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Publications by Mario A. Franco

Comparison of Γ-Aminobutyric Acid and Biogenic Amine Content of Different Types of Ewe’s Milk Cheese Produced in Sardinia, Italy

Italian Journal of Food Safety

English

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Determination of Biogenic Amine - Content of Natural Wines

International Journal of Horticultural Science

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Metabolism of Γ-Aminobutyric Acid in Brain Slices

Proceedings of the Japan Academy

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Use of Streptococcus Thermophilus for the in Situ Production of Γ-Aminobutyric Acid-Enriched Fermented Milk

Journal of Dairy Science

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A Half Century of Γ-Aminobutyric Acid

Brain and Neuroscience Advances

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Determination of Biogenic Amine Content of Tokaj Wine Specialities

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Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

EUREKA: Life Sciences

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A Comparison of Phenolic Monomers Produced From Different Types of Lignin by Phosphotungstic Acid Catalysts

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Photocleavage Studies of Γ-Aminobutyric Acid (GABA) Conjugates

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Γ-Aminobutyric Acid Production by Selected Lactic Acid Bacteria Isolate of an Indonesian Indigenous Fermented Buffalo Milk (Dadih) Origin

Veterinary World

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