1. Gong, X., Qi, N., Wang, X., Lin, L., & Li, J. (2014). Ultra-performance convergence chromatography (UPC(2)) method for the analysis of biogenic amines in fermented foods. Food Chem, 162, 172-175.
2. Lu, S., Xu, X., Zhou, G., Zhu, Z., Meng, Y., & Sun, Y. (2010). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21(4), 444-449.
3. Onal, A., Tekkeli, S. E., & Onal, C. (2013). A review of the liquid chromatographic methods for the determination of biogenic amines in foods. Food Chem, 138(1), 509-515.
4. Bai, X., Byun, B. Y., & Mah, J. H. (2013). Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chem, 141(2), 1026-1031.
5. Nie, X., Zhang, Q., & Lin, S. (2014). Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae. Food Chem, 153, 432-436.
6. Loizzo, M. R., Menichini, F., Picci, N., Puoci, F., Spizzirri, U. G., & Restuccia, D. (2013). Technological aspects and analytical determination of biogenic amines in cheese. Trends in Food Science & Technology, 30(1), 38-55.
7. Landeta, G., Curiel, J. A., Carrascosa, A. V., Munoz, R., & de las Rivas, B. (2013). Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages. Meat Sci, 95(2), 272-280.
8. Geske, G. D., Mattmann, M. E., & Blackwell, H. E. (2008). Evaluation of a focused library of N-aryl L-homoserine lactones reveals a new set of potent quorum sensing modulators. Bioorg Med Chem Lett, 18(22), 5978-5981.
9. Estephane, J., Dauvergne, J., Soulere, L., Reverchon, S., Queneau, Y., & Doutheau, A. (2008). N-Acyl-3-amino-5H-furanone derivatives as new inhibitors of LuxR-dependent quorum sensing: Synthesis, biological evaluation and binding mode study. Bioorg Med Chem Lett, 18(15), 4321-4324.
10. Gobbetti, M., De Angelis, M., Di Cagno, R., Minervini, F., & Limitone, A. (2007). Cell-cell communication in food related bacteria. Int J Food Microbiol, 120(1-2), 34-45.
11. Fuqua, C., Parsek, M.R.,Greenberg, E.P., (2001): Regulationn of gene expression by cell to cell communication: acyl-homoserine lactone quorum sensing. Annual Review of Genetics, (35), 439-468.
12.Munoz-Atienza, E., Landeta, G., de las Rivas, B., Gomez-Sala, B., Munoz, R., Hernandez, P. E., Cintas, L. M., & Herranz, C. (2011). Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products. Int J Food Microbiol, 146(2), 212-216.
13.Chu, W., Vattem, D. A., Maitin, V., Barnes, M. B., & McLean, R. J. C. (2011). Bioassays of quorum sensing compounds using Agrobacterium tumefaciens and Chromobacterium violaceum. In Quorum Sensing (pp. 3-19): Springer.
14.Rajesh, P. S., & Rai, V. R. (2014). Molecular identification of aiiA homologous gene from endophytic Enterobacter species and in silico analysis of putative tertiary structure of AHL-lactonase. Biochem Biophys Res Commun, 443(1), 290-295.
15.Palai, T., Singh, A. K., & Bhattacharya, P. K. (2014). Enzyme, β-galactosidase immobilized on membrane surface for galacto-oligosaccharides formation from lactose: Kinetic study with feed flow under recirculation loop. Biochemical Engineering Journal, 88, 68-76.
16.Ravn, L., Christensen, A. B., Molin, S., Givskov, M., Gram, L. (2003). Influence of food preservation parameters and associated microbiota on production rate, profile and stablility of acylated homoserine lactones from food-derived Enterobacteriaceae. Int J Food Microbiol, 84,145-156.
17.P.S. Rajesh, V. Ravishankar Rai. (2015). Use of aiiA gene amplification for AHL-lactonase production from endophytic bacterium Enterobacter species. International Journal of Biological Macromolecules. 72(2), 1013-1019.
18. Gopal G. Raol, Vimal S. Prajapati, B.V. Raol. (2014). Formulation of low-cost, lactose-free production medium by response surface methodology for the production ofβ-galactosidase using halotolerant Aspergillus tubengensis GR-1. Agric. Biotechnol. (2014), http://dx.doi.org/10.1016/j.bcab.2014.02.007.
19.Priyanka Singh, Shailendra Singh Shera, Jaba Banik, Rathindra Mohan Banik. (2013). Optimization of cultural conditions using response surface methodology versus artificial neural network and modeling ofL-glutaminase production by Bacillus cereus MTCC1305. Bioresource Technology, 137(1), 261-269.
20.Song, X.-N., Cheng, Y.-Y., Li, W.-W., Li, B.-B., Sheng, G.-P., Fang, C.-Y., Wang, Y.-K., Li, X.-Y., & Yu, H.-Q. (2014). Quorum quenching is responsible for the underestimated quorum sensing effects in biological wastewater treatment reactors. Bioresour Technol.
21. Tasić, T., Ikonić, P., Mandić, A., Jokanović, M., Tomović, V., Savatić, S., & Petrović, L. (2012). Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice. Food Control, 23(1), 107-112.
22. Suzzi, G. (2003). Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol, 88(1), 41-54.
23.L.C. Roseiro, A. Gomes, H. Gonçalves, M. Sol, R. Cercas, C. Santos. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage ‘‘ChouriçoGrosso de Estremoz e Borba PGI”. Meat Science,84,172-179.
24. Tosukhowong, A., Visessanguan, W., Pumpuang, L., Tepkasikul, P., Panya, A., & Valyasevi, R. (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chem, 129(3), 846-853.
25. Serkan Koral, Bekir Tufan, Andrej Ščavničar, Drago Kočar, Matevž Pompe, Sevim Köse.(2013). Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control,32, 597-606.
26. Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., &Vidal-Carou, M.C.(2000). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International journal of Food Microbiology, 66, 185-189.
27. Kai, K., Kasamatsu, K., & Hayashi, H. (2012). (Z)-N-(4-Decenoyl) homoserine lactone, a new quorum-sensing molecule, produced by endobacteria associated with Mortierella alpina A-178. Tetrahedron Letters, 53(40), 5441-5444.
28.Latorre-Moratalla, M. L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M. J., Elias, M., Drosinos, E. H., & Vidal-Carou, M. C. (2010). Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT - Food Science and Technology, 43(1), 20-25.