The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods
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Citations
Cites
Anticoagulant activity of marine green and brown algae collected from Jeju Island in Korea
ATHUKORALA, Y., LEE, K., KIM, S., & JEON, Y. (2007) · Bioresource Technology · doi:10.1016/j.biortech.2006.07.034 · Cited by 253
Immunostimulatory effects of fucoidan on bone marrow-derived dendritic cells
Kim, M.-H., & Joo, H.-G. (2008) · Immunology Letters · doi:10.1016/j.imlet.2007.10.016 · Cited by 123
Cited by
Production of gaba (γ - aminobutyric acid) by microorganisms: a review
Dhakal, R., Bajpai, V. K., & Baek, K.-H. (2012) · Brazilian Journal of Microbiology · doi:10.1590/s1517-83822012000400001 · Cited by 545
Gamma-aminobutyric acid as a bioactive compound in foods: A review
Diana, M., Quílez, J., & Rafecas, M. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.07.004 · Cited by 473
An Updated Review on Pharmaceutical Properties of Gamma-Aminobutyric Acid
Ngo, D.-H., & Vo, T. S. (2019) · Molecules · doi:10.3390/molecules24152678 · Cited by 403
Ko, C. Y., Lin, H.-T. V., & Tsai, G. J. (2013) · Process Biochemistry · doi:10.1016/j.procbio.2013.02.021 · Cited by 149
In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin
Boricha, A. A., Shekh, S. L., Pithva, S. P., Ambalam, P. S., & Manuel Vyas, B. R. (2019) · LWT · doi:10.1016/j.lwt.2019.02.021 · Cited by 92
Metadata
- Authors
- Lee, B.-J., Kim, J.-S., Kang, Y. M., Lim, J.-H., Kim, Y.-M., Lee, M.-S., Jeong, M.-H., Ahn, C.-B., & Je, J.-Y.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2010-09
- Volume
- 122
- Issue
- 1
- Pages
- 271-276
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1966190564
- Cited by
- 207
- References
- 2
- FWCI
- 6.91
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. https://app.cochat.ai/papers/10.1016/j.foodchem.2010.02.071
- The paper
- Lee, B.-J., Kim, J.-S., Kang, Y. M., Lim, J.-H., Kim, Y.-M., Lee, M.-S., Jeong, M.-H., Ahn, C.-B., & Je, J.-Y. (2010). Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. Food Chemistry. https://doi.org/10.1016/j.foodchem.2010.02.071
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
