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    Matilde García-Marino, Álvaro Trigueros, Teresa Escribano-Bailón, Influence of oenological practices on the formation of biogenic amines in quality red wines, Journal of Food Composition and Analysis, 2010, 23, 5, 455

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    Paulo Herbert, Maria J. Cabrita, Nuno Ratola, Olga Laureano, Arminda Alves, Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage, Journal of Food Engineering, 2005, 66, 3, 315

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    James P. Osborne, Charles G. Edwards, 2005,

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    P. Herbert, L. Santos, A. Alves, Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3-MPA/FMOC-CI Fluorescent Derivatives, Journal of Food Science, 2001, 66, 9
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    J. Kirschbaum, A. Meier, H. Brückner, Determination of biogenic amines in fermented beverages and vinegars by pre-column derivatization withpara-nitrobenzyloxycarbonyl chloride (PNZ-Cl) and reversed-phase LC, Chromatographia, 1999, 49, 3-4, 117

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    M.C. Vidal-Carou, R. Codony-Salcedo, A. Mariné-Font, Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity, Food Chemistry, 1990, 35, 3, 217

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    M.C. Vidal-Carou, M.J. Isla-Gavin, A. Marine-Font, R. Codony-Salcedo, Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar, Journal of Food Composition and Analysis, 1989, 2, 3, 210

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