These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
187 related articles for article (PubMed ID: 29499610)
1. Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice Koji Fermentation. Lee S; Lee DE; Singh D; Lee CH J Agric Food Chem; 2018 Mar; 66(11):2694-2703. PubMed ID: 29499610 [TBL] [Abstract][Full Text] [Related]
2. Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation. Lee da E; Lee S; Jang ES; Shin HW; Moon BS; Lee CH Molecules; 2016 Jun; 21(6):. PubMed ID: 27314317 [TBL] [Abstract][Full Text] [Related]
3. Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula. Seo HS; Lee S; Singh D; Shin HW; Cho SA; Lee CH Food Chem; 2018 Nov; 266():161-169. PubMed ID: 30381171 [TBL] [Abstract][Full Text] [Related]
4. Varying Inocula Permutations ( Gil HJ; Lee S; Singh D; Lee C J Microbiol Biotechnol; 2018 Dec; 28(12):1971-1981. PubMed ID: 30380825 [TBL] [Abstract][Full Text] [Related]
5. Metabolite profiling and bioactivity of rice koji fermented by Aspergillus strains. Kim AJ; Choi JN; Kim J; Kim HY; Park SB; Yeo SH; Choi JH; Liu KH; Lee CH J Microbiol Biotechnol; 2012 Jan; 22(1):100-6. PubMed ID: 22297225 [TBL] [Abstract][Full Text] [Related]
6. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae. Son EY; Lee SM; Kim M; Seo JA; Kim YS Food Res Int; 2018 Jul; 109():596-605. PubMed ID: 29803489 [TBL] [Abstract][Full Text] [Related]
7. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage. Bechman A; Phillips RD; Chen J J Food Sci; 2012 Jun; 77(6):M318-22. PubMed ID: 22583119 [TBL] [Abstract][Full Text] [Related]
8. Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice. Lee DE; Lee S; Singh D; Jang ES; Shin HW; Moon BS; Lee CH Food Chem; 2017 Sep; 231():258-266. PubMed ID: 28450005 [TBL] [Abstract][Full Text] [Related]
9. Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH J Microbiol Biotechnol; 2018 Aug; 28(8):1260-1269. PubMed ID: 30301311 [TBL] [Abstract][Full Text] [Related]
10. Metabolomics-based optimal koji fermentation for tyrosinase inhibition supplemented with Astragalus radix. Kim AJ; Choi JN; Kim J; Yeo SH; Choi JH; Lee CH Biosci Biotechnol Biochem; 2012; 76(5):863-9. PubMed ID: 22738950 [TBL] [Abstract][Full Text] [Related]
11. Effects of koji fermented phenolic compounds on the oxidative stability of fish miso. Giri A; Osako K; Okamoto A; Okazaki E; Ohshima T J Food Sci; 2012 Feb; 77(2):C228-35. PubMed ID: 22251370 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Mapping haze-komi on rice koji grains using β-glucuronidase expressing Aspergillus oryzae and mass spectrometry imaging. Wisman AP; Tamada Y; Hirohata S; Gomi K; Fukusaki E; Shimma S J Biosci Bioeng; 2020 Mar; 129(3):296-301. PubMed ID: 31623949 [TBL] [Abstract][Full Text] [Related]
14. Effect of Ichikawa E; Hirata S; Hata Y; Yazawa H; Tamura H; Kaneoke M; Iwashita K; Hirata D Biosci Biotechnol Biochem; 2020 Aug; 84(8):1714-1723. PubMed ID: 32448088 [TBL] [Abstract][Full Text] [Related]
15. Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method. Yazawa H; Tokuoka M; Kozato H; Mori Y; Umeo M; Toyoura R; Oda K; Fukuda H; Iwashita K J Biosci Bioeng; 2019 Aug; 128(2):183-190. PubMed ID: 30885682 [TBL] [Abstract][Full Text] [Related]
16. Effect of temperature on saccharification and oligosaccharide production efficiency in koji amazake. Oguro Y; Nakamura A; Kurahashi A J Biosci Bioeng; 2019 May; 127(5):570-574. PubMed ID: 30414826 [TBL] [Abstract][Full Text] [Related]
17. Quantitative evaluation of haze formation of koji and progression of internal haze by drying of koji during koji making. Ito K; Gomi K; Kariyama M; Miyake T J Biosci Bioeng; 2017 Jul; 124(1):62-70. PubMed ID: 28373030 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. GC-MS based metabolite profiling of rice Koji fermentation by various fungi. Kim AJ; Choi JN; Kim J; Park SB; Yeo SH; Choi JH; Lee CH Biosci Biotechnol Biochem; 2010; 74(11):2267-72. PubMed ID: 21071848 [TBL] [Abstract][Full Text] [Related]
20. Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions. Park MK; Seo JA; Kim YS Int J Food Microbiol; 2019 Oct; 307():108270. PubMed ID: 31408740 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]