| 1 |
Characterization of GABA (gamma-aminobutyric acid) levels some fermented food in Indonesia |
|
| | Heny Herawati,Diana Nur Afifah,Eni Kusumanigtyas,Sri Usmiati,Agus S. Soemantri,Agus S. Miskiyah,Elmi Kamsiati,Muchamad Bachtiar | | | IOP Conference Series: Earth and Environmental Science. 2021; 819(1): 012068 | | | [Pubmed] [Google Scholar] [DOI] | | | 2 |
GABA, a non-protein amino acid ubiquitous in food matrices |
|
| | Roberto Ramos-Ruiz,Emmanuel Poirot,María Flores-Mosquera,Fatih Yildiz | | | Cogent Food & Agriculture. 2018; 4(1): 1 | | | [Pubmed] [Google Scholar] [DOI] | | | 3 |
Oolong Tea: A Critical Review of Processing Methods, Chemical Composition, Health Effects and Risk |
|
| | Kwan-Wai Ng,Zi-Jun Cao,Hu-Biao Chen,Zhong-Zhen Zhao,Lin Zhu,Tao Yi | | | Critical Reviews in Food Science and Nutrition. 2017; : 00 | | | [Pubmed] [Google Scholar] [DOI] | | | 4 |
In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™ |
|
| | Noraisyah Zulkawi,Kam Heng Ng,Rizi Zamberi,Swee Keong Yeap,Dilan Satharasinghe,Indu Bala Jaganath,Anisah Binti Jamaluddin,Sheau Wei Tan,Wan Yong Ho,Noorjahan Banu Alitheen,Kamariah Long | | | BMC Complementary and Alternative Medicine. 2017; 17(1) | | | [Pubmed] [Google Scholar] [DOI] | |
|
