Results 181 to 190 of about 4,187,060 (195)

Koji Starter and Koji World in Japan

Journal of Fungi (Basel, Switzerland), 2021
Hideyuki Yamashita
exaly  

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

Applied Microbiology and Biotechnology, 2012
Shinjiro Tachibana, Masaaki Yasuda
exaly  

Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Han'guk Susan Hakhoe Chi = Bulletin of the Korean Fisheries Society, 2015
Byoung-Mok Kim, Joon-Young Jun
exaly  

Stability of Monacolin K and Citrinin and Biochemical Characterization of Red-Koji Vinegar during Fermentation

Journal of Agricultural and Food Chemistry, 2013
Robin Chiou, Shu-Mei Lin
exaly  

Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

Journal of Bioscience and Bioengineering, 2010
Yumiko Yoshizaki, Kazunori Takamine
exaly  

Inhibitory Effect of Red Koji Extracts on Mushroom Tyrosinase

Journal of Agricultural and Food Chemistry, 2003
Ja-An Annie Ho, Li-Chen Wu, Chung-Shi Yang   +2 more
exaly  

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Food Science and Technology Research, 2019
Mikihiko Kawai, Kayu Okutsu, Taiki Futagami   +2 more
exaly  

NewMonascusMetabolite Isolated from Red Yeast Rice (Angkak, Red Koji)

Journal of Agricultural and Food Chemistry, 2002
Gabor Tóth, Hans-Ulrich Humpf
exaly  

Mouse Single Oral Dose Toxicity Test of Red Koji Fermented Scutellariae Radix Aqueous Extracts

Herbal Formula Science, 2013
Jong-Dae Kim
exaly  

Effects of Liquid Broth Cultured with Red Koji on the Rheological Properties of White Pan Bread Dough

Korean Journal of Food Science and Technology, 2011
exaly