Biogenic amine - Globe Thesis

Keyword [Biogenic amine] Result: 1 - 20 \| Page: 1 of 4
1.	Methods For Determination Of Genetic Amines In Food And Amine-Producing Bacteria And Its Application
2.	Metabolomics Analysis And Safety Evaluation Of Biogenic Amines Pathway Of Lactic Acid Bacteria Based On
3.	Study On Influencing Factors Of Biogenic Amines In Cheese
4.	Identification Of Biogenic Amines Produced By Lactic Acid Bacteria And Detection Biogenic Amines In Food
5.	Optimization Of Technological Practices On The Reduction Of Biogenic Amine And Fusel Oils In Mulberry Wines
6.	The Detection And Control Of Biogenic Amines In Fermented Food
7.	Study On Application Of Capillary Electrophoresis-Laser Introduced Fluorescence In The Analysis Of Complex Samples
8.	Studies On Changes Of Biogenic Amines During The Storage And Mechanism Of Histamine Formation In Seafood
9.	Detection Of Genes Related To Biogenic Amines And Ethyl Carbamate In Oenococcus Oeni And Study Of Influencing Factors On Ethyl Carbamate Production
10.	Study Of Molecularly Imprinted Electrochemical Sensor For Biogenic Amine Detection Based On Conducting Polymers
11.	Investigation On Biogenic Amine Production Of Enterobacter Aerogenes And Enterobacter Cloacae
12.	Study On Biogenic Amines Contents And The Effect Of Hametz In Xinjiang Smoked Horsemeat Sausages
13.	Correlation Of Spoilage Organisms And Biogenic Amines In Chilled Beef With MAP
14.	The Application Of Multi-hydroxyl Buffer Additives For COC Chip Electrophoresis
15.	Biogenic Amines, Acetaldehyde And Mineral Element Detection Method Research In Wine
16.	Study On The Biogenic Amine Content Of China Traditional Fermented Douchi And Formation Mechanism Research Of Histamine
17.	Reserch On N-Nitrosamines And Biogenic Amine Formation In DRY-Cured Perch Affected By Adding Ferulic Acid And Salting With NACI Replaced By KCL
18.	Study On Characteristics Of Low-yielding Ethyl Carbamate And Biogenic Amines Microbes In Wine
19.	Effect Of Exogenous Amino Acids On The Fermentation In Chinese Rice Wine
20.	The Analysis Of Microbial Community Diversity In Dried-salted Fish During Process And The Control Technology Of Biogenic Amine-forming Bacteria
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