Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

(2021) Ilaria De Pasquale et al.   Foods

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

(2020) Yanhua Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

(2020) Michela Verni et al.   Frontiers in Microbiology

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

(2020) Penka Petrova et al.   Nutrients

Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

(2020) Mikko Immonen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

(2020) L. Nionelli et al.   FOOD CONTROL

Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

(2020) Ida Bagus Agung Yogeswara et al.   Microorganisms

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

(2019) Manuel Venturi et al.   Foods

Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

(2019) Phuong Hong Le et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Brief Review on the Non-protein Amino Acid, Gamma-amino Butyric Acid (GABA): Its Production and Role in Microbes

(2019) Sabna B. Sarasa et al.   CURRENT MICROBIOLOGY

Valorisation of food and beverage waste via saccharification for sugars recovery

(2018) Tsz Him Kwan et al.   BIORESOURCE TECHNOLOGY

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Industrial Applications of Enzymes: Recent Advances, Techniques, and Outlooks

(2018) Jordan Chapman et al.   Catalysts

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

(2017) Yan Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rheological properties of wheat flour dough and pan bread with wheat bran

(2016) Elis R.F. Boita et al.   JOURNAL OF CEREAL SCIENCE

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

(2015) Fernanda Ortolan et al.   FOOD RESEARCH INTERNATIONAL

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

(2015) Elisa Arte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

(2014) Marina Diana et al.   JOURNAL OF CEREAL SCIENCE

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

(2013) Radhika Dhakal et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture

(2013) Katri Hartikainen et al.   CEREAL CHEMISTRY

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

(2013) Bénédicte Van Steertegem et al.   FOOD CHEMISTRY

γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795

(2013) Myung-Ji Seo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Utilization of Barley or Wheat Bran to Bioconvert Glutamate to γ-Aminobutyric Acid (GABA)

(2013) Wen-Jie Jin et al.   JOURNAL OF FOOD SCIENCE

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

(2013) Michael Prückler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The two-step biotransformation of monosodium glutamate to GABA by Lactobacillus brevis growing and resting cells

(2012) Ying Zhang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Acrylamide in Foods: A Review of the Science and Future Considerations

(2012) David R. Lineback et al.   Annual Review of Food Science and Technology

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

(2012) Vanessa D. Capriles et al.   Food & Function

Dynamics of γ-aminobutyric acid in wheat flour bread making

(2011) Lieve Lamberts et al.   FOOD CHEMISTRY

Lactic acid bacterial cell factories for gamma-aminobutyric acid

(2010) Haixing Li et al.   AMINO ACIDS

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

(2009) Raffaella Di Cagno et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY