Dear Colleagues,

After a long period in which the main effort was to monitor the content of biogenic amines (BAs) in fermented foods, nowadays the scientific community is further considering the real impact on human beings, evaluating health implications, positive and negative effects driven by specific dietary patterns, and other strategies to both reduce people’s discomfort with foods and limit the incidence of hazardous contents in final products. This important change in pursuing research objectives must be complemented by general research on BAs and food patterns in order to encourage deputed authorities to update limits for diverse BAs in more food categories.

In foods, the occurrence of BAs can be correlated both to mechanism of BAs formation and degrading, and to transamination pathways; for this, not only it is fundamental to deepen our understanding of the microbiota, but likewise, many technological factors could have important influences.

Furthermore, taking into account the scientific evidence and risk assessment enables the establishment of more accurate guidelines for food producers and sellers, contributing to enhanced consumer protection.

Regular monitoring allows for the identification of foods with elevated levels of BAs, prompting necessary interventions such as product recalls or adjustments in production processes. Many substances (bioreceptors, chemoresponsive dyes, and fluorophores) could be potentially applicable in intelligent packaging systems using biogenic amines as target indicators of food quality and stability. In consideration of this, the development of affordable and faster analytical methods and new technologies for the rapid screening of BAs could be useful both to food production and to market retail.

Finally, we expect that the authors will be able to deepen the field by adding their knowledge and expertise via original research, projects, and support.

Prof. Dr. Maria Martuscelli
Prof. Dr. Dino Mastrocola
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• biogenic amines
• amino acid decarboxylase
• amino acid oxidase
• control methods
• rapid methods
• sensors
• food process
• intelligent packaging