References
- Aliakbarlu J., Alizadeh M., Razavi-Rohani S.M., Vahabzade Z., Saei S.S., Agh N.: Effects of processing factors on biogenic amines production in Iranian white Brine cheese. Res J Biol Sci 2009, 4, 23–28.
- Andiç S., Tunçtürk Y., Javidipour I., Gençelep H.: Effects of different herbs on biogenic amine contents and some characteristics of Herby cheese. GIDA 2015, 40, 1–8.
- Bodmer S., Imark C., Kneubuhl M.: Biogenic amines in foods. Histamine and food processing. Inflamm Res 1999, 48, 296–300.
- Budak G.N.F., Karahan A.G., Çakmakçı M.L.: Factors affecting histamine and tyramine formation in Turkish White Cheese. Hacettepe J Biol Chem 2008, 36, 197–206.
- Calzada J., del Olmo A., Picón A., Gaya P., Nuñez M.: Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments. Appl Environ Microbiol 2013, 79, 1277–1283.
- Calzada J., del Olmo A., Picón A., Nuñez M.: Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013, 96, 4816–4829.
- Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official J, L 338, 12.
- Doeglas H.M.G., Huisman J., Nater J.P.: Histamine intoxication after cheese. Lancet 1967, 2, 1361–1362.
- Durlu-Özkaya F., Ayhal K., Özkan G.: Biogenic amines determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft 2000, 55, 27–28.
- Ekici K., Coskun H., Sienkiewicz T.: Histamine formation and its control in cheese: A review. J Food Technol 2005, 3, 60–63.
- El-Kosi O.H.R., Abdel-Hakiem E.H., Ayesh A.M., Mohamed J.I.I.: Effect of different storage temperatures and periods on biogenic amine formation in Ras cheese. Suez Canal Vet Med J 2009, 1, 207–219.
- El-Zahar K.M.: Biogenic amines and microbiological profile of Egyptian cheeses. Univ J Food Nutr Sci 2014, 2, 18–26.
- El-Zahar K.M., El-Zaher A.M.A., Ramadan M.F.: Levels of biogenic amines in cheeses and their impact on biochemical and histological parameters in rats. J Korean Soc Appl Biol Chem 2014, 57, 73–81.
- Emborg J., Dalgaard P., Ahrens P.: Morganella psychrotolerans sp. nov., a histamine-producing bacterium isolated from various seafoods. Int J System Evolut Microbiol 2006, 56, 2473–2479.
- Ercan S.S., Bozkurt H., Soysal C.: Significance of biogenic amines in foods and their reduction methods. J Food Sci Eng 2013, 3, 395–410.
- Karovičová J., Kohajdová Z.: Biogenic amines in food. Chem Papers 2005, 59, 70–79.
- Kim S.H., Gigry B., Barros B., Price R.G.: Histamine and biogenic amines production by M. morganii isolated form temperature abused albacore. J Food Prot 2000, 63, 244–251.
- Komprda T., Smělá D., Novická K., Kalhotka L., Šustová K., Pechová P.: Content and distribution of biogenic amines in Dutch-type hard cheese. Food Chem 2007, 102, 129–137.
- Kung H.F., Tsai Y.H., Hwang C.C., Lee Y.H., Hwang J.H., Wei C.I., Hwang D.F.: Hygienic quality and incidence of histamine-forming Lactobacillus species in natural and processed cheese in Taiwan. J Food Drug Anal 2005, 13, 51–56.
- Macku I., Lazarkova Z., Buoka F., Hrabi J.: Biogenic amine content in mould cheese during storage. Ecol Chem Eng A 2009, 12, 1592–1597.
- Madejska A., Michalski M., Osek J.: Biogenic amines in rennet ripening cheeses as a health risk to consumers. Med Weter 2017, 73, 214–219.
- Marijan A., Džaja P., Bogdanović T., Škoko I., Cvetnić Ž., Dobranić V., Zdolec N., Šatrović E., Deverin K.: Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese. Mljekarstvo 2014, 64, 159–169.
- Novella-Rodríguez S., Veciana-Nogués M.T., Izquierdo-Pulido M., Vidal-Carou M.C.: Distribution of biogenic amines and polyamines in cheese. J Food Sci 2003, 68, 750–755.
- O’Brien N.M., O’Connor T.P., Callaghan J.O., Dobson A.D.W.: Toxins in cheese. In: Cheese Chemistry, Physics and Microbiology, Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (eds), London 2004, pp. 561–571.
- Paleologos E.K., Savvaidis I.N., Kontominas M.G.: Biogenic amines formation and its relations to microbiological and sensory attributes in ice-stored whole, gutted, and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol 2004, 21, 549–557.
- Pawul M., Michalski M., Osek J.: Histamine - occurrence, detection, and health risk to consumers. Med Weter 2013, 69, 466–470.
- Pinho O., Ferreira I.M.P.L.V.O., Mendes E., Oliveira B.M., Ferreira M.: Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheese. Food Chem 2001, 75, 287–291.
- Rak L.: Biogenic amines in dairy products. Med Weter 2005, 61, 391–393.
- Rauscher-Gabernig E., Grossgut R., Bauer F., Paulsen P.: Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods. Food Control 2009, 20, 423–429.
- Roig-Sagués A.X., Molina A.P., Hernández-Herrero M.M.: Histamine and tyramine forming microorganisms in Spanish traditional cheeses. Eur Food Res Technol 2002, 215, 96–100.
- Schirone M., Tofalo R., Visciano P., Corsetti A., Suzzi G.: Biogenic amines in Italian Pecorino cheese. Front Microbiol 2012, 3, 1–9.
- Standarová E., Vorlová L., Kordiovská P., Janštová B., Dračková M., Borkovcová I.: Biogenic amine production in Olomouc curd cheese (Olomoucké tvarůžky) at various storage conditions. Acta Vet Brno 2010, 79, 147–156.