전처리 조건이 현미 및 발아현미의 γ-aminobutyric acid 함량에 미치는 영향

최희돈 ,  박용곤 ,  김윤숙 외 2명

한국식품과학회지

2004 .10

Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and γ-Aminobutyric acid Contents of Soybean

Tae-Jin Kim ,  Chang-Hyun Sung ,  Young-Jin Kim 외 7명

Food Science and Biotechnology

2007 .02

Salt Stress-Enhanced γ-Aminobutyric Acid (GABA) in Tomato Fruit

Kazufumi Zushi ,  Naotaka Matsuzoe

한국원예학회 기타 간행물

2006 .08

Determination of Optimal Harvest Time of Chuchung Variety Green RiceⓇ (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol

Hoon Kim ,  Oui-Woung Kim ,  Ae Wha Ha 외 2명

Preventive Nutrition and Food Science

2016 .06

배지에 따른 Genus Monascus의 증식도와 색소함량

윤은경 ,  김미정 ,  김순동

Food Science and Preservation

2002 .12

Antioxidant Effect of Monascus koji in Sausage Mixture

Mee-Ra Rhyu

Journal of Food Science and Nutrition

2002 .09

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Sleep-Promoting Effect and Mechanism of γ-Aminobutyric Acid/Theanine Mixture

Suhyeon Kim ,  Jae Hyi Jang ,  Minguen Suh 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

[P6-40] Isolation and Characterization of Lactic Acid Bacteria with High γ-Aminobutyric Acid Producing Capacity from Fermented Foods

Suk-Heung Oh ,  Won-Gyu Choi ,  In-Tae Lee 외 1명

한국식품영양과학회 학술대회발표집

2005 .10

Isolation and Characterization of Lactobacillus buchneri Strains with High γ-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese

Ki-Bum Pa ,  k ,  Suk-Heung Oh

Food Science and Biotechnology

2006 .02

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

혐기처리 녹차의 처리조건에 따른 r-Aminobutyric Acid(GABA) 및 주요 성분의 변화

장지신 ,  이병순 ,  김영걸

한국식품과학회지

1992 .08

Effects of supplemental gamma-aminobutyric acid on growth performance and stress indicators in broiler chickens raised at different stocking densities

Su-Been Jeong ,  Kyung-Woo Lee

한국가금학회 정기총회 및 학술발표회

2019 .06

Fortification of Gamma-aminobutyric acid and Poly-γ-glutamic acid in milk by novel co-fermentation and its Application for Functional Jam

Woong-Kyu Yoon ,  Young-Jun Jeon ,  Seung-Eun Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Production of Poly-γ-glutamic Acid and γ-Aminobutyric Acid by Mixed Fermentation using Bacillus sp. and Lactobacillus sp.

Ji-Yeon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2013 .11

Production of γ-Aminobutyric acid in Chongmyeongtang by Lactobacillus plantarum K154

Ji-Eun Kim ,  Min-Ah Kim ,  Sun-Ah Yang 외 3명

한국식품영양과학회 학술대회발표집

2012 .10

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10