Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content-Reference-Cited by-同舟云学术

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

Published:2014-09 Issue:2 Volume:35 Page:94-100
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Diana Marina,Rafecas Magdalena,Arco Cristina,Quílez Joan

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. GABA in the endocrine pancreas: cellular localization and function in normal and diabetic rats;Adeghate;Tissue & Cell,2002

2. Synthesis of a Fluorescent Derivatizing Reagent, 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate, and Its Application for the Analysis of Hydrolysate Amino Acids via High-Performance Liquid Chromatography

3. Determination of free amino acids in cheese;Eren-Vapur;Mljekarstvo,2012

4. Comparison of plant and animal rennets in terms of microbiological, chemicals and proteolysis characteristics of ovine cheese;Freitas;Journal of Agriculture and Food chemistry,1996

5. How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixe cheese;Freitas;Journal of the Science of Food and Agriculture,1999

Cited by 63 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of technological/metabolic/environmental profiles associated with cheeses accumulating the neuroactive compound tryptamine;Food Chemistry;2024-12

2. Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added Ingredients;Foods;2024-07-23

3. Investigating alterations of nutritional constituents, antioxidant abilities, and physicochemicals in aging processes of ginseng sprouts;Heliyon;2024-07

4. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening;Food Research International;2024-06

5. Cheese Ripening: Impact on Cheese as a Functional Food;Food Science and Nutrition;2024-05-29