Biogenic amine content and biogenic amine quality indices of sardines Sardina pilchardus stored in modified atmosphere packaging and vacuumpackaging

Yerel katalogda bu makaleye atıf yapan 49 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2016 Technological Factors Affecting Biogenic Amine Content in Foods A ReviewAtıf 370 · OpenAlex
2. 2018 The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A reviewAtıf 236 · OpenAlex
3. 2021 Presence of Biogenic Amines in Food and Their Public Health Implications: A ReviewAtıf 129 · OpenAlex
4. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled StorageAtıf 100 · OpenAlex
5. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine Sardinella aurita During Chilled StorageAtıf 100 · OpenAlex
6. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability andBiogenic Amine Formation in Sardine Sardinella aurita During ChilledStorageAtıf 100 · OpenAlex
7. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled StorageAtıf 100 · OpenAlex
8. 2011 Effects of rosemary and sage tea extract on biogenic amines formation of sardine Sardina pilchardus filletsAtıf 73 · OpenAlex
9. 2011 Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) filletsAtıf 73 · OpenAlex
10. 2011 Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 degrees CAtıf 51 · OpenAlex