-
1
-
-
4344705567
-
Microflora and selected metabolites of potato pulp fermented with an Indonesian starter Ragi tape
-
Abe, A., Sujaya, I. N., Sone, T., Asano, K., and Oda, Y. (2004). Microflora and selected metabolites of potato pulp fermented with an Indonesian starter Ragi tape. Food Technology and Biotechnology 42:169-173.
-
(2004)
Food Technology and Biotechnology
, vol.42
, pp. 169-173
-
-
Abe, A.1
Sujaya, I.N.2
Sone, T.3
Asano, K.4
Oda, Y.5
-
2
-
-
7444225391
-
The effect of lactate addition on the growth of Penicillium camemberti on glutamate
-
Adour, L., Couriol, C., and Amrane, A. (2004). The effect of lactate addition on the growth of Penicillium camemberti on glutamate. Journal of Biotechnology 114:307-314.
-
(2004)
Journal of Biotechnology
, vol.114
, pp. 307-314
-
-
Adour, L.1
Couriol, C.2
Amrane, A.3
-
3
-
-
85055364239
-
Fatty acid components of tempe (and tapeh)
-
(Sudarmadji, S., Suparmo, S., and Raharjo, S. eds.), Den Pasar, Bali, Indonesia: Indonesian Tempe Foundation, Jakarta, Indonesia
-
Agranoff, J., and Markham, P. (1997). Fatty acid components of tempe (and tapeh). In International Tempe Symposium (Sudarmadji, S., Suparmo, S., and Raharjo, S. eds.), Den Pasar, Bali, Indonesia: Indonesian Tempe Foundation, Jakarta, Indonesia, pp. 205- 210.
-
(1997)
International Tempe Symposium
, pp. 205-210
-
-
Agranoff, J.1
Markham, P.2
-
4
-
-
0036968472
-
Genetically modified industrial yeast ready for application
-
Akada, R. (2002) Genetically modified industrial yeast ready for application. Journal of Bioscience and Bioengineering 94:536-544.
-
(2002)
Journal of Bioscience and Bioengineering
, vol.94
, pp. 536-544
-
-
Akada, R.1
-
5
-
-
13244292249
-
Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects
-
Akihisa, T., Tokuda, H., Yasukawa, K., Ukiya, M., Kiyota, A., Sakamoto, N., Suzuki, T., Tanabe, N., and Nishino, H. (2005). Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. Journal of Agricultural and Food Chemistry 53:562-565.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 562-565
-
-
Akihisa, T.1
Tokuda, H.2
Yasukawa, K.3
Ukiya, M.4
Kiyota, A.5
Sakamoto, N.6
Suzuki, T.7
Tanabe, N.8
Nishino, H.9
-
6
-
-
0028239801
-
Assessment of hyphal binding in tempe
-
Ariffin, R., Apostolopoulos, C., Graffham, A., Mac-Dougall, D., and Owens, J. D. (1994). Assessment of hyphal binding in tempe. Letters in Applied Microbiology 18:32-34.
-
(1994)
Letters in Applied Microbiology
, vol.18
, pp. 32-34
-
-
Ariffin, R.1
Apostolopoulos, C.2
Graffham, A.3
Mac-Dougall, D.4
Owens, J.D.5
-
8
-
-
0031937193
-
Antioxidative properties of faba bean-, soybean- and oat tem peh
-
Berghofer, E., Grzeskowiak, B., Mundigler, N., Sentall, W. B., and Walcak, J. (1998). Antioxidative properties of faba bean-, soybean- and oat tem peh. International Journal of Food Sciences and Nutrition 49:45-54.
-
(1998)
International Journal of Food Sciences and Nutrition
, vol.49
, pp. 45-54
-
-
Berghofer, E.1
Grzeskowiak, B.2
Mundigler, N.3
Sentall, W.B.4
Walcak, J.5
-
9
-
-
0011915611
-
Oncom (fermented peanut press cake)
-
(Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., eds.), Boca Raton, FL, CRC Press, Inc., U.S.A
-
Beuchat, L. R. (1986). Oncom (fermented peanut press cake). In Legume-Based Fermented Foods (Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., eds.), Boca Raton, FL, CRC Press, Inc., U.S.A., pp. 135-144.
-
(1986)
Legume-Based Fermented Foods
, pp. 135-144
-
-
Beuchat, L.R.1
-
10
-
-
0028118301
-
Pigments of Monascus
-
Blanc, P. J., Loret, M. O., Santerre, A. L., Pareilleux, A., Prome, D., Prome, J. C., Laussac, J. P., and Goma, G. (1994). Pigments of Monascus. Journal of Food Science 59:862-865.
-
(1994)
Journal of Food Science
, vol.59
, pp. 862-865
-
-
Blanc, P.J.1
Loret, M.O.2
Santerre, A.L.3
Pareilleux, A.4
Prome, D.5
Prome, J.C.6
Laussac, J.P.7
Goma, G.8
-
11
-
-
8344246115
-
Absence of ochratoxin A in soy sauce
-
Blesa, J., Soriano, J. M., Molto, J. C., and Manes, J. (2004). Absence of ochratoxin A in soy sauce. International Journal of Food Microbiology 97:221-225.
-
(2004)
International Journal of Food Microbiology
, vol.97
, pp. 221-225
-
-
Blesa, J.1
Soriano, J.M.2
Molto, J.C.3
Manes, J.4
-
14
-
-
0347753427
-
Lack of interaction between AFLR and AFLJ contributes to nonaflatoxigenicity of Aspergillus sojae
-
Chang, P. K. (2004). Lack of interaction between AFLR and AFLJ contributes to nonaflatoxigenicity of Aspergillus sojae. Journal of Biotechnology 107:245-253.
-
(2004)
Journal of Biotechnology
, vol.107
, pp. 245-253
-
-
Chang, P.K.1
-
15
-
-
0023840622
-
Effects of temperature and relative humidity on the growth of and enzyme production by Actinomu- cor taiwanensis during sufu pehtze preparation
-
Chou, C. C., Ho, F. M., and Tsai, C. S. (1988). Effects of temperature and relative humidity on the growth of and enzyme production by Actinomu- cor taiwanensis during sufu pehtze preparation. Applied and Environmental Microbiology 54:688-692.
-
(1988)
Applied and Environmental Microbiology
, vol.54
, pp. 688-692
-
-
Chou, C.C.1
Ho, F.M.2
Tsai, C.S.3
-
16
-
-
0028141266
-
Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd - sufu
-
Chou, C. C., and Hwan, C. H. (1994). Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd - sufu. Journal of the Science of Food and Agriculture 66:393-398.
-
(1994)
Journal of the Science of Food and Agriculture
, vol.66
, pp. 393-398
-
-
Chou, C.C.1
Hwan, C.H.2
-
17
-
-
6344292514
-
Odor-active headspace components in fermented red rice in the presence of a Monascus species
-
Chung, H. Y., Ma, W. C. J., Kim, J. S., and Chen, F. (2004). Odor-active headspace components in fermented red rice in the presence of a Monascus species. Journal of Agricultural and Food Chemistry 52:6557-6563.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, pp. 6557-6563
-
-
Chung, H.Y.1
Ma, W.C.J.2
Kim, J.S.3
Chen, F.4
-
18
-
-
11844272713
-
Phenolic antioxidant enrichment of soy floursupplemented guava waste by Rhizopus oligo- sporus-mediated solid-state bioprocessing
-
Correia, R. T. P., McCue, P., Magalhaes, M. M. A., Macedo, G. R., and Shetty, K. (2004a). Phenolic antioxidant enrichment of soy floursupplemented guava waste by Rhizopus oligo- sporus-mediated solid-state bioprocessing. Journal of Food Biochemistry 28:404-418.
-
(2004)
Journal of Food Biochemistry
, vol.28
, pp. 404-418
-
-
Correia, R.T.P.1
McCue, P.2
Magalhaes, M.M.A.3
Macedo, G.R.4
Shetty, K.5
-
19
-
-
4344618165
-
Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus
-
Correia, R. T. P., McCue, P., Magalhaes, M. M. A., Macedo, G. R., and Shetty, K. (2004b). Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus. Process Biochemistry 39:2167-2172.
-
(2004)
Process Biochemistry
, vol.39
, pp. 2167-2172
-
-
Correia, R.T.P.1
McCue, P.2
Magalhaes, M.M.A.3
Macedo, G.R.4
Shetty, K.5
-
20
-
-
10744230834
-
Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process
-
Cuevas Rodriguez, E. O., Milan Carrillo, J., Mora Escobedo, R., Cardenas Valenzuel, O. G., and Reyes Moreno, C. (2004). Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process. Lebensmittel Wissenschaft und Technologie - Food Science and Technology 37:59-67.
-
(2004)
Lebensmittel Wissenschaft und Technologie - Food Science and Technology
, vol.37
, pp. 59-67
-
-
Rodriguez, C.E.O.1
Carrillo, M.J.2
Escobedo, M.R.3
Valenzuel, C.O.G.4
Moreno, R.C.5
-
21
-
-
0037223120
-
Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C
-
Dalgaard, P., Vancanneyt, M., Vilalta, N. E., Swings, J., Fruekilde, P., and Leisner, J. J. (2003). Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. Journal of Applied Microbiology 94:80-89.
-
(2003)
Journal of Applied Microbiology
, vol.94
, pp. 80-89
-
-
Dalgaard, P.1
Vancanneyt, M.2
Vilalta, N.E.3
Swings, J.4
Fruekilde, P.5
Leisner, J.J.6
-
23
-
-
0021842076
-
Fungal competition and mycotoxin production on corn
-
Ehrlich, K., Ciegler, A., Klich, M., and Lee, L. (1985). Fungal competition and mycotoxin production on corn. Experientia 41:691-693.
-
(1985)
Experientia
, vol.41
, pp. 691-693
-
-
Ehrlich, K.1
Ciegler, A.2
Klich, M.3
Lee, L.4
-
24
-
-
0013596565
-
The genus Amylomyces
-
Ellis, J. J., Rhodes, L. J., and Hesseltine, C. W. (1976). The genus Amylomyces. Mycologia 68:131-143.
-
(1976)
Mycologia
, vol.68
, pp. 131-143
-
-
Ellis, J.J.1
Rhodes, L.J.2
Hesseltine, C.W.3
-
25
-
-
2142763925
-
Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures
-
Erdogan, A., and Sert, S. (2004). Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection 67:533-535.
-
(2004)
Journal of Food Protection
, vol.67
, pp. 533-535
-
-
Erdogan, A.1
Sert, S.2
-
26
-
-
0001499082
-
Action spectrum between 260 nanometers and 800 nanometers for photo induction of carotenoid biosynthesis in Neurospora crassa
-
Fabo, E. C. de, Harding, R. W., and Shropshire, W. J. (1976). Action spectrum between 260 nanometers and 800 nanometers for photo induction of carotenoid biosynthesis in Neurospora crassa. Plant Physiology 57:440-445.
-
(1976)
Plant Physiology
, vol.57
, pp. 440-445
-
-
Fabo, E.C.D.1
Harding, R.W.2
Shropshire, W.J.3
-
27
-
-
0346040345
-
High efficiency transformation of Peni- cillium nalgiovense with integrative and autonomously replicating plasmids
-
Fierro, F., Laich, F., Garcia Rico, R. O., and Martin, J. F. (2004). High efficiency transformation of Peni- cillium nalgiovense with integrative and autonomously replicating plasmids. International Journal of Food Microbiology 90:237-248.
-
(2004)
International Journal of Food Microbiology
, vol.90
, pp. 237-248
-
-
Fierro, F.1
Laich, F.2
Rico, G.R.O.3
Martin, J.F.4
-
28
-
-
0001619075
-
Developing mould starter cultures for meat products
-
Fink-Gremmels, J., Abd-El- Banna, A., and Leistner, L. (1988). Developing mould starter cultures for meat products. Fleischwirtschaft 68:1292-1294.
-
(1988)
Fleischwirtschaft
, vol.68
, pp. 1292-1294
-
-
Fink-Gremmels, J.1
Abd-El-Banna, A.2
Leistner, L.3
-
30
-
-
0000199450
-
Fermented vegetable protein and related foods of Japan and China
-
Fukushima, D. (1985). Fermented vegetable protein and related foods of Japan and China. Food Reviews International 1:149-209.
-
(1985)
Food Reviews International
, vol.1
, pp. 149-209
-
-
Fukushima, D.1
-
31
-
-
11144234509
-
High-performance liquid chromatographic determination of naturally occurring folates during tempe preparation
-
Ginting, E., and Arcot, J. (2004). High-performance liquid chromatographic determination of naturally occurring folates during tempe preparation. Journal of Agricultural and Food Chemistry 52:7752-7758.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, pp. 7752-7758
-
-
Ginting, E.1
Arcot, J.2
-
32
-
-
67649084195
-
Mould-Ripened cheese
-
(Roginsky, H., Fuquay, J. W., and Fox, P. F., ed.), Academic Press, Amsterdam, The Netherlands
-
Gripon, J. C. (2003). Mould-Ripened cheese. In Encyclopedia of Dairy Sciences, Vol. 1 (Roginsky, H., Fuquay, J. W., and Fox, P. F., ed.), Academic Press, Amsterdam, The Netherlands, pp. 401-406.
-
(2003)
Encyclopedia of Dairy Sciences
, vol.1
, pp. 401-406
-
-
Gripon, J.C.1
-
33
-
-
13444286998
-
-
PhD. Thesis, Wageningen University, Wageningen, The Netherlands
-
Han, B.-Z. (2003). Characterization and product innovation of sufu, a Chinese fermented soybean food. PhD. Thesis, Wageningen University, Wageningen, The Netherlands.
-
(2003)
Characterization and product innovation of sufu, a Chinese fermented soybean food
-
-
Han, B.-Z.1
-
34
-
-
0032882779
-
Solid-substrate fermentation of soybeans with Rhizopus spp.: Comparison of discontinuous rotation with stationary bed fermentation
-
Han, B.-Z., Kiers, J. L., and Nout, M. J. R. (1999). Solid-substrate fermentation of soybeans with Rhizopus spp.: comparison of discontinuous rotation with stationary bed fermentation. Journal of Bioscience and Bioengineering 88:205-209.
-
(1999)
Journal of Bioscience and Bioengineering
, vol.88
, pp. 205-209
-
-
Han, B.-Z.1
Kiers, J.L.2
Nout, M.J.R.3
-
35
-
-
0035843654
-
A Chinese fermented soybean food
-
Han, B.-Z., Rombouts, F. M., and Nout, M. J. R. (2001). A Chinese fermented soybean food. International Journal of Food Microbiology 65:1-10.
-
(2001)
International Journal of Food Microbiology
, vol.65
, pp. 1-10
-
-
Han, B.-Z.1
Rombouts, F.M.2
Nout, M.J.R.3
-
36
-
-
0037715152
-
Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during Sufu Pehtze preparation
-
Han, B.-Z., Ma, Y., Rombouts, F. M., and Nout, M. J. R. (2003a). Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during Sufu Pehtze preparation. Food Chemistry 81:27-34.
-
(2003)
Food Chemistry
, vol.81
, pp. 27-34
-
-
Han, B.-Z.1
Ma, Y.2
Rombouts, F.M.3
Nout, M.J.R.4
-
37
-
-
0037829367
-
Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food
-
Han, B.-Z., Wang, J. H., Rombouts, F. M., and Nout, M. J. R. (2003b). Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food. Journal of the Science of Food and Agriculture 83:899-904.
-
(2003)
Journal of the Science of Food and Agriculture
, vol.83
, pp. 899-904
-
-
Han, B.-Z.1
Wang, J.H.2
Rombouts, F.M.3
Nout, M.J.R.4
-
38
-
-
1342284293
-
Microbial changes during the production of Sufu - a Chinese fermented soybean food
-
Han, B.-Z., Cao, C.-F., Rombouts, F. M., and Nout, M. J. R. (2004a). Microbial changes during the production of Sufu - a Chinese fermented soybean food. Food Control 15:265-270.
-
(2004)
Food Control
, vol.15
, pp. 265-270
-
-
Han, B.-Z.1
Cao, C.-F.2
Rombouts, F.M.3
Nout, M.J.R.4
-
39
-
-
1842731810
-
Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze
-
Han, B.-Z., Kuijpers, A. F. A., Thanh, N. V., and Nout, M. J. R. (2004b). Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze. Antonie van Leeuwenhoek 85:253-257.
-
(2004)
Antonie van Leeuwenhoek
, vol.85
, pp. 253-257
-
-
Han, B.-Z.1
Kuijpers, A.F.A.2
Thanh, N.V.3
Nout, M.J.R.4
-
40
-
-
4544237071
-
Amino acid profiles of Sufu, a Chinese fermented soybean food
-
Han, B.-Z., Rombouts, F. M., and Nout, M. J. R. (2004c). Amino acid profiles of Sufu, a Chinese fermented soybean food. Journal of Food Composition and Analysis 17:689-698.
-
(2004)
Journal of Food Composition and Analysis
, vol.17
, pp. 689-698
-
-
Han, B.-Z.1
Rombouts, F.M.2
Nout, M.J.R.3
-
41
-
-
6044267526
-
Behaviour of Staphylococcus aureus during Sufu production at laboratory scale
-
Han, B.-Z., Sesenna, B., Beumer, R. R., and Nout, M. J. R. (2005). Behaviour of Staphylococcus aureus during Sufu production at laboratory scale. Food Control 16:243-247.
-
(2005)
Food Control
, vol.16
, pp. 243-247
-
-
Han, B.-Z.1
Sesenna, B.2
Beumer, R.R.3
Nout, M.J.R.4
-
42
-
-
84871998285
-
Yeasts and soy products
-
(Boekhout, T., and Robert, V., eds.) Hamburg: B. Behr’s Verlag GmbH & Co. KG, Germany
-
Hanya, Y., and Nakadai, T. (2003). Yeasts and soy products. In Yeasts in Food: Beneficial and Detrimental Aspects, (Boekhout, T., and Robert, V., eds.) Hamburg: B. Behr’s Verlag GmbH & Co. KG, Germany, pp. 413-428.
-
(2003)
Yeasts in Food: Beneficial and Detrimental Aspects
, pp. 413-428
-
-
Hanya, Y.1
Nakadai, T.2
-
43
-
-
19444362889
-
Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana
-
Henkel, T. W. (2005). Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana. Mycologia 97:1-11.
-
(2005)
Mycologia
, vol.97
, pp. 1-11
-
-
Henkel, T.W.1
-
44
-
-
0001747662
-
Expression of proteases by Rhizopus species during tempeh fermentation of soybeans
-
Heskamp, M. L., and Barz, W. (1998). Expression of proteases by Rhizopus species during tempeh fermentation of soybeans. Nahrung - Food 42:23-28.
-
(1998)
Nahrung - Food
, vol.42
, pp. 23-28
-
-
Heskamp, M.L.1
Barz, W.2
-
45
-
-
0001765764
-
Microbiological studies on amylolytic oriental fermentation starters
-
Hesseltine, C. W., Rogers, R., and Winarno, F. G. (1988). Microbiological studies on amylolytic oriental fermentation starters. Mycopathologia 101 (3):141-155.
-
(1988)
Mycopathologia
, vol.101
, Issue.3
, pp. 141-155
-
-
Hesseltine, C.W.1
Rogers, R.2
Winarno, F.G.3
-
46
-
-
9644281761
-
Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti
-
Husson, F., Krumov, K. N., Cases, E., Cayot, P., Bisakowski, B., Kermasha, S., and Belin, J. M. (2005). Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti. Process Biochemistry 40:1395-1400.
-
(2005)
Process Biochemistry
, vol.40
, pp. 1395-1400
-
-
Husson, F.1
Krumov, K.N.2
Cases, E.3
Cayot, P.4
Bisakowski, B.5
Kermasha, S.6
Belin, J.M.7
-
47
-
-
14644412355
-
Secondary metabolite and mycotoxin production by the Rhizopus microsporus group
-
Jennessen, J., Nielsen, K. F., Houbraken, J., Lyhne, E. K., Schnurer, J., Frisvad, J. C., and Samson, R. A. (2005). Secondary metabolite and mycotoxin production by the Rhizopus microsporus group. Journal of Agricultural and Food Chemistry 53:1833-1840.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 1833-1840
-
-
Jennessen, J.1
Nielsen, K.F.2
Houbraken, J.3
Lyhne, E.K.4
Schnurer, J.5
Frisvad, J.C.6
Samson, R.A.7
-
48
-
-
5444223557
-
Red yeast rice extracts suppress adipogenesis by down-regulating adipogenic transcription factors and gene expression in 3T3-L1 cells
-
Jeon, T., Hwang, S. G., Hirai, S., Matsui, T., Yano, H., Kawada, T., Lim, B. O., and Park, D. K. (2004). Red yeast rice extracts suppress adipogenesis by down-regulating adipogenic transcription factors and gene expression in 3T3-L1 cells. Life Sciences 75:3195-3203.
-
(2004)
Life Sciences
, vol.75
, pp. 3195-3203
-
-
Jeon, T.1
Hwang, S.G.2
Hirai, S.3
Matsui, T.4
Yano, H.5
Kawada, T.6
Lim, B.O.7
Park, D.K.8
-
49
-
-
85054247408
-
Antioxidative constituents of tempe
-
(Sudarmadji, S., Suparmo, S., and Raharjo, S., ed.), Den Pasar, Bali, Indonesia: Indonesian Tempe Foundation, Jakarta, Indonesia
-
Jha, H. C., Kiriakidis, S., Hoppe, M., and Egge, H. (1997). Antioxidative constituents of tempe. In International Tempe Symposium (Sudarmadji, S., Suparmo, S., and Raharjo, S., ed.), Den Pasar, Bali, Indonesia: Indonesian Tempe Foundation, Jakarta, Indonesia, pp. 73-84.
-
(1997)
International Tempe Symposium
, pp. 73-84
-
-
Jha, H.C.1
Kiriakidis, S.2
Hoppe, M.3
Egge, H.4
-
50
-
-
0006055296
-
Actinomucor tai- wanensis sp. nov., for manufacture of fermented soybean food
-
Jong, S. C., and Yuan, G. F. (1985). Actinomucor tai- wanensis sp. nov., for manufacture of fermented soybean food. Mycotaxon 23:261-264.
-
(1985)
Mycotaxon
, vol.23
, pp. 261-264
-
-
Jong, S.C.1
Yuan, G.F.2
-
51
-
-
4644259329
-
Azaphilone pigments from a yellow mutant of the fungus Monascus kaoliang
-
Jongrungruangchok, S., Kittakoop, P., Yonsmith, B., Bavovada, R., Tanasupawat, S., Lartpornmatulee, N., and ThebtarAnonth, Y. (2004). Azaphilone pigments from a yellow mutant of the fungus Monascus kaoliang. Phytochemistry 65:2569-2575.
-
(2004)
Phytochemistry
, vol.65
, pp. 2569-2575
-
-
Jongrungruangchok, S.1
Kittakoop, P.2
Yonsmith, B.3
Bavovada, R.4
Tanasupawat, S.5
Lartpornmatulee, N.6
ThebtarAnonth, Y.7
-
52
-
-
0029987019
-
Secondary metabolites of the fungus Monascus: A review
-
Juzlova, P., Martinkova, L., and Kren, V. (1996). Secondary metabolites of the fungus Monascus: a review. Journal of Industrial Microbiology 16:163-170.
-
(1996)
Journal of Industrial Microbiology
, vol.16
, pp. 163-170
-
-
Juzlova, P.1
Martinkova, L.2
Kren, V.3
-
53
-
-
0042179753
-
Identification of volatile metabolites from rice fermented by the fungus Monascus purpureus (ang-kak)
-
Juzlova, P., Rezanka, T., and Viden, I. (1998). Identification of volatile metabolites from rice fermented by the fungus Monascus purpureus (ang-kak). Folia Microbiologica 43:407-410.
-
(1998)
Folia Microbiologica
, vol.43
, pp. 407-410
-
-
Juzlova, P.1
Rezanka, T.2
Viden, I.3
-
54
-
-
13344279325
-
Differentiation of species from the Penicillium roqueforti group by volatile metabolite profiling
-
Karlshoj, K., and Larsen, T. O. (2005). Differentiation of species from the Penicillium roqueforti group by volatile metabolite profiling. Journal of Agricultural and Food Chemistry 53:708-715.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 708-715
-
-
Karlshoj, K.1
Larsen, T.O.2
-
55
-
-
0041379366
-
Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets
-
Kiers, J. L., Meijer, J. C., Nout, M. J. R., Rombouts, F. M., Nabuurs, M. J. A., and Meulen, J. van der (2003). Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets. Journal of Applied Microbiology 95:545-552.
-
(2003)
Journal of Applied Microbiology
, vol.95
, pp. 545-552
-
-
Kiers, J.L.1
Meijer, J.C.2
Nout, M.J.R.3
Rombouts, F.M.4
Nabuurs, M.J.A.5
Meulen, J.V.D.6
-
56
-
-
0000305664
-
Tempe and related foods
-
(Rose, A. H., ed.), London, Academic Press, U.K
-
Ko, S. D., and Hesseltine, C. W. (1979). Tempe and related foods. In Microbial Biomass, Vol. 4 (Rose, A. H., ed.), London, Academic Press, U.K., pp. 115-140.
-
(1979)
Microbial Biomass
, vol.4
, pp. 115-140
-
-
Ko, S.D.1
Hesseltine, C.W.2
-
57
-
-
0000334053
-
Antioxidative behaviors of 4-hydroxy-5-methyl-3(3H)- furanone (HMMF), 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(3H)-furanone and 4-hydroxy-2,5- dimethyl-3(2H)-furanone against lipid peroxida tion
-
Koga, T., Moro, K., and Matsudo, T. (1998). Antioxidative behaviors of 4-hydroxy-5-methyl-3(3H)- furanone (HMMF), 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(3H)-furanone and 4-hydroxy-2,5- dimethyl-3(2H)-furanone against lipid peroxida tion. Journal of Agricultural and Food Chemistry 46:946-951.
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, pp. 946-951
-
-
Koga, T.1
Moro, K.2
Matsudo, T.3
-
58
-
-
33645053600
-
Microorganisms in Chinese starter “Bubod” and rice wine, “tapuy” in the Philippines
-
Kozaki, M., and Uchimura, T. (1990). Microorganisms in Chinese starter “Bubod” and rice wine, “tapuy” in the Philippines. Journal of the Brewing Society of Japan 85:818-824.
-
(1990)
Journal of the Brewing Society of Japan
, vol.85
, pp. 818-824
-
-
Kozaki, M.1
Uchimura, T.2
-
59
-
-
0030895119
-
Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
-
Kubickova, J., and Grosch, W. (1997). Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. International Dairy Journal 7:65-70.
-
(1997)
International Dairy Journal
, vol.7
, pp. 65-70
-
-
Kubickova, J.1
Grosch, W.2
-
60
-
-
4043116960
-
Controlled production of Camemberttype cheeses. Part I: Microbiological and physicochemical evolutions
-
Leclercq Perlat, M. N., Buono, F., Lambert, D., Latrille, E., Spinnler, H. E., and Corrieu, G. (2004a). Controlled production of Camemberttype cheeses. Part I: Microbiological and physicochemical evolutions. Journal of Dairy Research 71:346-354.
-
(2004)
Journal of Dairy Research
, vol.71
, pp. 346-354
-
-
Perlat, L.M.N.1
Buono, F.2
Lambert, D.3
Latrille, E.4
Spinnler, H.E.5
Corrieu, G.6
-
61
-
-
4043129568
-
Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds
-
Leclercq Perlat, M. N., Latrille, E., Corrieu, G., and Spinnler, H. E. (2004b). Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds. Journal of Dairy Research 71:355-366.
-
(2004)
Journal of Dairy Research
, vol.71
, pp. 355-366
-
-
Perlat, L.M.N.1
Latrille, E.2
Corrieu, G.3
Spinnler, H.E.4
-
62
-
-
0025229181
-
Mould-fermented foods: Recent developments
-
(Proceedings of the International Conference on Biotechnology and Food, Hohenheim University, Stuttgart Feb. 20-24, 1989). New York, Marcel Dekker, U.S.A., ISSN 0890-5436
-
Leistner, L. (1990). Mould-fermented foods: recent developments. In Food Biotechnology 4 (Proceedings of the International Conference on Biotechnology and Food, Hohenheim University, Stuttgart Feb. 20-24, 1989). New York, Marcel Dekker, U.S.A., ISSN 0890-5436, pp. 433-441.
-
(1990)
Food Biotechnology 4
, pp. 433-441
-
-
Leistner, L.1
-
63
-
-
0037290912
-
Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste
-
Lertsiri, S., Phontree, K., Thepsingha, W., and Bhumiratana, A. (2003). Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste. Food Chemistry 80:171-176.
-
(2003)
Food Chemistry
, vol.80
, pp. 171-176
-
-
Lertsiri, S.1
Phontree, K.2
Thepsingha, W.3
Bhumiratana, A.4
-
64
-
-
11244318188
-
Evaluation of citrinin occurrence and cytotoxicity in Monascus fermentation products
-
Liu, B. H., Wu, T. S., Su, M. C., Chung, C. P., and Yu, F. Y. (2005). Evaluation of citrinin occurrence and cytotoxicity in Monascus fermentation products. Journal of Agricultural and Food Chemistry 53:170-175.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 170-175
-
-
Liu, B.H.1
Wu, T.S.2
Su, M.C.3
Chung, C.P.4
Yu, F.Y.5
-
65
-
-
1642424300
-
Factors affecting gamma-linolenic acid content in fermented glutinous rice brewed by Rhizopus sp
-
Liu, G. Y., Yuan, S., and Dai, C. C. (2004). Factors affecting gamma-linolenic acid content in fermented glutinous rice brewed by Rhizopus sp. Food Microbiology 21:299-304.
-
(2004)
Food Microbiology
, vol.21
, pp. 299-304
-
-
Liu, G.Y.1
Yuan, S.2
Dai, C.C.3
-
66
-
-
0001760424
-
Contents of various types of proteins and water soluble peptides in sufu during ageing and the amino acid composition of taste oligopeptides
-
Liu, Y.-H., and Chou, C. C. (1994). Contents of various types of proteins and water soluble peptides in sufu during ageing and the amino acid composition of taste oligopeptides. Journal of the Chinese Agricultural and Chemical Society 32:276-283.
-
(1994)
Journal of the Chinese Agricultural and Chemical Society
, vol.32
, pp. 276-283
-
-
Liu, Y.-H.1
Chou, C.C.2
-
67
-
-
0030060769
-
Purification and some properties of glutaminase from Actinomucor taiwanensis, starter of sufu
-
Lu, J. M., Yu, R. C., and Chou, C. C. (1996). Purification and some properties of glutaminase from Actinomucor taiwanensis, starter of sufu. Journal of the Science of Food and Agriculture 70:509-514.
-
(1996)
Journal of the Science of Food and Agriculture
, vol.70
, pp. 509-514
-
-
Lu, J.M.1
Yu, R.C.2
Chou, C.C.3
-
68
-
-
6344270001
-
Purification and properties of a novel glycine amino peptidase from Actinomucor elegans and its potential application
-
Ma, X., Zhou, X., and Yoshimoto, T. (2004). Purification and properties of a novel glycine amino peptidase from Actinomucor elegans and its potential application. Journal of Applied Microbiology 97:985-991.
-
(2004)
Journal of Applied Microbiology
, vol.97
, pp. 985-991
-
-
Ma, X.1
Zhou, X.2
Yoshimoto, T.3
-
69
-
-
12444264231
-
Low-salt O-miso produced from koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso
-
Matsuo, M. (2004). Low-salt O-miso produced from koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso. Journal of Nutritional Science and Vitaminology 50:362-366.
-
(2004)
Journal of Nutritional Science and Vitaminology
, vol.50
, pp. 362-366
-
-
Matsuo, M.1
-
70
-
-
0030984999
-
Antioxidative mechanism and apoptosis induction by 3- hydroxyanthranilic acid, an antioxidant in Indonesian food tempeh, in the human hepatoma derived cell line, HUH 7
-
Matsuo, M., Nakamura, N., Shidoji, Y., Muto, Y., Esaki, H., and Osawa, T. (1997). Antioxidative mechanism and apoptosis induction by 3- hydroxyanthranilic acid, an antioxidant in Indonesian food tempeh, in the human hepatoma derived cell line, HUH 7. Journal of Nutritional Science and Vitaminology 43:249-259.
-
(1997)
Journal of Nutritional Science and Vitaminology
, vol.43
, pp. 249-259
-
-
Matsuo, M.1
Nakamura, N.2
Shidoji, Y.3
Muto, Y.4
Esaki, H.5
Osawa, T.6
-
71
-
-
0037567230
-
Role of carbohydrate- cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosporus
-
McCue, P., and Shetty, K. (2003). Role of carbohydrate- cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosporus. Food Biotechnology 17:27-37.
-
(2003)
Food Biotechnology
, vol.17
, pp. 27-37
-
-
McCue, P.1
Shetty, K.2
-
72
-
-
4043071349
-
Sprouting and solid-state bioprocessing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against Helicobacter pylori
-
McCue, P., Lin, Y. T., Labbe, R. G., and Shetty, K. (2004). Sprouting and solid-state bioprocessing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against Helicobacter pylori. Food Biotechnology 18:229-249.
-
(2004)
Food Biotechnology
, vol.18
, pp. 229-249
-
-
McCue, P.1
Lin, Y.T.2
Labbe, R.G.3
Shetty, K.4
-
74
-
-
0026750863
-
Inhibition of benzo(α)pyrene-induced mouse forestomach neoplasia by a principal flavour component of Japanese-style fermented soy sauce
-
Nagahara, A., Benjamin, H., Storkson, J., Krewson, J., Sheng, K., Liu, W., and Pariza, M. W. (1992). Inhibition of benzo(α)pyrene-induced mouse forestomach neoplasia by a principal flavour component of Japanese-style fermented soy sauce. Cancer Research 52:1754-1756.
-
(1992)
Cancer Research
, vol.52
, pp. 1754-1756
-
-
Nagahara, A.1
Benjamin, H.2
Storkson, J.3
Krewson, J.4
Sheng, K.5
Liu, W.6
Pariza, M.W.7
-
75
-
-
0035819413
-
Model for on-line moisturecontent control during solid-state fermentation
-
Nagel, F. J. J. I., Tramper, J., Bakker, M. S. N., and Rinzema, A. (2001). Model for on-line moisturecontent control during solid-state fermentation. Biotechnology and Bioengineering 72:231-243.
-
(2001)
Biotechnology and Bioengineering
, vol.72
, pp. 231-243
-
-
Nagel, F.J.J.I.1
Tramper, J.2
Bakker, M.S.N.3
Rinzema, A.4
-
76
-
-
85006385092
-
Effect of Rhizopus and Neuro- spora spp. on growth of Aspergillus flavus and A.parasiticus and accumulation of aflatoxin B1 in groundnut
-
Nout, M. J. R. (1989). Effect of Rhizopus and Neuro- spora spp. on growth of Aspergillus flavus and A.parasiticus and accumulation of aflatoxin B1 in groundnut. Mycological Research 93:518-523.
-
(1989)
Mycological Research
, vol.93
, pp. 518-523
-
-
Nout, M.J.R.1
-
77
-
-
0010494334
-
Hibiscus leaves for the manufacture of Usar, a traditional inoculum for tempe
-
Nout, M. J. R., Martoyuwono, T. D., Bonné, P. C. J., and Odamtten, G. T. (1992). Hibiscus leaves for the manufacture of Usar, a traditional inoculum for tempe. Journal of the Science of Food and Agriculture 58:339-346.
-
(1992)
Journal of the Science of Food and Agriculture
, vol.58
, pp. 339-346
-
-
Nout, M.J.R.1
Martoyuwono, T.D.2
Bonné, P.C.J.3
Odamtten, G.T.4
-
78
-
-
0038615872
-
Asian fungal fermented food
-
Osiewacz, H. D., ed.), Berlin-Heidelberg-New York: Springer-Verlag, Germany
-
Nout, M. J. R., and Aidoo, K. E. (2002). Asian fungal fermented food. In Industrial applications Vol. X Osiewacz, H. D., ed.), Berlin-Heidelberg-New York: Springer-Verlag, Germany, pp. 23-47.
-
(2002)
Industrial applications
, vol.10
, pp. 23-47
-
-
Nout, M.J.R.1
Aidoo, K.E.2
-
79
-
-
16444362114
-
Tempe fermentation, innovation and functionality: Up-date into the 3rd millenium
-
Nout, M. J. R., and Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: up-date into the 3rd millenium. Journal of Applied Microbiology 98:789-805.
-
(2005)
Journal of Applied Microbiology
, vol.98
, pp. 789-805
-
-
Nout, M.J.R.1
Kiers, J.L.2
-
80
-
-
0034669738
-
Model-based bioreactor selection for large-scale solid-state cultivation of Coniothyrium minitans spores on oats
-
Oostra, J., Tramper, J., and Rinzema, A. (2000). Model-based bioreactor selection for large-scale solid-state cultivation of Coniothyrium minitans spores on oats. Enzyme and Microbial Technology 27:652-663.
-
(2000)
Enzyme and Microbial Technology
, vol.27
, pp. 652-663
-
-
Oostra, J.1
Tramper, J.2
Rinzema, A.3
-
81
-
-
85055396344
-
King’s cure-all makes a comeback
-
Oxlade, L. (1990). King’s cure-all makes a comeback. Chemistry in Britain 26:813.
-
(1990)
Chemistry in Britain
, vol.26
, pp. 813
-
-
Oxlade, L.1
-
82
-
-
0029141584
-
Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source
-
Pastrana, L., Blanc, P. J., Santerre, A. L., Loret, M. O., and Goma, G. (1995). Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source. Process Biochemistry 30:333-341.
-
(1995)
Process Biochemistry
, vol.30
, pp. 333-341
-
-
Pastrana, L.1
Blanc, P.J.2
Santerre, A.L.3
Loret, M.O.4
Goma, G.5
-
83
-
-
0026096821
-
Detection of nine chitinase species in germinating cells of Mucor rouxii
-
Pedraza-Reyes, M., and Lopez-Romero, E. (1991). Detection of nine chitinase species in germinating cells of Mucor rouxii. Current Microbiology 22:43-46.
-
(1991)
Current Microbiology
, vol.22
, pp. 43-46
-
-
Pedraza-Reyes, M.1
Lopez-Romero, E.2
-
84
-
-
0027199114
-
The influence of carbohydrate dissimilation on the fatty acid metabolism of Monascus purpureus
-
Peters, N., Panitz, C., and Kunz, B. (1993). The influence of carbohydrate dissimilation on the fatty acid metabolism of Monascus purpureus. Applied Microbiology and Biotechnology 39:589-592.
-
(1993)
Applied Microbiology and Biotechnology
, vol.39
, pp. 589-592
-
-
Peters, N.1
Panitz, C.2
Kunz, B.3
-
86
-
-
0037023935
-
Contribution of aerial hyphae of Aspergillus oryzae to respiration in a model solid-state fermentation system
-
Rahardjo, Y. S. P., Weber, F. J., Comte, E. P. le, Tramper, J., and Rinzema, A. (2002). Contribution of aerial hyphae of Aspergillus oryzae to respiration in a model solid-state fermentation system. Biotechnology and Bioengineering 78:539-544.
-
(2002)
Biotechnology and Bioengineering
, vol.78
, pp. 539-544
-
-
Rahardjo, Y.S.P.1
Weber, F.J.2
Comte, E.P.L.3
Tramper, J.4
Rinzema, A.5
-
87
-
-
0030990973
-
Consistency, polysaccharidase activities and non-starch polysaccharides content of soya beans during tempe fermentation
-
Reu, J. C. de, Linssen, V. A. J. M., Rombouts, F. M., and Nout, M. J. R. (1997). Consistency, polysaccharidase activities and non-starch polysaccharides content of soya beans during tempe fermentation. Journal of the Science of Food and Agriculture 73:357-363.
-
(1997)
Journal of the Science of Food and Agriculture
, vol.73
, pp. 357-363
-
-
Reu, J.C.D.1
Linssen, V.A.J.M.2
Rombouts, F.M.3
Nout, M.J.R.4
-
88
-
-
1042267900
-
Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product
-
Reyes Moreno, C., Cuevas Rodriguez, E. O., Milan Carrillo, J., Cardenas Valenzuela, O. G., and Barron Hoyos, J. (2004). Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product. Journal of the Science of Food and Agriculture 84:271-278.
-
(2004)
Journal of the Science of Food and Agriculture
, vol.84
, pp. 271-278
-
-
Moreno, R.C.1
Rodriguez, C.E.O.2
Carrillo, M.J.3
Valenzuela, C.O.G.4
Hoyos, B.J.5
-
89
-
-
4444268446
-
Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea
-
Rhee, S. J., Lee, C. Y. J., Kim, K. K., and Lee, C. H. (2003). Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea. Food Science and Biotechnology 12:242-247.
-
(2003)
Food Science and Biotechnology
, vol.12
, pp. 242-247
-
-
Rhee, S.J.1
Lee, C.Y.J.2
Kim, K.K.3
Lee, C.H.4
-
90
-
-
4043095034
-
Comparison of Amylomyces rouxii and Rhizopus oryzae in lactic acid fermentation of potato pulp
-
Saito, K., Abe, A., Sujaya, I. N., Sone, T., and Oda, Y. (2004). Comparison of Amylomyces rouxii and Rhizopus oryzae in lactic acid fermentation of potato pulp. Food Science and Technology Research 10:224-226.
-
(2004)
Food Science and Technology Research
, vol.10
, pp. 224-226
-
-
Saito, K.1
Abe, A.2
Sujaya, I.N.3
Sone, T.4
Oda, Y.5
-
91
-
-
85055368653
-
The exploitation of moulds in fermented foods
-
(Jones, D. G., ed.), London, Chapman & Hall, UK
-
Samson, R. A. (1993). The exploitation of moulds in fermented foods. In Exploitation of Microorganisms (Jones, D. G., ed.), London, Chapman & Hall, UK, pp. 321-341.
-
(1993)
Exploitation of Microorganisms
, pp. 321-341
-
-
Samson, R.A.1
-
92
-
-
0026642622
-
Effect of water activity on production and activity of Rhizopus oligosporus polysaccharidases
-
Sarrette, M., Nout, M. J. R., Gervais, P., and Rombouts, F. M. (1992). Effect of water activity on production and activity of Rhizopus oligosporus polysaccharidases. Applied Microbiology and Biotechnology 37:420-425.
-
(1992)
Applied Microbiology and Biotechnology
, vol.37
, pp. 420-425
-
-
Sarrette, M.1
Nout, M.J.R.2
Gervais, P.3
Rombouts, F.M.4
-
93
-
-
0002141601
-
-
Centraal Bureau voor Schimmelcultures, Baarn, The Netherlands
-
Schipper, M. A. A., and Stalpers, J. A. (1984). A revision of the genus Rhizopus. Studies in Mycology. Centraal Bureau voor Schimmelcultures, Baarn, The Netherlands, pp. 1-34.
-
(1984)
A revision of the genus Rhizopus. Studies in Mycology
, pp. 1-34
-
-
Schipper, M.A.A.1
Stalpers, J.A.2
-
94
-
-
0034279450
-
Control of foodborne pathogens during sufu fermentation and aging
-
Shi, X., and Fung, D. Y. C. (2000). Control of foodborne pathogens during sufu fermentation and aging. Critical Reviews in Food Science and Nutrition 40:399-425.
-
(2000)
Critical Reviews in Food Science and Nutrition
, vol.40
, pp. 399-425
-
-
Shi, X.1
Fung, D.Y.C.2
-
95
-
-
4143107093
-
Direct production of ethanol from raw corn starch via fermentation by use of a novel surface-engineered yeast strain codisplaying glucoamylase and alpha-amylase
-
Shigechi, H., Koh, J., Fujita, Y., Matsumoto, T., Bito, Y., Ueda, M., Satoh, E., Fukuda, H., and Kondo, A. (2004). Direct production of ethanol from raw corn starch via fermentation by use of a novel surface-engineered yeast strain codisplaying glucoamylase and alpha-amylase. Applied and Environmental Microbiology 70:5037-5040.
-
(2004)
Applied and Environmental Microbiology
, vol.70
, pp. 5037-5040
-
-
Shigechi, H.1
Koh, J.2
Fujita, Y.3
Matsumoto, T.4
Bito, Y.5
Ueda, M.6
Satoh, E.7
Fukuda, H.8
Kondo, A.9
-
96
-
-
0036259680
-
Microbiological profile of murcha starters and physicochemical characteristics of poko, a rice based traditional fermented food product of Nepal
-
Shrestha, H., Nand, K., and Rati, E. R. (2002). Microbiological profile of murcha starters and physicochemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology 16:1-15.
-
(2002)
Food Biotechnology
, vol.16
, pp. 1-15
-
-
Shrestha, H.1
Nand, K.2
Rati, E.R.3
-
98
-
-
0003138320
-
Sufu
-
(Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., eds.), CRC Press, Boca Raton, FL, U.S.A
-
Su, Y.-C. (1986). Sufu. In Legume-based fermented foods (Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., eds.), CRC Press, Boca Raton, FL, U.S.A., pp. 69-83.
-
(1986)
Legume-based fermented foods
, pp. 69-83
-
-
Su, Y.-C.1
-
99
-
-
0029188066
-
Microflora of murcha: An amylolytic fermentation starter
-
Tamang, J. P., and Sarkar, P. K. (1995). Microflora of murcha: an amylolytic fermentation starter. Microbios 81:115-122.
-
(1995)
Microbios
, vol.81
, pp. 115-122
-
-
Tamang, J.P.1
Sarkar, P.K.2
-
100
-
-
0037999696
-
Indigenous fermented food beverages of Darjeeling hills and Sikkim: Process and product characterization
-
Tamang, J. P., Thapa, S., Tamang, N., and Rai, B. (1996). Indigenous fermented food beverages of Darjeeling hills and Sikkim: process and product characterization. Journal of Hill Research 9:401-411.
-
(1996)
Journal of Hill Research
, vol.9
, pp. 401-411
-
-
Tamang, J.P.1
Thapa, S.2
Tamang, N.3
Rai, B.4
-
101
-
-
0036277985
-
Aspergillus oryzae in solidstate and submerged fermentations, Progress report on a multi-disciplinary project
-
Biesebeke, R. te, Ruijter, G., Rahardjo, Y. S. P., Hoogschagen, M. J., Heerikhuisen, M., Levin, A., Van Driel, K. G. A., Schutyser, M. A. I., Dijksterhuis, J., Zhu, Y., Weber, F. J., Vos, W. M. de, Hondel, C. A. M. J. J. van den, Rinzema, A., and Punt, P. J. (2002). Aspergillus oryzae in solidstate and submerged fermentations, Progress report on a multi-disciplinary project. FEMS Yeast Research 2:245-248.
-
(2002)
FEMS Yeast Research
, vol.2
, pp. 245-248
-
-
Biesebeke, R.T.1
Ruijter, G.2
Rahardjo, Y.S.P.3
Hoogschagen, M.J.4
Heerikhuisen, M.5
Levin, A.6
Driel, V.K.G.A.7
Schutyser, M.A.I.8
Dijksterhuis, J.9
Zhu, Y.10
Weber, F.J.11
Vos, W.M.D.12
Hondel, C.A.M.J.J.V.D.13
Rinzema, A.14
Punt, P.J.15
-
102
-
-
27544500918
-
Effect of individual amino acids and glucose on activation and germination of Rhizopus oligosporus sporangiospores in tempe starter
-
Thanh, N. V., Rombouts, F. M., and Nout, M. J. R. (2005). Effect of individual amino acids and glucose on activation and germination of Rhizopus oligosporus sporangiospores in tempe starter. Journal of Applied Microbiology 99:1204-1214.
-
(2005)
Journal of Applied Microbiology
, vol.99
, pp. 1204-1214
-
-
Thanh, N.V.1
Rombouts, F.M.2
Nout, M.J.R.3
-
103
-
-
13944249588
-
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation
-
Tsuyoshi, N., Fudou, R., Yamanaka, S., Kozaki, M., Tamang, N., Thapa, S., and Tamang, J. P. (2005). Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. International Journal of Food Microbiology 99:135-146.
-
(2005)
International Journal of Food Microbiology
, vol.99
, pp. 135-146
-
-
Tsuyoshi, N.1
Fudou, R.2
Yamanaka, S.3
Kozaki, M.4
Tamang, N.5
Thapa, S.6
Tamang, J.P.7
-
104
-
-
25844498117
-
Glucoamylase of Amylomyces rouxii
-
Wang, H. L., Swain, E. W., and Hesseltine, C. W. (1984). Glucoamylase of Amylomyces rouxii. Journal of Food Science 49:1210-1211.
-
(1984)
Journal of Food Science
, vol.49
, pp. 1210-1211
-
-
Wang, H.L.1
Swain, E.W.2
Hesseltine, C.W.3
-
105
-
-
0346057821
-
Improvement of monacolin K, gammaaminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601
-
Wang, J. J., Lee, C. L., and Pan, T. M. (2003). Improvement of monacolin K, gammaaminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601. Journal of Industrial Microbiology and Biotechnology 30:669-676.
-
(2003)
Journal of Industrial Microbiology and Biotechnology
, vol.30
, pp. 669-676
-
-
Wang, J.J.1
Lee, C.L.2
Pan, T.M.3
-
106
-
-
1242324415
-
Multicenter clinical trial of the serum lipid-lowering effects of a Monascus pur- pureus (red yeast) rice preparation from traditional Chinese medicine
-
Wang, J. X., Lu, Z. L., Chi, J. M., Wang, W. H., Su, M. Z., Kou, W. R., Yu, P. L., Yu, L. J., Zhu, J. S., and Chang, J. (1997). Multicenter clinical trial of the serum lipid-lowering effects of a Monascus pur- pureus (red yeast) rice preparation from traditional Chinese medicine. Current Therapeutic Research Clinical and Experimental 58:964-978.
-
(1997)
Current Therapeutic Research Clinical and Experimental
, vol.58
, pp. 964-978
-
-
Wang, J.X.1
Lu, Z.L.2
Chi, J.M.3
Wang, W.H.4
Su, M.Z.5
Kou, W.R.6
Yu, P.L.7
Yu, L.J.8
Zhu, J.S.9
Chang, J.10
-
107
-
-
0002446058
-
The effects of tricyclazole, pyroquilon, phthalide, and related fungicides on the production of conidial wall pigments by Penicillium and Aspergillus species
-
Wheeler, M. H., and Klich, M. A. (1995). The effects of tricyclazole, pyroquilon, phthalide, and related fungicides on the production of conidial wall pigments by Penicillium and Aspergillus species. Pesticide Biochemistry and Physiology 52:125-136.
-
(1995)
Pesticide Biochemistry and Physiology
, vol.52
, pp. 125-136
-
-
Wheeler, M.H.1
Klich, M.A.2
-
108
-
-
0037174050
-
Common genotypes (RFLP) within a diverse collection of yellow-green aspergilli used to produce traditional Oriental fermented foods
-
Wicklow, D. T., McAlpin, C. E., and Peterson, S. W. (2002). Common genotypes (RFLP) within a diverse collection of yellow-green aspergilli used to produce traditional Oriental fermented foods. Mycoscience 43:289-297.
-
(2002)
Mycoscience
, vol.43
, pp. 289-297
-
-
Wicklow, D.T.1
McAlpin, C.E.2
Peterson, S.W.3
-
109
-
-
0026772317
-
Growth-promoting effect of thermophilic fungi on the mycelium of the edible mushroom Agaricus bisporus
-
Wiegant, W. M., Wery, J., Buitenhuis, E. T., and Bont, J. A. M. de (1992). Growth-promoting effect of thermophilic fungi on the mycelium of the edible mushroom Agaricus bisporus. Applied and Environmental Microbiology 58:2654-2659.
-
(1992)
Applied and Environmental Microbiology
, vol.58
, pp. 2654-2659
-
-
Wiegant, W.M.1
Wery, J.2
Buitenhuis, E.T.3
Bont, J.A.M.D.4
-
111
-
-
0010866199
-
Soy Sauce and Miso
-
(Rose, A. H., ed.), Academic Press, London, U.K
-
Wood, B. J. B. (1982). Soy Sauce and Miso. In Economic Microbiology, Volume 7, Fermented Foods (Rose, A. H., ed.), Academic Press, London, U.K., pp. 39-87.
-
(1982)
Economic Microbiology, Volume 7, Fermented Foods
, pp. 39-87
-
-
Wood, B.J.B.1
-
112
-
-
14144252741
-
Acute administration of red yeast rice (Monascus purpureus) depletes tissue coenzyme Q(10) levels in ICR mice
-
Yang, H. T., Lin, S. H., Huang, S. Y., and Chou, H. J. (2005). Acute administration of red yeast rice (Monascus purpureus) depletes tissue coenzyme Q(10) levels in ICR mice. British Journal of Nutrition 93:131-135.
-
(2005)
British Journal of Nutrition
, vol.93
, pp. 131-135
-
-
Yang, H.T.1
Lin, S.H.2
Huang, S.Y.3
Chou, H.J.4
-
113
-
-
7944238400
-
Detection of aflatoxin-producing molds in Korean fermented foods and grains by multiplex PCR
-
Yang, Z. Y., Shim, W. B., Kim, J. H., Park, S. J., Kang, S. J., Nam, B. S., and Chung, D. H. (2004). Detection of aflatoxin-producing molds in Korean fermented foods and grains by multiplex PCR. Journal of Food Protection 67:2622-2626.
-
(2004)
Journal of Food Protection
, vol.67
, pp. 2622-2626
-
-
Yang, Z.Y.1
Shim, W.B.2
Kim, J.H.3
Park, S.J.4
Kang, S.J.5
Nam, B.S.6
Chung, D.H.7
|