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

Variation in free amino acid profile among some rice (Oryza sativa L.) cultivars

(2010) Joseph Sherman Kamara et al.   BREEDING SCIENCE

An Improved Process for High Quality and Nutrition of Brown Rice Production

(2010) W. Watchararparpaiboon et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Dynamic Changes in γ-Aminobutyric Acid and Glutamate Decarboxylase Activity in Oats (Avena nudaL.) during Steeping and Germination

(2010) Jian Guo Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of components in culture medium on glutamate decarboxylase activity and γ-aminobutyric acid accumulation in foxtail millet (Setaria italica L.) during germination

(2009) Qingyun Bai et al.   FOOD CHEMISTRY

Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (Vicia fabaL.)

(2009) Yan Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Optimization of Bioactive Compounds in Buckwheat Sprouts and Their Effect on Blood Cholesterol in Hamsters

(2008) Li-Yun Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite Profiling of Germinating Rice Seeds

(2008) Xiao-Li Shu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

(2007) Donludee Jaisut et al.   JOURNAL OF FOOD ENGINEERING

Effect of temperature on drying characteristics and quality of cooked rice

(2007) Pakorn Luangmalawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Treatment of Germinated Wheat to Increase Levels of GABA and IP6 Catalyzed by Endogenous Enzymes

(2005) Hiroyuki Nagaoka   BIOTECHNOLOGY PROGRESS