[1] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[2] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[3] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[4] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[5] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[6] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[7] |
LI Wen, WANG Tao, DONG Yuwei, LI Tongxiang.
Probiotic Characteristics of Lactobacillus plantarum UL-4, Able to Produce γ-Aminobutyric Acid at High Yield in Chickpea Milk
[J]. FOOD SCIENCE, 2019, 40(24): 173-178.
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[8] |
JIANG Guochuan, YAN Xiaohui, TAN Chuanxin, SUN Hongrui, ZHANG Jialin, LIU Xuejun, WANG Liyan.
Effect of γ-Aminobutyric Acid on Storage Quality of Eggs
[J]. FOOD SCIENCE, 2019, 40(15): 249-254.
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[9] |
WANG Xue, HOU Zhanqun, YUAN Peng, LIU Jia, DUAN Shenglin, SUN Aidong.
Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(12): 46-54.
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[10] |
WANG Jiayi, PAN Shuxuan, XIA Chen, DENG Haiyun, Lü Xiaohua, CHEN Jian.
Nutritional Composition, Gamma-Aminobutyric Acid Content and Anti-fatigue Activity of Germinated Brown Rice Bran
[J]. FOOD SCIENCE, 2019, 40(1): 177-182.
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[11] |
CHEN Si, WANG Li, XIA Mingxing, WU Dongzhi, LIAO Yunxia, WANG Kaituo, ZHENG Yonghua.
Effect of β-Aminobutyric Acid Treatment on Redox Status and Induction of Disease Resistance in Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2019, 40(1): 209-215.
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[12] |
ZHANG Bo, JI Changying, JIANG Sijie, XU Weiyue, TIAN Guangzhao, GU Baoxing.
Optimization of Heat Pump Drying Process for Long Cowpea
[J]. FOOD SCIENCE, 2018, 39(6): 258-263.
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[13] |
CHEN Chunxu, WANG Liqin, GUO Yuanxin, DING Zhigang, YANG Jianting, XIA Dingsheng.
Effect of Salt Stress on γ-Aminobutyric Acid Accumulation and Protein Composition in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(5): 87-92.
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[14] |
TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing.
Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea
[J]. FOOD SCIENCE, 2018, 39(24): 256-260.
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[15] |
CHEN Qi, ZHANG Yamin, ZHAO Ying, MEI Lin, FU Ruiyan.
Effect of Overexpression of Glutamic Acid Decarboxylase (CsGAD) Gene from Camellia sinensis on Stress Tolerance in Lactococcus lactis
[J]. FOOD SCIENCE, 2018, 39(20): 132-139.
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