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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 30991572)

  • 1. Aflatoxin Production by Aspergillus parasiticus and Its Stability During the Manufacture of Korean Soy Paste (Doenjang) and Soy Sauce (Kanjang) by Traditional Method.
    Park KY; Lee KB; Bullerman LB
    J Food Prot; 1988 Dec; 51(12):938-944. PubMed ID: 30991572
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The proportion of non-aflatoxigenic strains of the Aspergillus flavus/oryzae complex from meju by analyses of the aflatoxin biosynthetic genes.
    Hong SB; Lee M; Kim DH; Chung SH; Shin HD; Samson RA
    J Microbiol; 2013 Dec; 51(6):766-72. PubMed ID: 24385353
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Degradation mechanism of aflatoxin B1 and aflatoxin G1 by salt tolerant Bacillus albus YUN5 isolated from 'doenjang', a traditional Korean food.
    Kumar V; Bahuguna A; Lee JS; Sood A; Han SS; Chun HS; Kim M
    Food Res Int; 2023 Mar; 165():112479. PubMed ID: 36869492
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in
    Kumar V; Bahuguna A; Ramalingam S; Lee JS; Han SS; Chun HS; Kim M
    J Fungi (Basel); 2022 Feb; 8(2):. PubMed ID: 35205943
    [No Abstract]   [Full Text] [Related]  

  • 5. Meat Starter Culture Reduces
    Zahija Jazbec I; Demšar L; Jeršek B; Polak T
    Toxins (Basel); 2024 Apr; 16(4):. PubMed ID: 38668598
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.
    Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I
    J Food Sci; 2018 Jun; 83(6):1723-1732. PubMed ID: 29761893
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Multiplex PCR assay for the detection of aflatoxigenic and non-aflatoxigenic fungi in meju, a Korean fermented soybean food starter.
    Kim DM; Chung SH; Chun HS
    Food Microbiol; 2011 Oct; 28(7):1402-8. PubMed ID: 21839392
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aflatoxin B
    Lee KR; Yang SM; Cho SM; Kim M; Hong SY; Chung SH
    J Microbiol Biotechnol; 2017 Jan; 27(1):57-66. PubMed ID: 27817189
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
    Park KY; Jung KO; Rhee SH; Choi YH
    Mutat Res; 2003; 523-524():43-53. PubMed ID: 12628502
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.
    Jung JY; Chun BH; Jeon CO
    J Food Sci; 2015 Dec; 80(12):M2853-9. PubMed ID: 26495904
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.
    Jeong DW; Kim HR; Jung G; Han S; Kim CT; Lee JH
    J Microbiol Biotechnol; 2014 May; 24(5):648-60. PubMed ID: 24548930
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards.
    Shukla S; Lee JS; Bajpai VK; Khan I; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2019 Nov; 133():110729. PubMed ID: 31381944
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process.
    Park YC; Park DH
    Food Sci Biotechnol; 2016; 25(3):777-784. PubMed ID: 30263336
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Growth and Aflatoxin B1, B2, G1, and G2 Production by Aspergillus flavus and Aspergillus parasiticus on Ground Flax Seeds (Linum usitatissimum).
    Ting WTE; Chang CH; Szonyi B; Gizachew D
    J Food Prot; 2020 Jun; 83(6):975-983. PubMed ID: 32034398
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Controlling aflatoxin contamination and propagation of Aspergillus flavus by a soy-fermenting Aspergillus oryzae strain.
    Alshannaq AF; Gibbons JG; Lee MK; Han KH; Hong SB; Yu JH
    Sci Rep; 2018 Nov; 8(1):16871. PubMed ID: 30442975
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aflatoxin at several initial concentrations is degraded by different amounts of mycelium of Aspergillus parasiticus.
    Doyle MP; Marth EH
    Z Lebensm Unters Forsch; 1978 Jul; 166(6):359-62. PubMed ID: 695964
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.
    Shukla S; Lee JS; Park HK; Yoo JA; Hong SY; Kim JK; Kim M
    J Food Sci; 2015 Aug; 80(8):M1794-803. PubMed ID: 26147854
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.
    Jung JY; Lee SH; Jeon CO
    Int J Food Microbiol; 2014 Aug; 185():112-20. PubMed ID: 24960292
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
    Chun BH; Kim KH; Jeong SE; Jeon CO
    Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product.
    Shukla S; Bahuguna A; Park HK; Kim JK; Kim M
    Sci Rep; 2020 Jan; 10(1):1081. PubMed ID: 31974506
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.