包承正。2012。不同催芽條件對發芽糙米之抗氧化性及生物活性成分之影響。大葉大學生物產業科技學系研究所碩士論文。彰化。外薗英樹、上原絵理子。2016。γ-アミノ酪酸の経口摂取による皮膚状態改善効果。日本食品科学工学会誌。63(7)。306-311。
仲田弘明, 長谷川秀樹, 櫻井博章, & 田村雅彦. (2010). 製糖工程から分離した乳酸菌を用いたサワーブレッドの風味と防カビ性能. 日本食品科学工学会誌, 57(2), 85-90.
安井裕次、鈴木啓太郎、岡留博司、奥西智哉、橋本勝彦、大坪研一。2004。発芽玄米・発芽大麦混合利用による粉末の製造とその高血圧抑制効果。日本食品科学工学会誌。51(11)。592-603。
呂慶云、後藤清和、西津貴久。2010。玄米の GABA 富化条件と品質について。農業機械学会誌。72(3)。291-296。
李佳穎。2008。富含γ-氨基丁酸發芽玄米之製備及其抗氧化性之研究。中華醫事科技大學生物科技研究所碩士論文。臺南。李承翰。2014。 糙米的神奇療效。世茂出版有限公司。台灣。
坪田聰。2014 。神奇睡眠法,讓你年輕10歲。采實出版集團。台灣。
林淑瑷、顏裕鴻、王聯輝、蔡碧仁、鄔文盛、蕭泉源、林麗雲、陳時欣。2014。食用食品加工學。華格那企業有限公司。台灣。
胡文姝。2003。啤酒與啤酒花化學。國立中正大學化學研究所碩士論文。嘉義。財政部主管法規查詢系統。台灣。
區少梅。2002。吃GABA降血壓。元氣齊出版社有限公司。台北。台灣。
野口智紀, 中村和哉, 永井武, 勝田真一, & 古賀秀徳. (2007). γ-アミノ酪酸を添加したジャガイモスナック菓子の高血圧自然発症ラットにおける血圧降下作用. 日本食品科学工学会誌, 54(2), 75-81.
陳智龍。2004。合成Kynapcins和Sexipyridines。國立彰化師範大學化學系研究所碩士論文。彰化。陳曉菁。2011。臺灣米穀粉加工與應用。臺南區農業專訊。臺南。
黃勁予。2016。大麥芽、啤酒花與發酵糖源對精釀蜂蜜啤酒釀造之影響。國立宜蘭大學園藝學系研究所碩士論文。宜蘭。黃韶顏。2006。食物製備原理。華香園出版社。台灣。
管敦儀。1998。啤酒工業手冊。中國輕工業出版社。北京。
鄭詩亭。2012。吳郭魚頭蛋白質水解物的抗氧化特性及其螯合銅離子胜肽之純化的研究。國立高雄海洋科技大學水產食品科學研究所碩士論文。高雄。 Ando, A., & Nakamura, T. (2016). Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant. Journal of bioscience and bioengineering, 122(4), 441-445.
Babu, P. D., Subhasree, R. S., Bhakyaraj, R., & Vidhyalakshmi, R. (2009). Brown rice-beyond the color reviving a lost health food-a review. Magnesium, 187(13.10).
Bui, T. N., Le, T. H., Nguyen, D. H., Tran, Q. B., Nguyen, T. L., Le, D. T., ... & Ito, Y. (2014). Pre-germinated brown rice reduced both blood glucose concentration and body weight in Vietnamese women with impaired glucose tolerance. Journal of nutritional science and vitaminology, 60(3), 183-187.
Cevallos-Casals, B. A., & Cisneros-Zevallos, L. (2010). Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119(4), 1485-1490.
Charoenthaikij, P., Jangchud, K., Jangchud, A., Piyachomkwan, K., Tungtrakul, P., & Prinyawiwatkul, W. (2009). Germination conditions affect physicochemical properties of germinated brown rice flour. Journal of food science, 74(9).
De Barber, C. B., Prieto, J. A., & Collar, C. (1989). Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation. Cereal Chemistry, 66(4), 283-288.
Diepers, A. C., Krömker, V., Zinke, C., Wente, N., Pan, L., Paulsen, K., & Paduch, J. H. (2017). In vitro ability of lactic acid bacteria to inhibit mastitis-causing pathogens. Sustainable Chemistry and Pharmacy, 5, 84-92.
Ho, Y. C., Liu, C. H., Chen, C. N., Duan, K. J., & Lin, M. T. (2008). Inhibitory effects of xanthohumol from hops (Humulus lupulus L.) on human hepatocellular carcinoma cell lines. Phytotherapy research, 22(11), 1465-1468.
Imam, M. U., Musa, S. N. A., Azmi, N. H., & Ismail, M. (2012). Effects of white rice, brown rice and germinated brown rice on antioxidant status of type 2 diabetic rats. International journal of molecular sciences, 13(10), 12952-12969.
Jeon, T. I., Hwang, S. G., Lim, B. O., & Park, D. K. (2003). Extracts of Phellinus linteus grown on germinated brown rice suppress liver damage induced by carbon tetrachloride in rats. Biotechnology letters, 25(24), 2093-2096.
Kahlon, T. S., Chow, F. I., Chiu, M. M., Hudson, C. A., & Sayre, R. N. (1996). Cholesterol-lowering by rice bran and rice bran oil unsaponifiable matter in hamsters. Cereal chemistry, 73(1), 69-74.
Kayahara, H., Tsukahara, K., & Tatai, T. (2001). Flavor, health and nutritional quality of pre-germinated brown rice. SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, 274(1), 546-551.
Keiler, A. M., Zierau, O., & Kretzschmar, G. (2013). Hop extracts and hop substances in treatment of menopausal complaints. Planta medica, 79(07), 576-579.
Li, C., Oh, S. G., Lee, D. H., Baik, H. W., & Chung, H. J. (2017). Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet. International Journal of Biological Macromolecules.
Li, H., Qiu, T., Huang, G., & Cao, Y. (2010). Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial cell factories, 9(1), 85.
López-Amorós, M. L., Hernández, T., & Estrella, I. (2006). Effect of germination on legume phenolic compounds and their antioxidant activity. Journal of Food Composition and Analysis, 19(4), 277-283.
Lu, X., Chen, Z., Gu, Z., & Han, Y. (2008). Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium. Biochemical Engineering Journal, 41(1), 48-52.
Magalhães, P. J., Carvalho, D. O., Cruz, J. M., Guido, L. F., & Barros, A. A. (2009). Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer. Natural product communications, 4(5), 591-610.
Mamiya, Takayoshi, et al. "Effects of pre-germinated brown rice on depression-like behavior in mice." Pharmacology Biochemistry and Behavior 86.1 (2007): 62-67.
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical chemistry, 31(3), 426-428.
Nakamura, H., Takishima, T., Kometani, T., & Yokogoshi, H. (2009). Psychological stress-reducing effect of chocolate enriched with γ-aminobutyric acid (GABA) in humans: assessment of stress using heart rate variability and salivary chromogranin A. International journal of food sciences and nutrition, 60(sup5), 106-113.
Oktay, M., Gülçin, İ., & Küfrevioğlu, Ö. İ. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT-Food Science and Technology, 36(2), 263-271.
Pająk, P., Socha, R., Gałkowska, D., Rożnowski, J., & Fortuna, T. (2014). Phenolic profile and antioxidant activity in selected seeds and sprouts. Food chemistry, 143, 300-306.
Palmer, J. J. (2006). How to Brew: Everything you need to know to brew beer right the first time. Brewers Publications.
Park, K. B., & Oh, S. H. (2007). Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technology, 98(8), 1675-1679.
Pereira, J. O., Soares, J., Sousa, S., Madureira, A. R., Gomes, A., & Pintado, M. (2016). Edible films as carrier for lactic acid bacteria. LWT-Food Science and Technology, 73, 543-550.
Pouliot-Mathieu, K., Gardner-Fortier, C., Lemieux, S., St-Gelais, D., Champagne, C. P., & Vuillemard, J. C. (2013). Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men. PharmaNutrition, 1(4), 141-148.
Pradeep, S. R., Manisha, G., & Malleshi, N. G. (2011). Germinated millets and legumes as a source of gamma-aminobutyric acid. World Applied Sciences Journal, 14(1), 108-113.
Saiga, A. I., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of agricultural and food chemistry, 51(12), 3661-3667.
Shelp, B. J., Bown, A. W., & McLean, M. D. (1999). Metabolism and functions of gamma-aminobutyric acid. Trends in plant science, 4(11), 446-452.
Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C. G., Coda, R., & Gobbetti, M. (2007). Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Applied and environmental microbiology, 73(22), 7283-7290.
Sritongtae, B., Sangsukiam, T., Morgan, M. R., & Duangmal, K. (2017). Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chemistry, 227, 280-288.
Stracke, D., Schulz, T., & Prehm, P. (2011). Inhibitors of hyaluronan export from hops prevent osteoarthritic reactions. Molecular nutrition & food research, 55(3), 485-494.
Šuklje, K., Antalick, G., Buica, A., Coetzee, Z. A., Brand, J., Schmidtke, L. M., & Vivier, M. A. (2016). Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. Food chemistry, 197, 1073-1084.
Vermeij, T. A. C., & Edelbroek, P. M. (2004). Simultaneous high-performance liquid chromatographic analysis of pregabalin, gabapentin and vigabatrin in human serum by precolumn derivatization with o-phtaldialdehyde and fluorescence detection. Journal of Chromatography B, 810(2), 297-303.
Wang, Y., Luo, Z., Mao, L., & Ying, T. (2016). Contribution of polyamines metabolism and GABA shunt to chilling tolerance induced by nitric oxide in cold-stored banana fruit. Food chemistry, 197, 333-339.
Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S., & Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat science, 120, 118-132.
Wu, H. C., Pan, B. S., Chang, C. L., & Shiau, C. Y. (2005). Low-molecular-weight peptides as related to antioxidant properties of chicken essence. Journal of Food and DrugAnalysis, 13(2), 176-183.
Yamatsu, A. (2015). The Beneficial Effects of Coffee on Stress and Fatigue can be Enhanced by the Addition of GABA―A Randomized, Double‒blind, Placebo Controlled, Crossover‒designed Study―. 薬理と治療, 43(4), 515-519.
Zuo, G. C., Yang, J. Y., Hao, Y., Dong, Y. X., & Wu, C. F. (2007). Ethanol and acetaldehyde induce similar changes in extracellular levels of glutamate, taurine and GABA in rat anterior cingulate cortex. Toxicology letters, 169(3), 253-258.