Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments

Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods

(2021) Sara Rodríguez-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beneficial effect of GABA-rich fermented milk on insomnia involving regulation of gut microbiota

(2020) Leilei Yu et al.   MICROBIOLOGICAL RESEARCH

Short communication: Effects of dietary N-carbamoylglutamate supplementation on the milk amino acid profile and mozzarella cheese quality in mid-lactating dairy cows

(2020) F.F. Gu et al.   JOURNAL OF DAIRY SCIENCE

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

(2020) Mei Bai et al.   Food Bioscience

Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

(2020) Isam A. Mohamed Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Oral Gamma-Aminobutyric Acid (GABA) Administration on Stress and Sleep in Humans: A Systematic Review

(2020) Piril Hepsomali et al.   Frontiers in Neuroscience

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

(2020) Li Cui et al.   FOOD CONTROL

Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides

(2020) Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam et al.   Food Bioscience

GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk

(2019) A. Murgia et al.   INTERNATIONAL DAIRY JOURNAL

Use of Streptococcus thermophilus for the in situ production of γ-aminobutyric acid-enriched fermented milk

(2019) Mei Han et al.   JOURNAL OF DAIRY SCIENCE

Sheep milk: A pertinent functional food

(2019) Arpita Mohapatra et al.   SMALL RUMINANT RESEARCH

Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors

(2018) G. Pulina et al.   JOURNAL OF DAIRY SCIENCE

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

(2018) Alaa Abd El-Fattah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

(2018) L. Chen et al.   JOURNAL OF DAIRY SCIENCE

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

(2018) Tingting Zhou et al.   JOURNAL OF DAIRY SCIENCE

Yogurt and other fermented foods as sources of health-promoting bacteria

(2018) Car Reen Kok et al.   NUTRITION REVIEWS

Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process

(2017) Justa María Poveda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som)

(2016) Chatthaphisuth Sanchart et al.   INDIAN JOURNAL OF MICROBIOLOGY

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

(2016) C.F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

(2016) Tatsuro Hagi et al.   JOURNAL OF DAIRY SCIENCE

Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

(2016) Daniel M. Linares et al.   Frontiers in Microbiology

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

(2015) Y. Shan et al.   JOURNAL OF DAIRY SCIENCE

Microbial communities in air and wine of a winery at two consecutive vintages

(2014) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gamma-aminobutyric acid as a bioactive compound in foods: a review

(2014) Marina Diana et al.   Journal of Functional Foods

Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk

(2013) Amalia Serafeimidou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Gamma-Aminobutyric Acid Binds to GABAB Receptor to Inhibit Cholangiocarcinoma Cells Growth via the JAK/STAT3 Pathway

(2012) Qiang Huang et al.   DIGESTIVE DISEASES AND SCIENCES

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

(2010) Jacek Domagała   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

(2009) P. Nieto-Arribas et al.   FOOD CONTROL

Psychological stress-reducing effect of chocolate enriched with γ-aminobutyric acid (GABA) in humans: assessment of stress using heart rate variability and salivary chromogranin A

(2009) H. Nakamura et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Gamma-aminobutyric acid, a potential tumor suppressor for small airway-derived lung adenocarcinoma

(2008) H. M. Schuller et al.   CARCINOGENESIS

Support of growth and formation of d-amino acids by Bifidobacterium longum in cows’, ewes’, goats’ milk and modified whey powder products

(2007) C. Kehagias et al.   INTERNATIONAL DAIRY JOURNAL