87
FLORES, H.E.; PROTACIO, C.M.; SIGNS, M.W. Primary and secondary metabolism of
polyamines in plants. Phytochemistry, v. 23, p. 329-393, 1989.
FUZIKAWA, C.S.; HARA, C.; GLÓRIA, M.B.A.; ROCHA, F.L. Monoamineoxidase inhibitors
and diet – update and practical recommendations for clinical use. Jornal Brasileiro de
Psiquiatria, v. 48, p. 453-460, 1999.
GARCIA-VILLAR, N.; HÉRNANDEZ-CASSOU, S.; SAURINA, J. Characterization of wines
through the biogenic amine contents using chromatographic techniques and chemometric
data analysis. Journal of Agricultural and Food Chemistry, v. 55, p. 7453-7461, 2007.
GARDE-CERDÁN, T.; ANCÍN-AZPILICUETA, C. Effect of SO
2
on the formation and evolution
of volatile compounds in wines. Food Control, v. 18, p. 1501–1506, 2007.
GENY, L.; BROQUEDIS, M.; MARTIN-TANGUY, J.; SOYER, J.P.; BOUARD, J. Effects of
potassium nutrition on polyamine content of various organs of fruiting cuttings of Vitis vinifera
L cv. Cabernet Sauvignon. American Journal of Enology and Viticulture, v. 48, p. 85-92,
1997a.
GENY, L.; BROQUEDIS, M.; MARTIN-TANGUY, J.; BOUARD, J. Free, conjugated, and wall-
bound polyamines in various organs of fruiting cuttings of Vitis vinifera L. cv. Cabernet
Sauvignon. American Journal of Enology and Viticulture, v. 48, p. 80-84, 1997b.
GLÓRIA, M.B.A.; WATSON, B.T.; SIMON-SARKADI, L.; DAESCHEL, M.A. A survey of biogenic
amines in Oregon Pinot Noir and Cabernet Sauvignon wines. American Journal of Enology
and Viticulture, v. 49, p. 279-282, 1998.
GLÓRIA M.B.A. Bioactive amines. In: Hui, Y.H. Handbook of Food Science, Technology and
Engineering. Melbourne: CRC Press, 2005, 38 p.
GLÓRIA, M.B.A.; VIEIRA, S.M. Technological and toxicological significance of bioactive
amines in grapes and wines. Food, v. 1, p. 258-270, 2007.
GOLDBERG, A.; CONFINO-COHEN, R. And wine maketh glad the heart of man: Is it so? –
Allergy to alcoholic drinks. Harefuah, v. 144, p. 739-741, 2005.
GONZÁLEZ-MARCO, A.; ANCÍN-AZPILICUETA, C. Amine concentration in wine stored in
bottles at different temperatures. Food Chemistry, v. 99, p. 680-685, 2006a.
GONZÁLEZ-MARCO A.; ANCÍN-AZPILICUETA C. Influence of lees contact on evolution of
amines in Chardonnay wine. Journal of Food Science, v. 71, p. C544-C548, 2006b.
GUERRA, C.C.; BARNABÉ, D. Vinho. In: VENTURINI FILHO, W.G. Tecnologia de bebidas:
matéria-prima, processamento, BPF/APPCC, legislação e mercado. 1 ed. São Paulo:
Edgard Blucher, 2005. p. 423 - 451.