Ruiz-Capillas, Claudia||Herranz, Ana Herrero <br/><br/>
Biogenic Amines on Food Safety 

<br/><br/><br/>English[eng] 
<br/><br/><label>Subjects--Topical Terms: </label><br/>catecholamines||radish kimchi||Chonggak kimchi||cheese||biogenic amines||herby cheese||Kkakdugi||serotonin||screening method||storage conditions||putrescine||quality control||decarboxylase enzymes||food products||iodine feed||intervention methods||bowel diseases||tyramine||decarboxylase activity||plant-origin foods||nutrition||high hydrostatic pressure||Lactobacillus brevis||physico-chemical composition||artisanal cheese||free amino acid||histamine||gastrointestinal tract||culinary process||meat species||food quality||Bacillus spp.||inflammation||fermented soybean foods||quality index||polyamines||HPLC||public health||cadaverine||gastric cancer||kimchi||colon cancer||quality indexes||control||lactic acid bacteria||legislation–regulation||food safety||raw milk cheese||starter cultures||analytical determination||histamine intolerance||low-histamine diet||starter culture