Related references
Note: Only part of the references are listed.HMDB 5.0: the Human Metabolome Database for 2022
David S. Wishart et al.
NUCLEIC ACIDS RESEARCH (2022)
Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root
Wataru Kobayashi et al.
JOURNAL OF FOOD SCIENCE (2021)
Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Quantification of glucosinolates in nozawana (Brassica rapa L.) and evaluation via single- and multi-laboratory validation studies
Shinya Yamazaki et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2021)
Fermented foods in a global age: East meets West
Jyoti Prakash Tamang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves
Satoru Tomita et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2020)
Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli
Qing Li et al.
FOOD MICROBIOLOGY (2020)
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Sebastian Torres et al.
FOOD SCIENCE AND HUMAN WELLNESS (2020)
Recent advances in microbial glutaminase production and applications-a concise review
Ayodeji Amobonye et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2019)
Bacteriophages-a new hope or a huge problem in the food industry
Marzena Polaska et al.
AIMS MICROBIOLOGY (2019)
InterSpin: Integrated Supportive Webtools for Low- and High-Field NMR Analyses Toward Molecular Complexity
Shunji Yamada et al.
ACS OMEGA (2019)
NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves
Satoru Tomita et al.
FOOD CHEMISTRY (2018)
The Glutaminase-Dependent Acid Resistance System: Qualitative and Quantitative Assays and Analysis of Its Distribution in Enteric Bacteria
Eugenia Pennacchietti et al.
FRONTIERS IN MICROBIOLOGY (2018)
Mechanisms and improvement of acid resistance in lactic acid bacteria
Chao Wang et al.
ARCHIVES OF MICROBIOLOGY (2018)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri
Januana S. Teixeira et al.
FOOD MICROBIOLOGY (2014)
Identification of the Glutaminase Genes of Aspergillus sojae Involved in Glutamate Production during Soy Sauce Fermentation
Kotaro Ito et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2013)
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations
Suzanne D. Johanningsmeier et al.
FOOD MICROBIOLOGY (2013)
Metagenomic biomarker discovery and explanation
Nicola Segata et al.
GENOME BIOLOGY (2011)
NCBIBLAST: a better web interface
Mark Johnson et al.
NUCLEIC ACIDS RESEARCH (2008)
Glutamine deamidation by cereal-associated lactic acid bacteria
N. Vermeulen et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Major role of NAD-dependent lactate dehydrogenases in aerobic lactate utilization in Lactobacillus plantarum during early stationary phase
P Goffin et al.
JOURNAL OF BACTERIOLOGY (2004)
Microbial glutaminase: biochemistry, molecular approaches and applications in the food industry
R Nandakumar et al.
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2003)
Invited review: Perspectives on the basis of the rheology and texture properties of cheese
JA Lucey et al.
JOURNAL OF DAIRY SCIENCE (2003)
Functional characterization of a salt- and thermotolerant glutaminase from Lactobacillus rhamnosus
A Weingand-Ziadé et al.
ENZYME AND MICROBIAL TECHNOLOGY (2003)
In vitro digestibility of Bacillus fermented soya bean
JL Kiers et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Share Paper
