Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference51 articles.
1. Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386;Carafa;Frontiers in Microbiology,2019
2. Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese;Christensen;Bulletin International Dairy Federation,1991
3. Production of gamma-aminobutyric acid from lactic acid bacteria: A systematic review;Cui;International Journal of Molecular Sciences,2020
4. Technological characterization of the natural lactic acid bacteria of artisanal Turkish white pickled cheese;Dagdemir;International Journal of Dairy Technology,2008
5. Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim;Das;LWT-Food Science and Techonolgy,2015
Cited by 7 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. Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese;International Dairy Journal;2024-02
2. An optimization approach on the determination of volatile composition, bioactive compounds and sensory properties of Lben: Effect of fermentation conditions, starter system and substrate composition;Journal of Food Composition and Analysis;2024-01
3. Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage;Food Bioscience;2023-12
4. Insights into the cellular, molecular, and epigenetic targets of gamma-aminobutyric acid against diabetes: a comprehensive review on its mechanisms;Critical Reviews in Food Science and Nutrition;2023-09-11
5. Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS);Food Research International;2023-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3