{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T18:51:10Z","timestamp":1776192670779,"version":"3.50.1"},"reference-count":9,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2001,11,1]],"date-time":"2001-11-01T00:00:00Z","timestamp":1004572800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2001,11]]},"DOI":"10.1016\/s0308-8146(01)00109-1","type":"journal-article","created":{"date-parts":[[2002,7,25]],"date-time":"2002-07-25T08:16:31Z","timestamp":1027584991000},"page":"287-291","source":"Crossref","is-referenced-by-count":85,"title":["Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeit\u00e3o cheese"],"prefix":"10.1016","volume":"75","author":[{"given":"Ol\u0131\u0301via","family":"Pinho","sequence":"first","affiliation":[]},{"given":"Isabel M.P.L.V.O","family":"Ferreira","sequence":"additional","affiliation":[]},{"given":"Eul\u00e1lia","family":"Mendes","sequence":"additional","affiliation":[]},{"given":"Bruno M","family":"Oliveira","sequence":"additional","affiliation":[]},{"given":"Margarida","family":"Ferreira","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/S0308-8146(01)00109-1_BIB1","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1111\/j.1365-2621.1992.tb05493.x","article-title":"Microbial and chemical analysis of chihuahua cheese and relationship to histamine and tyramine","volume":"57","author":"Diaz-Cinco","year":"1992","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB3","doi-asserted-by":"crossref","first-page":"2375","DOI":"10.1021\/ac00125a006","article-title":"Liquid chromatographic determination of amino acids after gas-phase hydrolysis and derivatization with (dimethylamino)azobenzenesulfonyl chloride","volume":"58","author":"Knecht","year":"1986","journal-title":"Analytical Chemistry"},{"issue":"715","key":"10.1016\/S0308-8146(01)00109-1_BIB4","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/0021-9673(95)00578-B","article-title":"Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives","volume":"A","author":"Krause","year":"1995","journal-title":"Journal of Chromatography"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB2","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/S0168-1605(98)00118-4","article-title":"Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening","volume":"44","author":"Leuschner","year":"1998","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB5","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/0308-8146(85)90002-0","article-title":"Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening","volume":"16","author":"Polo","year":"1985","journal-title":"Food Chemistry"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB6","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1111\/j.1365-2621.1986.tb10841.x","article-title":"A rapid ion-pair HPLC procedure for the determination of tyramine in dairy products","volume":"51","author":"Reuvers","year":"1986","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB7","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/0168-1605(95)00032-1","article-title":"Biogenic amines: their importance in foods","volume":"29","author":"Santos","year":"1986","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/S0308-8146(01)00109-1_BIB8","doi-asserted-by":"crossref","first-page":"460","DOI":"10.4315\/0362-028X-54.6.460","article-title":"Biogenic amines in cheese and other fermented food. A review","volume":"54","author":"Stratton","year":"1991","journal-title":"Journal Food Protection"},{"issue":"4","key":"10.1016\/S0308-8146(01)00109-1_BIB9","first-page":"651","article-title":"Determination of biogenic amines in cheese","volume":"60","author":"Vale","year":"1997","journal-title":"Journal of AOAC International"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814601001091?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814601001091?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,4,30]],"date-time":"2019-04-30T16:58:18Z","timestamp":1556643498000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814601001091"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2001,11]]},"references-count":9,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2001,11]]}},"alternative-id":["S0308814601001091"],"URL":"https:\/\/doi.org\/10.1016\/s0308-8146(01)00109-1","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2001,11]]}}}