Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

Significance of coarse cereals in health and nutrition: a review

(2012) Kiran Deep Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes

(2012) Neha Tiwari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional evaluation and antioxidant activity of sesame sprouts

(2011) Benguo Liu et al.   FOOD CHEMISTRY

Cereal based functional food of Indian subcontinent: a review

(2011) Arpita Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A novelAspergillus oryzaeesterase that hydrolyzes 4-hydroxybenzoic acid esters

(2010) Takuya Koseki et al.   FEBS LETTERS

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

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

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

(2009) Ja Young Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

(2008) Takashi Iimure et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

(2008) C. G. Rizzello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY