Fermented foods and beverages are a heterogeneous class of products with a relevant
worldwide significance for human economy, nutrition and health for millennia. A huge …

Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …

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 …

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted,
using data from the scientific literature, as well as from European Union‐related surveys …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

In the past few years, we have seen intense interest grow in chemistry, toxicity and analysis
of biogenic amines (BAs). Thus, a comprehensive review on clean-up and recent advances …

Biogenic amines produced during fermentation are harmful and deteriorate the sensory
experience of food. However, methods for overcoming the impact of biogenic amines in …

Biogenic amines (BA) in wine represent a toxicological risk for the health of the consumer,
with several trade implications. In this study 26 strains of Lactobacillus plantarum were …

The application of non-Saccharomyces yeasts in beer as a natural tool for innovation, to
create different aroma profiles and flavoured non-alcoholic beers, has attracted great …

Background The integration of organic viticulture practices in grape cultivation represents a
pivotal advancement towards sustainable agriculture, emphasizing the importance of …