The intake of food may be an initiator of adverse reactions. Food intolerance is an abnormal
non-immunological response of the organism to the ingestion of food or its components in a …

Histamine intolerance (HIT) is assumed to be due to a deficiency of the gastrointestinal (GI)
enzyme diamine oxidase (DAO) and, therefore, the food component histamine not being …

In this work, a combination of simulation and experiment is used to analyze the distribution
of the evanescent field in a W-shaped optical fiber. A novel flexible W-shaped optical fiber …

Molecular imprinting–aptamer techniques exhibit the advantages of molecular imprinting
and aptamer technology. Hybrids of molecularly imprinted polymer–aptamer (MIP–aptamer) …

Herein, a colorimetric biosensor for histamine detection in meat is first established based on
the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the …

Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of
the most common dairy products associated with histamine levels which vary depending on …

The accurate determination of histamine in fish is imperative for food safety, given the toxic
nature of this biogenic amine. This study presents an innovative colorimetric aptasensor for …

Biogenic amines (BAs) are a group of molecules naturally present in foods that contain
amino acids, peptides, and proteins as well as in biological systems. In foods, their …

Histamine is the prime culprit of toxicity resulting from seafood consumption, whereas
conventional detection methods are not convenient to meet the needs of rapid histamine …

Highlights•The species taxonomy of undefined Gouda starter cultures has changed over the
years.•The phenotypical properties of lactococci are strain-rather than species …