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Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 487, doi. 10.3390/fermentation9050487
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- Article
Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 447, doi. 10.3390/fermentation9050447
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- Article
Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 423, doi. 10.3390/fermentation9050423
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- Article
Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non- Saccharomyces yeast as industrial wine starters.
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- AMB Express, 2016, v. 6, n. 1, p. 1, doi. 10.1186/s13568-016-0278-9
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- Article
2 month of 1% Rubus coreanus vinegar drink reduces body weight and adipocyte size in dietary induced obesity rats (LB361).
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- FASEB Journal, 2014, v. 28, p. N.PAG, doi. 10.1096/fasebj.28.1_supplement.lb361
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- Article
Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages.
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- Molecules, 2019, v. 24, n. 3, p. 567, doi. 10.3390/molecules24030567
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- Article
Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar.
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- Antibiotics (2079-6382), 2024, v. 13, n. 7, p. 626, doi. 10.3390/antibiotics13070626
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- Article
p‐Hydroxybenzyl alcohol inhibits four obesity‐related enzymes in vitro.
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- Journal of Biochemical & Molecular Toxicology, 2018, v. 32, n. 12, p. N.PAG, doi. 10.1002/jbt.22223
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- Article
Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea.
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- Foods, 2022, v. 11, n. 22, p. 3573, doi. 10.3390/foods11223573
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- Article
Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae.
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- Foods, 2022, v. 11, n. 1, p. 68, doi. 10.3390/foods11010068
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- Article
Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes.
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- Foods, 2020, v. 9, n. 9, p. 1232, doi. 10.3390/foods9091232
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- Article
Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2.
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- Foods, 2020, v. 9, n. 8, p. 1063, doi. 10.3390/foods9081063
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- Article
Effect of heat-treated Nuruk on the quality characteristics of aged Yakju.
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- Food Science & Biotechnology, 2018, v. 27, n. 3, p. 715, doi. 10.1007/s10068-018-0306-4
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- Article
Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production.
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- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 959, doi. 10.1007/s10068-017-0114-2
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- Article
Effects of Maclura tricuspidata (Carr.) Bur fruits and its phytophenolics on obesity‐related enzymes.
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- Journal of Food Biochemistry, 2020, v. 44, n. 1, p. N.PAG, doi. 10.1111/jfbc.13110
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- Article
Metabolomics-Based Optimal Koji Fermentation for Tyrosinase Inhibition Supplemented with Astragalus Radix.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 5, p. 863, doi. 10.1271/bbb.110171
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- Article
Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 5, p. 2093, doi. 10.1007/s00253-016-8042-2
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- Article
Cloning of the LEU2 gene from the amylolytic yeast Saccharomycopsis fibuligera.
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- Food Science & Biotechnology, 2015, v. 24, n. 6, p. 2151, doi. 10.1007/s10068-015-0286-6
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- Article
Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration.
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- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 445, doi. 10.1007/s10068-015-0059-2
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- Article
Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation.
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- Food Science & Biotechnology, 2013, v. 22, n. 6, p. 1559, doi. 10.1007/s10068-013-0251-1
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- Article
Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 453, doi. 10.1007/s10068-012-0057-6
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- Article
Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk.
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- Journal of Microbiology, 2015, v. 53, n. 12, p. 812, doi. 10.1007/s12275-015-5516-3
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- Article
Mycoflora dynamics analysis of Korean traditional wheat-based nuruk.
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- Journal of Microbiology, 2014, v. 52, n. 12, p. 1025, doi. 10.1007/s12275-014-4620-0
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- Article
Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains.
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- Microorganisms, 2023, v. 11, n. 6, p. 1503, doi. 10.3390/microorganisms11061503
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- Article
Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters.
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- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-78166-9
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- Article
Antifungal effect of amentoflavone derived from Selaginella tamariscina.
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- Archives of Pharmacal Research, 2006, v. 29, n. 9, p. 746, doi. 10.1007/BF02974074
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- Article
Cloning and characterization of a gene encoding the γ-butyrolactone autoregulator receptor from Streptomyces clavuligerus.
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- Archives of Microbiology, 2004, v. 182, n. 1, p. 44, doi. 10.1007/s00203-004-0697-x
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- Article