Lv3
210 积分 2025-09-25 加入
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
23天前
已完结
Supplementation with high-GABA-producing Lactobacillus plantarum L5 ameliorates essential tremor triggered by decreased gut bacteria-derived GABA
24天前
已完结
Microbial Production and Enzymatic Biosynthesis of γ-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods
24天前
已完结
Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products
1个月前
已完结
Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice
1个月前
已完结
Screening and Identification of Gaba-Producing Bacteria from Lemea, A Traditional Fermented Food
1个月前
已完结
Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate
1个月前
已完结
Screening of 31 Lactic Acid Bacteria Strains Identified Levilactobacillus brevis NCTC 13768 as a High-Yield GABA Producer
2个月前
已完结
Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production
2个月前
已完结
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain
2个月前
已完结
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