Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Experimental studies for controlling histamine produced by some bacteria in tuna fish using some essential oils

Trials for controlling of biogenic amines in fish products

Assessment of Histamine Residues in Smoked and Salted fish

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS

Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

Determination of histamine level in frozen fish in relation to bacterial contamination

Synergic Effect of Natural Herbal Spices on The Quality of Refrigerated Beef Kofta

Demonstration of histamine in Nile fish