Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid

(2013) Masoud Bahrami et al.   Korean Journal for Food Science of Animal Resources

Optimizing microencapsulation of peanut sprout extract by response surface methodology

(2012) Yun-Kyung Lee et al.   FOOD HYDROCOLLOIDS

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

(2012) Fatemeh Nejati et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In situ production of γ-aminobutyric acid in breakfast cereals

(2011) Iris J. Joye et al.   FOOD CHEMISTRY

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Separation and quantitation of milk whey proteins of close isoelectric points by on-line capillary isoelectric focusing—Electrospray ionization mass spectrometry in glycerol–water media

(2010) Marie Lecoeur et al.   JOURNAL OF CHROMATOGRAPHY A

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

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

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

(2009) Joel Isanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gamma Hydroxybutyric Acid (GHB) for the Treatment of Alcohol Dependence: A Review

(2009) Fabio Caputo et al.   International Journal of Environmental Research and Public Health

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

(2008) Young-Hee Pyo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Mixing During Fermentation in Yogurt Manufacturing

(2008) E.J. Aguirre-Ezkauriatza et al.   JOURNAL OF DAIRY SCIENCE

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS