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OpenAlex topic

Polyamine Metabolism and Applications

This page lists works and academicians tagged with an OpenAlex topic. It is not a YÖKSİS primary or secondary field.

OpenAlex 1,779 works 36 author topics

Works

1,779 works

  1. A review Current analytical methods for the determination of biogenic amines in foods 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.1%

    No abstract yet.

  2. Loss of the Tuberous Sclerosis Complex Tumor Suppressors Triggers the Unfolded Protein Response to Regulate Insulin Signaling and Apoptosis 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.5%

    No abstract yet.

  3. The effects of modified atmosphere packaging and vacuum packaging onchemical sensory and microbiological changes of sardines Sardinapilchardus 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.4%

    No abstract yet.

  4. The effects of modified atmosphere packaging and vacuum packaging onchemical sensory and microbiological changes of sardines Sardinapilchardus 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.9%

    No abstract yet.

  5. The effects of modified atmosphere packaging and vacuum packaging on chemical sensory and microbiological changes of sardines Sardina pilchardus 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.9%

    No abstract yet.

  6. Technological Factors Affecting Biogenic Amine Content in Foods A Review 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 99.0%

    Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine…

  7. Postbiotics Produced by Lactic Acid Bacteria: The Next Frontier in Food Safety 2020
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.9%

    There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recogniz…

  8. An overview of fermentation in the food industry - looking back from a new perspective 2023
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.9%

    Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoh…

  9. An overview of fermentation in the food industry - looking back from a new perspective 2023
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.9%

    Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoh…

  10. A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics 2013
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.4%

    No abstract yet.

  11. A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics 2013
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.4%

    No abstract yet.

  12. A review of the liquid chromatographic methods for the determination of biogenic amines in foods 2013
    YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.9%

    No abstract yet.

Academicians

36 academicians