Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making-Reference-Cited by-同舟云学术

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Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Published:2021-11 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Verni Michela¹^ORCID,Vekka Anna²,Immonen Mikko²,Katina Kati²,Rizzello Carlo Giuseppe³,Coda Rossana²⁴

Affiliation:

1. Department of Soil, Plant and Food Science University of Bari “Aldo Moro” Bari Italy

2. Department of Food and Nutrition Sciences University of Helsinki Helsinki Finland

3. Department of Environmental Biology “Sapienza” University of Rome Rome Italy

4. Faculty of Agriculture and Forestry Helsinki Institute of Sustainability ScienceUniversity of Helsinki Helsinki Finland

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15332

Reference50 articles.

1. A Pepsin Pancreatin Digest Index of Protein Quality Evaluation

2. Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

3. Rheological properties of wheat flour dough and pan bread with wheat bran

4. Neurotransmitters as food supplements: the effects of GABA on brain and behavior

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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. Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain;Food and Bioproducts Processing;2024-12

2. Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects;Foods;2024-08-01

3. Plant-derived food waste management, valorization, and recycling through sourdough fermentation;Trends in Food Science & Technology;2024-08

4. Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality;Journal of Cereal Science;2024-01

5. The role of cuteness on consumer attachment to artificial intelligence agents;Journal of Research in Interactive Marketing;2023-07-29

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