Quality, Antioxidative Ability, and Cell Proliferation-Enhancing Activity of Fermented Black Soybean Broths with Various Supplemental Culture Medium

Sub-Critical Water Extraction of Residual Green Tea to Produce a Roasted Green Tea-Like Extract

(2010) Hideo ETOH et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean

(2010) Amit Kumar Dixit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial, antioxidant, cytotoxicity and platelet aggregation inhibitory activity of a novel molecule isolated and characterized from mango ginger (Curcuma amada Roxb.) rhizome

(2010) R. S. Policegoudra et al.   JOURNAL OF BIOSCIENCES

Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation

(2010) Yongjin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization Process of Black Soybean Natto Using Response Surface Methodology

(2009) Ming-Chih Shih et al.   JOURNAL OF FOOD SCIENCE

Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

(2009) Chan Uk Park et al.   JOURNAL OF FOOD SCIENCE

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Identification of Bacillus cereus in a Chungkukjang That Showed High Anticancer Effects Against AGS Human Gastric Adenocarcinoma Cells

(2009) Hae-Ree Seo et al.   JOURNAL OF MEDICINAL FOOD

Use of topical herbal remedies and cosmetics: a questionnaire-based investigation in dermatology out-patients

(2009) M Corazza et al.   JOURNAL OF THE EUROPEAN ACADEMY OF DERMATOLOGY AND VENEREOLOGY

Engineering of a Glycerol Utilization Pathway for Amino Acid Production by Corynebacterium glutamicum

(2008) D. Rittmann et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Traditional healthful fermented products of Japan

(2008) Yoshikatsu Murooka et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY