[1] |
WU Fei, LI Zhao, ZHOU Qi, LIU Chunhua, PAN Mingzhe, YU Dianyu, YAO Kai.
Ultrasonic-Assisted Aqueous Enzymatic Extraction and Chemical Composition of Rice Germ Oil
[J]. FOOD SCIENCE, 2020, 41(24): 233-241.
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[2] |
ZENG Lin, LIU Bo, XU Xiaoyan, ZHANG Qing, YANG Ying, LU Qianwen, ZHAO Tingting, TANG Jie.
Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 87-91.
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[3] |
GUO Xiaomeng, ZHAO Fushi, YE Xiaohui, MA Tingjun,.
Response Surface Optimization of GABA Accumulation in Germinated Quinoa under Citric Acid Stress and Its ACE Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2017, 38(14): 221-226.
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[4] |
BAI Qingyun, XU Qian, LI Yuyu, LI Wen, YIN Yilin, ZHAO Li.
Optimization of Addition of Exogenous Additives for γ-Aminobutyric Acid Accumulation in Fermented Chicken Sausage
[J]. FOOD SCIENCE, 2017, 38(12): 211-216.
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[5] |
MEI Chan, FANG Yong, PEI Fei, YANG Wenjian, WANG Hongpan, HU Qiuhui.
Optimization by Orthogonal Array Design of Iron Biofortification of Germinated Brown Rice and Iron Speciation Analysis
[J]. FOOD SCIENCE, 2016, 37(6): 52-57.
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[6] |
ZHENG Hongyan1, ZHAO Weitong1, CHANG Yanxi2.
Optimization of Medium Components and Culture Conditions for Enhanced Yield of γ-Aminobutyric Acid by Candida sp. Y6 by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(9): 130-135.
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[7] |
CHEN Jia, YANG Shiying, KE Chongrong, HUANG Jianzhong*.
Optimization of Conditions for the Production of γ-Aminobutyric Acid by Lactococcus lactis
[J]. FOOD SCIENCE, 2015, 36(7): 148-152.
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[8] |
GENG Chengxin, YANG Runqiang, GU Zhenxin*.
Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
[J]. FOOD SCIENCE, 2015, 36(6): 35-39.
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[9] |
HE Rong, LI Qian, LIU Junfei, YUAN Jian, JU Xingrong.
Selenium Enrichment, Microwave Drying and Extrusion Puffing of Germinated Brown Rice
[J]. FOOD SCIENCE, 2015, 36(6): 82-85.
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[10] |
ZHU Guangyue, YANG Wei, WU Jian, MA Cuiyun, ZHAO Yi, WU Di, GAO Xiaoxue, DAI Guifu.
Quantitative Analysis of γ-Aminobutyric Acid and L-Glutamic Acid in Microbial Fermentation Broth by HPLC
[J]. FOOD SCIENCE, 2015, 36(24): 190-194.
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[11] |
ZHU Yunhui, GUO Yuanxin.
Optimization of Culture Conditions for Accumulating γ-Aminobutyric Acid (GABA) in Germinated Tartary Buckwheat under Salt Stress by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(19): 96-100.
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[12] |
Wuyundalai1,2, ZHANG Borun2, GUO Xuena2, WANG Zhaoyue2,*.
Molecular Cloning and Expression of Glutamic Acid Decarboxylase Gene from Saccharomyces cerevisiae for Biosynthesis of γ-Aminobutyric Acid
[J]. FOOD SCIENCE, 2015, 36(13): 131-136.
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[13] |
YIN Yongqi1,2, WU Jinxian1, LIU Chunquan3, LI Dajing3, YANG Runqiang1, GU Zhenxin1,*.
Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize
[J]. FOOD SCIENCE, 2015, 36(1): 89-93.
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[14] |
CHEN Lin, ZHANG Chong, Lü Fengxia, BIE Xiaomei, ZHAO Haizhen, LU Zhaoxin*.
Optimization of Conversion Conditions for Biosynthesizing γ-Aminobutyric Acid by Recombinant Glutamate Decarboxylase from Escherichia coli
[J]. FOOD SCIENCE, 2015, 36(1): 158-163.
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[15] |
LIU Jia-rong, LIANG Jin-zhong.
Screening of Lactic Acid Bacteria with High Yield of Gamma-Aminobutyric Acid from Yellow Serofluid,the Wastewater from Tofu Production
[J]. FOOD SCIENCE, 2014, 35(23): 221-226.
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