Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean ( Vigna radiata )

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

(2021) Ali Ikram et al.   Food Science & Nutrition

Comparison of γ‐aminobutyric acid accumulation capability in different mung bean ( Vigna radiata L .) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

(2020) Yuling Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity

(2018) Seema Sharma et al.   FOOD CHEMISTRY

Optimization of Culture Conditions and Culture Solution Compositions for γ-Aminobutyric Acid Accumulation in Germinating Mung Bean (Vigna radiata L)

(2018) Jie Chen et al.   Journal of Biobased Materials and Bioenergy

Effects of heating method and temperature in combination with hypoxic treatment on γ-aminobutyric acid, phenolics content and antioxidant activity of germinated rice

(2018) Jakkrawut Techo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

(2016) Kasarin TIANSAWANG et al.   Food Science and Technology

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

(2016) Kasarin TIANSAWANG et al.   Food Science and Technology

Self-enhancement of GABA in rice bran using various stress treatments

(2015) Hyun Soo Kim et al.   FOOD CHEMISTRY

Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (Vigna radiata)

(2015) Seksan Wongsiri et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Gamma-aminobutyric acid and glutamic acid contents, and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars

(2014) Paidaeng Khwanchai et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Responses of Seed Germination, Seedling Growth, and Seed Yield Traits to Seed Pretreatment in Maize (Zea maysL.)

(2014) Yu Tian et al.   TheScientificWorldJOURNAL

Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice

(2014) Qian Zhang et al.   Journal of Functional Foods

Changes in γ-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination

(2013) Jian-Guo Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Strategies and tools for studying the metabolism and function of γ-aminobutyrate in plants. I. Pathway structure

(2012) Barry J. Shelp et al.   Botany

Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia

(2012) Yuanxin Guo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Purification, properties and cDNA cloning of glutamate decarboxylase in germinated faba bean (Vicia faba L.)

(2012) Runqiang Yang et al.   FOOD CHEMISTRY

Effects of soaking and aeration treatment on γ-aminobutyric acid accumulation in germinated soybean (Glycine max L.)

(2011) Yuanxin Guo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

(2011) Young-Su Youn et al.   FOOD CHEMISTRY

HPLC-FLD for the Simultaneous Determination of Primary and Secondary Amino Acids from Complex Biological Sample by Pre-column Derivatization

(2011) S. M. Buha et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran

(2010) Li Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of glutamate decarboxylase mediating γ-amino butyric acid increase in the early germination stage of soybean (Glycine max [L.] Merr)

(2009) Aya Matsuyama et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley

(2009) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of culture conditions on γ-aminobutyric acid accumulation during germination of foxtail millet (Setaria italica L.)

(2008) Qingyun Bai et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

(2008) Takashi Iimure et al.   FOOD RESEARCH INTERNATIONAL