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Italian Journal of Food Safety
Article . 2011 . Peer-reviewed
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Italian Journal of Food Safety
Article
License: CC BY NC
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Italian Journal of Food Safety
Article . 2011
Data sources: DOAJ
https://dx.doi.org/10.4081/ijf...
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HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

descriptionPublicationkeyboard_double_arrow_right Article 08 Jan 2011Publisher:PAGEPress PublicationsJournal:Italian Journal of Food Safety, volume 1, page 265 (eissn: 2239-7132, Copyright policy )
Authors: P. Mele; G. Pinna; B. Soro; B. Vodret; M.R. Mancuso;

doi: 10.4081/ijfs.2011.1s.265

HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

Abstract

The levels of histamine in Sardinian cheeses (Pecorino Sardo dolce, Pecorino Sardo maturo, Pecorino Romano, Fiore Sardo e Casizolu del Montiferru) were determined. The histamine values detected were lower respect to levels reported in the literature (500-1000 ppm).

Related Organizations
Keywords

NIT, TP368-456, histamine, Food processing and manufacture, cheese ELISA

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
gold