253 related articles for article (PubMed ID: 16580082)
1. Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi.
Lin CH; Chou CC
Int J Food Microbiol; 2006 Jul; 110(1):19-23. PubMed ID: 16580082
[TBL] [Abstract][Full Text] [Related]
2. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
Hung YH; Huang HY; Chou CC
Int J Food Microbiol; 2007 Aug; 118(1):62-8. PubMed ID: 17628128
[TBL] [Abstract][Full Text] [Related]
3. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
Lee IH; Chou CC
J Agric Food Chem; 2006 Feb; 54(4):1309-14. PubMed ID: 16478253
[TBL] [Abstract][Full Text] [Related]
4. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.
Lin CH; Wei YT; Chou CC
Food Microbiol; 2006 Oct; 23(7):628-33. PubMed ID: 16943061
[TBL] [Abstract][Full Text] [Related]
5. Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.
Hsieh ML; Chou CC
Int J Food Microbiol; 2006 Aug; 111(1):43-7. PubMed ID: 16875752
[TBL] [Abstract][Full Text] [Related]
6. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean.
Lee IH; Hung YH; Chou CC
Int J Food Microbiol; 2008 Jan; 121(2):150-6. PubMed ID: 18031859
[TBL] [Abstract][Full Text] [Related]
7. In vitro protective effects of Terminalia arjuna bark extracts against the 4-nitroquinoline-N-oxide genotoxicity.
Pasquini R; Scassellati-Sforzolini G; Villarini M; Moretti M; Marcarelli M; Fatigoni C; Kaur S; Kumar S; Grover IS
J Environ Pathol Toxicol Oncol; 2002; 21(1):33-44. PubMed ID: 11934011
[TBL] [Abstract][Full Text] [Related]
8. Antimutagenic activity of milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus.
Bodana AR; Rao DR
J Dairy Sci; 1990 Dec; 73(12):3379-84. PubMed ID: 2099363
[TBL] [Abstract][Full Text] [Related]
9. A comparative study on the antimutagenic properties of aqueous extracts of Aspalathus linearis (rooibos), different Cyclopia spp. (honeybush) and Camellia sinensis teas.
van der Merwe JD; Joubert E; Richards ES; Manley M; Snijman PW; Marnewick JL; Gelderblom WC
Mutat Res; 2006 Dec; 611(1-2):42-53. PubMed ID: 16949333
[TBL] [Abstract][Full Text] [Related]
10. Changes in the contents of sugars and organic acids during the ripening and storage of sufu, a traditional Oriental fermented product of soybean cubes.
Moy YS; Chou CC
J Agric Food Chem; 2010 Dec; 58(24):12790-3. PubMed ID: 21090680
[TBL] [Abstract][Full Text] [Related]
11. Possible mechanisms of antimutagenicity in fermented soymilk prepared with a coculture of Streptococcus infantis and Bifidobacterium infantis.
Hsieh ML; Fang SW; Yu RC; Chou CC
J Food Prot; 2007 Apr; 70(4):1025-8. PubMed ID: 17477279
[TBL] [Abstract][Full Text] [Related]
12. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different beta-glucosidase-producing fungi.
Georgetti SR; Vicentini FT; Yokoyama CY; Borin MF; Spadaro AC; Fonseca MJ
J Appl Microbiol; 2009 Feb; 106(2):459-66. PubMed ID: 19200313
[TBL] [Abstract][Full Text] [Related]
13. Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji.
Huang RY; Chou CC
J Agric Food Chem; 2008 Sep; 56(18):8484-9. PubMed ID: 18729461
[TBL] [Abstract][Full Text] [Related]
14. [Antimutagenic action of bacteria on mutagenesis induced by 4-nitroquinoline-1-oxide in Salmonella typhimurium].
Borob'eva LI; Cherdyntseva TA; Abilev SK
Mikrobiologiia; 1995; 64(2):228-33. PubMed ID: 7616879
[TBL] [Abstract][Full Text] [Related]
15. Isolation of the antioxidant pyranonigrin-A from rice mold starters used in the manufacturing process of fermented foods.
Miyake Y; Ito C; Itoigawa M; Osawa T
Biosci Biotechnol Biochem; 2007 Oct; 71(10):2515-21. PubMed ID: 17928714
[TBL] [Abstract][Full Text] [Related]
16. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi.
Bhanja T; Kumari A; Banerjee R
Bioresour Technol; 2009 Jun; 100(11):2861-6. PubMed ID: 19232489
[TBL] [Abstract][Full Text] [Related]
17. Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture.
Marui J; Tada S; Fukuoka M; Wagu Y; Shiraishi Y; Kitamoto N; Sugimoto T; Hattori R; Suzuki S; Kusumoto K
Int J Food Microbiol; 2013 Sep; 166(2):238-43. PubMed ID: 23973834
[TBL] [Abstract][Full Text] [Related]
18. Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean.
Huang YH; Lai YJ; Chou CC
J Biosci Bioeng; 2011 Jul; 112(1):49-53. PubMed ID: 21497549
[TBL] [Abstract][Full Text] [Related]
19. Ginseng extract exhibits antimutagenic activity against induced mutagenesis in various strains of Salmonella typhimurium.
Geetha T; Saini A; Kaur IP
Indian J Exp Biol; 2006 Oct; 44(10):838-41. PubMed ID: 17131915
[TBL] [Abstract][Full Text] [Related]
20. Fermentation as a bio-process to obtain functional soybean flours.
Fernandez-Orozco R; Frias J; Muñoz R; Zielinski H; Piskula MK; Kozlowska H; Vidal-Valverde C
J Agric Food Chem; 2007 Oct; 55(22):8972-9. PubMed ID: 17907774
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]