Keyphrases
Histamine
100%
Histidine Decarboxylase
48%
Anchovy
43%
Salted Anchovies
36%
Engraulis Encrasicolus
36%
Tyramine
33%
Ripening Process
27%
Enzymatic Method
26%
Dry Fermented Sausage
26%
Decarboxylase Activity
25%
Putrescine
24%
Cadaverine
24%
Proteinase Activity
20%
Enterobacteria
18%
Tyrosine Decarboxylase
16%
Freshwater Fish
16%
Histamine Level
15%
Storage Temperature
14%
Producing Microorganisms
14%
Vibrio
14%
Producing Strain
14%
Agar Media
12%
Microassay
12%
Fuet
12%
Beef Liver
12%
Lactobacillus Brevis
12%
Malignant Pheochromocytoma
12%
Tuna
12%
Sardina pilchardus
12%
Microbial Characteristics
12%
Muscle Protein
12%
Sardine
12%
Spoilage
12%
Fish Quality
12%
Bacterial Groups
12%
Sausage
12%
Physicochemical Characteristics
12%
Thunnus Thynnus
12%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
12%
Trinitrobenzene Sulfonic Acid
12%
Scombroid
12%
Retail Market
12%
Histamine-forming Bacteria
12%
Barcelona
12%
Protein Hydrolysis
12%
Reliable Indicator
12%
Fish Species
12%
Hydrolytic Activity
12%
Water Activity
12%
Sensory Quality
12%
Food Science
Histidine
76%
Putrescine
24%
Tyrosine
19%
Vibrio
18%
Storage Temperature
18%
Enterococcus
18%
Shelf Life
18%
Pseudomonad
13%
Agar
12%
Raw Fish
12%
Sensory Quality
12%
High Performance Liquid Chromatography
12%
Water Activity
12%
Microbial Characteristics
12%
Protein Hydrolysis
12%
Mackerel
12%
Lactobacillus brevis
12%
Raw Sausage
12%
Spoilage
12%
Muscle Protein
12%
Lactic Acid Bacteria
10%
Bacterial Growth
10%
Coliform Bacterium
8%
Bacterial Count
7%
Leucine
6%
Serratia marcescens
6%