Florin Barla

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Florin Barla, Takashi Koyanagi, Naoko Tokuda et al. · Biotechnology Reports · 2016 · 50 citations · Full text

Agriculture, Food Science, Microbiology +14

Purification and Characterization of a Corrinoid-Compound in an Edible Cyanobacterium <i>Aphanizomenon flos-aquae</i> as a Nutritional Supplementary Food

Emi Miyamoto, Yuri Tanioka, Tomoyuki Nakao et al. · Journal of Agricultural and Food Chemistry · 2006 · 49 citations

Agriculture, Food Science, Microbiology +17

Tracing microbiota changes in <i>yamahai</i>-<i>moto</i>, the traditional Japanese sake starter

Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara et al. · Bioscience Biotechnology and Biochemistry · 2015 · 49 citations · Full text

Agriculture, Food Science, Microbiology +17

Pyrosequencing Analysis of Microbiota in<i>Kaburazushi</i>, a Traditional Medieval Sushi in Japan

Takashi Koyanagi, Akira Nakagawa, Masashi Kiyohara et al. · Bioscience Biotechnology and Biochemistry · 2013 · 41 citations · Full text

Life Sciences, Biology, Microbiology +17

Inhibitive Effects of Alkyl Gallates on Hyaluronidase and Collagenase

Florin Barla, Hayato HIGASHIJIMA, Shingo FUNAI et al. · Bioscience Biotechnology and Biochemistry · 2009 · 36 citations · Full text

Life Sciences, Biochemistry, Pharmacology +6