Citations (29)
Keep up to date with the latest research on this topic with citation updates for this article.
Articles from other publishers (29)
Aonan Xia, Yu Yang, Min Guo, Yuan-Kun Lee, Bo Yang, Xiaoming Liu, Jianxin Zhao, Hao Zhang & Wei Chen. (2023) Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics. Food Bioscience 56, pages 103159.
Crossref
Crossref
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2023) FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future. Trends in Food Science & Technology 136, pages 24-47.
Crossref
Crossref
Sangkaran Pannerchelvan, Leonardo Rios-Solis, Fadzlie Wong Faizal Wong, Uswatun Hasanah Zaidan, Helmi Wasoh, Mohd Shamzi Mohamed, Joo Shun Tan, Rosfarizan Mohamad & Murni Halim. (2023)
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis
via
lactic acid bacteria (LAB) fermentation
. Food & Function 14:9, pages 3929-3948.
Crossref
Crossref
Gabriel Albagli, Priscilla V. Finotelli, Tatiana Felix Ferreira & Priscilla F. F. Amaral. (2023) Toward Sourdough Microbiome Data: A Review of Science and Patents. Foods 12:2, pages 420.
Crossref
Crossref
Spiros Paramithiotis & Chrysanthi Pateraki. 2023. Lactic Acid Bacteria as Cell Factories. Lactic Acid Bacteria as Cell Factories
121
152
.
Mahboobeh Rezaei, Younes ghasemi, Anousheh Sharifan & Hossein Bakhoda. (2022) Producing and analyzing gamma-aminobutyric acid containing probiotic black grape juice using Lactobacillus plantarum plantarum IBRC(10817) and Lactobacillus brevis IBRC(10818). Measurement: Food 8, pages 100056.
Crossref
Crossref
Ernestas Mockus, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas & Elena Bartkiene. (2022) The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation 8:10, pages 563.
Crossref
Crossref
Katherine J. Li, Kathryn J. Burton-Pimentel, Guy Vergères, Edith J. M. Feskens & Elske M. Brouwer-Brolsma. (2022) Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives. Frontiers in Nutrition 9.
Crossref
Crossref
Maja Šikić-Pogačar, Dušanka Mičetić Turk & Sabina Fijan. (2022) Knowledge of fermentation and health benefits among general population in North-eastern Slovenia. BMC Public Health 22:1.
Crossref
Crossref
Iñaki Diez-Ozaeta & Oihana Juaristi Astiazaran. (2022) Fermented foods: An update on evidence-based health benefits and future perspectives. Food Research International 156, pages 111133.
Crossref
Crossref
Pushpendra Sharma, Neera Singh, Surender Singh, Sunil Kumar Khare, Pawan Kumar Singh Nain & Lata Nain. (2021) Potent γ-amino butyric acid producing psychobiotic Lactococcus lactis LP-68 from non-rhizospheric soil of Syzygium cumini (Black plum). Archives of Microbiology 204:1.
Crossref
Crossref
Chong Shin Yee, Mohamad Nor Azzimi Sohedein, Ooi Poh Suan, Alan Wong Weng Loen, Muhamad Hafiz Abd Rahim, Sassi Soumaya, Zul Ilham & Wan Abd Al Qadr Imad Wan-Mohtar. (2021) The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation. Future Foods 4, pages 100055.
Crossref
Crossref
Alejandra Hurtado-Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla-Hernández, Luis Eduardo Garcia-Amezquita & Tomás García-Cayuela. (2021) Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications. Foods 10:10, pages 2275.
Crossref
Crossref
Changjiang Lyu, Lili Yao, Qi Zhu, Jiaqi Mei, Yucheng Cao, Sheng Hu, Weirui Zhao, Jun Huang, Lehe Mei, Shanjing Yao & Guocheng Du. (2021) Reconstruction of the glutamate decarboxylase system in Lactococcus lactis for biosynthesis of food-grade γ-aminobutyric acid. Applied Microbiology and Biotechnology 105:10, pages 4127-4140.
Crossref
Crossref
Priti Jain & Mangesh S. Ghodke. 2021. Bioactive Natural Products for Pharmaceutical Applications. Bioactive Natural Products for Pharmaceutical Applications
819
843
.
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar)Carmen Rodica Pop, Vlad Mureşan & Sevastiţa Muste. (2020) Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods 9:6, pages 822.
Crossref
Crossref
Chang-Jiang Lyu, Jia-Yan Fei, Jiang-Ping Yan, Qi-Chun Xu, Jia-Qi Mei, Hui-Ying Yue, Lu-Lu Chen, Le-He Mei, Jun Huang & Shan-Jing Yao. (2020) Improvement of γ-aminobutyrate biosynthesis by genetically engineered Lactococcus lactis. Biochemical Engineering Journal 157, pages 107525.
Crossref
Crossref
Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini & Lisa Granchi. (2019) Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour. Foods 8:6, pages 218.
Crossref
Crossref
Germaine Audrey Ngouambe Tchouatcheu, Alexandre Mboene Noah, Reinhard Lieberei & Nicolas Niemenak. (2019) Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles. Journal of Food Science and Technology 56:5, pages 2621-2627.
Crossref
Crossref
Sook-Young Kim, Ki Ju Kim, Hyun-Chae Chung & Gi Dong Han. (2019) Use of Rice Bran for Preparation of GABA (γ-aminobutyric acid)-rich Sourdough. Food Science and Technology Research 25:3, pages 399-404.
Crossref
Crossref
Jian-Yong Chua, Matthew Kok Ping Koh & Shao-Quan Liu. 2019. Sprouted Grains. Sprouted Grains
25
54
.
Vibhuti Batra, Hitashi Lomash & Abhijit Ganguli. (2018) Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety. Food Quality and Safety 2:2, pages 83-87.
Crossref
Crossref
ERKAN YALÇIN, Seda Karasu Yalçın & Ezgi Karademir. (2018) TAHIL VE BAKLİYAT ESASLI GIDALARDA FERMANTASYON İŞLEMİNİN BESİNSEL ÖZELLİKLER VE BİYOAKTİF BİLEŞENLER ÜZERİNE ETKİSİ. GIDA / THE JOURNAL OF FOOD 43:1, pages 163-173.
Crossref
Crossref
Jieren Liao, Xiayuan Wu, Zhiqiang Xing, Qinghui Li, Yu Duan, Wanping Fang & Xujun Zhu. (2017)
γ-Aminobutyric Acid (GABA) Accumulation in Tea (
Camellia sinensis
L.) through the GABA Shunt and Polyamine Degradation Pathways under Anoxia
. Journal of Agricultural and Food Chemistry 65:14, pages 3013-3018.
Crossref
Crossref
J. Quílez & M. Diana. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention
85
103
.
Mehmet Hayta & Büşra Polat. 2014. Nutraceutical and Functional Food Processing Technology. Nutraceutical and Functional Food Processing Technology
211
234
.
Marina Diana, Joan Quílez & Magdalena Rafecas. (2014) Gamma-aminobutyric acid as a bioactive compound in foods: a review. Journal of Functional Foods 10, pages 407-420.
Crossref
Crossref
Seema Bhanwar, Arashdeep Singh & Abhijit Ganguli. (2013) Effective conversion of industrial starch waste to L-Lactic acid by Lactococcus lactis in a dialysis sac bioreactor. Annals of Microbiology 64:3, pages 1447-1452.
Crossref
Crossref
mahboobe rezaei, younes ghasemi, anousheh sharifan & hossein bakhoda. (2022) Production and Evaluation of Probiotic Black Grape Juice Containing Gamma-Aminobutyric Acid by Lactobacillus Plantarum Plantarum Ibrc(10817) and Lactobacillus Brevis Ibrc(10818). SSRN Electronic Journal.
Crossref
Crossref