| [1] |
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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| [2] |
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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| [3] |
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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| [4] |
JIANG Weiwei, YI Jine, TAN Zhuliang.
Proliferative and Protective Effect of γ-Oryzanol on L02 Cells against Oxidative Damage Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2016, 37(7): 187-191.
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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] |
LIU Ling, SHI Fei*, YAN Fengjiao, BAI Bing.
Effect of γ-Glutamyl Cysteine Derivatives from Garlic on Advanced Glycation End-Product (AGE) Formation during Food Processing
[J]. FOOD SCIENCE, 2015, 36(5): 50-55.
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| [11] |
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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| [12] |
ZHANG Ji1, Anna ?LIWI?SKA2, Tamara ZALEWSKA2, Jerzy FALANDYSZ3, WANG Yuanzhong1,*.
Determination of Radionuclides in Cultivated and Wild Macrocybe gigantea Mushrooms in Yunnan
[J]. FOOD SCIENCE, 2015, 36(20): 198-201.
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| [13] |
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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| [14] |
LIU Yuanjin, TIAN Yuanyuan, LIU Bo, LI Xinhua, CHEN Yaya, ZENG Linna, YANG Tao, LIN Qinlu, LUO Feijun.
Effect of γ-Oryzanol on the Expression of Lipopolysaccharide-Induced Inflammatory Factors in Macrophages
[J]. FOOD SCIENCE, 2015, 36(19): 238-243.
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| [15] |
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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