Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses-Reference-Cited by-同舟云学术

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

Published:2022-05 Issue: Volume:128 Page:105285
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ayag Neslihan,Dagdemir Elif,Hayaloglu Ali Adnan

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 11 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. Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics;International Dairy Journal;2024-08

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

3. 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

4. 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

5. Utilizing Mold Fermentation to Improve the Texture and Flavor of Soy-Nut Cheese Analogs;2024