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dc.contributor.authorOnal, Armagan
dc.contributor.authorTekkeli, Serife Evrim Kepekci
dc.contributor.authorOnal, Cem
dc.date.accessioned2019-10-05T12:41:58Z
dc.date.available2019-10-05T12:41:58Z
dc.date.issued2013-05-01
dc.identifier10.1080/08941939.2016.1232449
dc.identifier.urihttps://hdl.handle.net/20.500.12645/335
dc.description.abstractBiogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present. (C) 2012 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.subjectOnal A., Tekkeli S. E. K. , Onal C., -A review of the liquid chromatographic methods for the determination of biogenic amines in foods-, FOOD CHEMISTRY, cilt.138, ss.509-515, 2013
dc.titleA review of the liquid chromatographic methods for the determination of biogenic amines in foods
dc.typeArticle
local.avesis.response205
local.article.journalnameJournal of investigative surgery : the official journal of the Academy of Surgical Research
dc.identifier.wosWOS:000314193800073
dc.identifier.scopus84870329214
dc.identifier.doi10.1016/j.foodchem.2012.10.056
dc.identifier.pubmed23265518
local.publication.isinternational1


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