The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water von Kantachote, Duangporn, Ratanaburee, Anussara, Hayisama-ae, Weearm, Sukhoom, Ampaitip, Nunkaew, Tomorn

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Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8 von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

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Selection of [gamma]-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham) von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

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Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during... von Kantachote, Duangporn, Ratanaburee, Anussara, Sukhoom, Ampaitip, Sumpradit, Tawatchai, Asavaroungpipop, Narongrid

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Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham) von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

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Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8 von Kantachote, Duangporn, Nunkaew, Tomorn, Ratanaburee, Anussara, Klongdee, Nikkajit

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Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Penjamras, Pimpimol, Chaiyasut, Chaiyavat

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Enhancement of I3-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8 von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

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Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus  HN8: Inexpensive GABA to Produce Meat Season... von Kantachote, Duangporn, Nunkaew, Tomorn, Ratanaburee, Anussara, Klongdee, Nikkajit

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Production of a Meat Seasoning Powder Enriched with gamma -Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceusHN8 von Kantachote, Duangporn, Nunkaew, Tomorn, Ratanaburee, Anussara, Klongdee, Nikkajit

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Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in T hai fermented sausages ( N ham ) von Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip

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