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Publications by Toru SHIGEMATSU

Bioconversion of Glutamic Acid to Γ-Aminobutyric Acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment

Japan Journal of Food Engineering

Manufacturing Engineering

English

High-Pressure Induced Transformation of Onion

Japan Journal of Food Engineering

Manufacturing Engineering

English

Related publications

Photocleavage Studies of Γ-Aminobutyric Acid (GABA) Conjugates

English

Determination of Gamma-Aminobutyric Acid (GABA) Content in Grains and Cruciferous Vegetable Seeds

Journal of Food Research

English

Recent Advances in Γ -Aminobutyric Acid (GABA) Properties in Pulses: An Overview

Journal of the Science of Food and Agriculture

English

Evaluation of Factors That Influence the L-Glutamic and Γ-Aminobutyric Acid Production duringHericium Erinaceusfermentation by Lactic Acid Bacteria

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Γ-Aminobutyric Acid (GABA) Concentration Inversely Correlates With Basal Perfusion in Human Occipital Lobe

Journal of Cerebral Blood Flow and Metabolism

Cardiovascular Medicine

English

Production of Gaba (γ - Aminobutyric Acid) by Microorganisms: A Review

Brazilian Journal of Microbiology

English

Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour

Health Professions

English

Involvement of Γ-Aminobutyric Acid (GABA) B Receptors in the Hypotensive Effect of Systemically Administered GABA in Spontaneously Hypertensive Rats

The Japanese Journal of Pharmacology

English

Bioconversion of Γ-Aminobutyric Acid and Isoflavone Contents During the Fermentation of High-Protein Soy Powder Yogurt With Lactobacillus Brevis

Applied Biological Chemistry

Organic Chemistry

Molecular Biology

English