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Journal Abstract Search

213 related items for PubMed ID: 18031859

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  • 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 22; 54(4):1309-14. PubMed ID: 16478253
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  • 4. 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 01; 110(1):19-23. PubMed ID: 16580082
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  • 7. Evaluation of antioxidative and mutagenic properties of 50% ethanolic extract from red beans fermented by Aspergillus oryzae.
    Chou ST, Chang CT, Chao WW, Chung YC.
    J Food Prot; 2002 Sep 01; 65(9):1463-9. PubMed ID: 12233859
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  • 8. Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient.
    Lin YC, Chou CC.
    Int J Food Sci Nutr; 2009 Nov 01; 60(7):627-36. PubMed ID: 19817642
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  • 9. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.
    Bhanja Dey T, Kuhad RC.
    Lett Appl Microbiol; 2014 Nov 01; 59(5):493-9. PubMed ID: 24964826
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  • 11. Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1.
    Chung YC, Chang CT, Chao WW, Lin CF, Chou ST.
    J Agric Food Chem; 2002 Apr 10; 50(8):2454-8. PubMed ID: 11929313
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  • 13. 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 10; 71(10):2515-21. PubMed ID: 17928714
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