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doi: 10.1016/j.mito.2013.01.008 15

: Currently many commercially available forms of cheese, salami, soy sauces, and other food substances have greatly reduced levels of tyramine compared to the past due to a widespread adoption of non-decarboxylating starter cultures for commercial fermentation that produce greatly reduced levels of tyramine

Epstein H (2009) Cosmeceuticals and polyphenols

Nat Commun 11:88 Movement Disorder Society Task Force on Rating Scales for Parkinson's Disease (2003) The Unified Parkinson's Disease Rating Scale (UPDRS): status and recommendations

GSNO was used solely as a nitrosylating agent to generate S-nitrosylated TTR, as previously shown [64], and excess reagent was removed prior to analysis