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Journal of Chromatography. A|July 17, 2003
Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beveragesM Carmen Vidal-Carou, Fedra Lahoz-Portolés, Sara Bover-Cid, et al.Journal of Food Protection|April 28, 2019
Tyramine Formation by Pediococcus spp. during Beer FermentationMaria Izquierdo-Pulido, Josep-Miquel Carceller-Rosa, Abel Mariné-Font, et al.Journal of Agricultural and Food Chemistry|October 27, 2005
Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchoviesSofía Pons-Sánchez-Cascado, M Carmen Vidal-Carou, Abel Mariné-Font, et al.Journal of Chromatography. A|July 25, 2006
Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatographyTommaso Lavizzari, Maria Teresa Veciana-Nogués, Sara Bover-Cid, et al.Journal of Food Protection|June 5, 2019
Biogenic Amine Changes Related to Lactic Acid Bacteria During BrewingMaria Izquierdo-Pulido, Judit Font-Fàbregas, Josep-Miquel Carceller-Rosa, et al.Journal of Food Protection|April 28, 2019
Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage ProductionTeresa Hernández-Jover, Maria Izquierdo-Pulido, M Teresa Veciana-Nogués, et al.Journal of Agricultural and Food Chemistry|October 16, 2007
Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigerationTommaso Lavizzari, Maria Teresa Veciana-Nogués, Oliver Weingart, et al.Pageof 1