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Current Trends in Detection of Histamine in Food and Beverages

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915128" target="_blank" >RIV/62156489:43210/19:43915128 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216305:26620/19:PU131534

  • Result on the web

    <a href="http://dx.doi.org/10.1021/acs.jafc.8b05515" target="_blank" >http://dx.doi.org/10.1021/acs.jafc.8b05515</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1021/acs.jafc.8b05515" target="_blank" >10.1021/acs.jafc.8b05515</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Current Trends in Detection of Histamine in Food and Beverages

  • Original language description

    Histamine is a heterocyclic amine formed by decarboxylation of the amino acid l-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Agricultural and Food Chemistry

  • ISSN

    0021-8561

  • e-ISSN

  • Volume of the periodical

    67

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    11

  • Pages from-to

    773-783

  • UT code for WoS article

    000457067100001

  • EID of the result in the Scopus database

    2-s2.0-85060027523