.Journal of fluorescence · 2026Article
- Isolation, Identification, and Validation of Strains from Commercial Probiotics: Do We Get What We Expect?Foods (Basel, Switzerland) · 2026Article
- Iron limitation promotes metabolic cross-feeding between cheese ripening bacteria.The ISME journal · 2026Article
- Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses.Molecules (Basel, Switzerland) · 2025Article
- Dissecting the High Esterase/Lipase Activity and Probiotic Traits inFoods (Basel, Switzerland) · 2025Article
- Subtype-specific dysregulation of biogenic amine-related genes and miRNAs in breast cancer: identification of DRD2, HRH2, and HRH4 as potential therapeutic targets in TNBC and HER2+ subtypes.Breast cancer research and treatment · 2025Article
- Reduction of microbial contamination and biogenic amines formation in Ras cheese usingBiotechnology reports (Amsterdam, Netherlands) · 2025Article
- Isolation and Characterization of β-Phenylethylamine-Producing Lactic Acid Bacteria from Dairy Products.Microorganisms · 2025Article
- Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?Foods (Basel, Switzerland) · 2025Article
- Elucidating the Causal Impact of Dietary Factors on Rheumatoid Arthritis: Insights From Multivariable Mendelian Randomization Analysis.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.
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Registered trials
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