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 …

Seventeen edible mushrooms commercially available in Korea were analysed for their
umami taste compounds (5′-nucleotides: AMP, GMP, IMP, UMP, XMP; free amino acids …

Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino
acids, mainly by microbial decarboxylation. The presence of these compounds is important …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Derivatisation treatment with diethyl ethoxymethylenemalonate followed by ultra-HPLC
allowed the simultaneous quantification of 22 amino acids, 7 biogenic amines and …

A rapid HPLC method has been developed for the simultaneous determination of 23 amino
acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column …

The botanical origins of honey are important for the quality control and commercialization of
honey. In this research, we established a nanoliter electrospray ionization mass …

A novel liquid chromatography coupled with quadrupole time-of-flight mass spectrometry
(LC–Q-TOFMS) method was developed for the simultaneous determination of 23 amino …

This study aimed to investigate the presence of 22 free amino acids (FAAs) in six honey
types from Belarus (BY), Kazakhstan (KZ) and Poland (PL), for the first time. A short sample …

Typical beer contains significant amount of gluten, and being the third most popular
beverage worldwide, the commercial production of its gluten‐free form is of rising interest …