Affiliation:
1. Niigata Prefectural Sake Research Institute
2. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference38 articles.
1. Anuchita, M. and Nattawat, S. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem., 122, 782-788.
2. Awapara, J., Landua, R., and Seale, B. (1950). Free γ-aminobutylic acid in brain. J. Biol. Chem., 187, 35-39.
3. Azuma, K., Minami, Y., Ippoushi, K., and Terao, J. (2007). Lowering Effects of Onion Intake on Oxidative Stress Biomarkers in Streptozotocin-induced Diabetic Rats. J. Clin. Biochem. Nutr., 40, 131-140.
4. Cavagnini, F., Invitti, C., Pinto, M., Maraschini, C., Di Landro, A., Dubini, A., and Marelli, A. (1980). Effect of acute and repeated administration of gamma aminobutyric acid (GABA) on growth hormone and prolacsecretion in man. Acta Endocrinol (Copenh)., 93, 149-154.
5. Kalita, D., Holm, D. G., LaBarbera, D. V., Mark Petrash, J., and Jayanty, S. S. (2018). Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds. PLoS One, 13, e0191025 DOI: 10.1371/journal.pone.01910250191025.
Cited by
3 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