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Publications by Niccolò Pini
Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Photocleavage Studies of Γ-Aminobutyric Acid (GABA) Conjugates
Efficient Increase of Ɣ-Aminobutyric Acid (GABA) Content in Tomato Fruits by Targeted Mutagenesis
Scientific Reports
Multidisciplinary
Sourdough Bread Preparation Using Selected Lactic Acid Bacterial Starter Cultures
Journal of Applied and Natural Science
Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain Amaranth–wheat Flour Blended Bread
Food and Nutrition Research
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Yellow Sweet Potato Flour: Use in Sweet Bread Processing to Increase Β-Carotene Content and Improve Quality
Anais da Academia Brasileira de Ciencias
Multidisciplinary
Use of Streptococcus Thermophilus for the in Situ Production of Γ-Aminobutyric Acid-Enriched Fermented Milk
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Recent Advances in Γ -Aminobutyric Acid (GABA) Properties in Pulses: An Overview
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Γ-Aminobutyric Acid (GABA) Concentration Inversely Correlates With Basal Perfusion in Human Occipital Lobe
Journal of Cerebral Blood Flow and Metabolism
Neurology
Cardiovascular Medicine
Cardiology
Bioconversion of Glutamic Acid to Γ-Aminobutyric Acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
