Results 141 to 150 of about 10,385 (202)

Polyamine Profiles during Natto Fermentation

The Japanese Journal of Nutrition and Dietetics, 2006
Emiko Otsuka, Koei Hamana
openaire   +2 more sources

Editorial: Innovative dental biomaterials for advancing oral health care. [PDF]

Front Dent Med
Balhaddad AA, Melo MAS, Natto ZS.
europepmc   +1 more source

Studies on Bacillus Natto Protease

Journal of the agricultural chemical society of Japan, 1958
Ken WATANABE, Mitsuyoshi YOSHIKAWA, Yoshitaka NONOGUCHI, Keigo KONDO   +3 more
openaire   +2 more sources

Combination of SPH and SP80 prolongs the lifespan of <i>Bacillus subtilis</i> natto to enhance industrial menaquinone-7 biosynthesis. [PDF]

Front Microbiol
Hu LX, Chen Y, Zhou HP, Tao W, Gao XL, Wu CC, Zhang HM, Han RM, Li YQ, Liu Y.   +9 more
europepmc   +1 more source

THE UTZINO LABORATORY [PDF]

, 1951
Utzino, Senji
core  

Enzymatic Synthesis of High-Molecular-Mass Poly- -Glutamate and Regulation of Its Stereochemistry [PDF]

, 2004
Ashiuchi, Makoto, Shimanouchi, Kazuya, Nakamura, Hisaaki, Kamei, Tohru, Soda, Kenji, Park, Chung, Sung, Moon-Hee, Misono, Haruo   +7 more
core   +1 more source

Bacteriophages of Bacillus subtilis (natto) and Their Contamination in Natto Factories

, 2012
openaire   +3 more sources

A Safety Limit of the Number of Artificial Canals That Can Be Prepared by Two Rotary Endodontic Files Operated at Two Different Speeds: A Novel Approach. [PDF]

Bioengineering (Basel)
Alzahrani O, Merdad K, Abuhaimed T, Natto ZS, Siddiqui AY, Alothmani OS.   +5 more
europepmc   +1 more source

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. [PDF]

Food Chem X
Bruce BB, Boateng ID, Boateng C.
europepmc   +1 more source

Flavor Development During Natto Fermentation

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2017
Keitarou Kimura, Yuji Kubo
openaire   +2 more sources