Strain Screening, Fermentation, Separation, and Encapsulation for Production of Nattokinase Functional Food

Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas

(2011) Xuetuan Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto)

(2011) Naoko Inomata et al.   ALLERGOLOGY INTERNATIONAL

Enteric-coated capsules filled with freeze-dried chitosan/poly(γ-glutamic acid) nanoparticles for oral insulin delivery

(2010) Kiran Sonaje et al.   BIOMATERIALS

New Year’s Greetings

(2010) Shinji Shimada   JOURNAL OF DERMATOLOGY

Isolation of Halotolerant Bacillus licheniformis WX-02 and Regulatory Effects of Sodium Chloride on Yield and Molecular Sizes of Poly-γ-Glutamic Acid

(2009) Xuetuan Wei et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Purification and Characterization of Nattokinase from Bacillus subtilis Natto B-12

(2009) Cong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

BSF1 fibrinolytic enzyme from a marine bacterium Bacillus subtilis A26: Purification, biochemical and molecular characterization

(2009) Rym Agrebi et al.   PROCESS BIOCHEMISTRY

Isolation and characterisation of the isoflavones from sprouted chickpea seeds

(2008) Shuhui Zhao et al.   FOOD CHEMISTRY

A Simple and Cost-Saving Approach To Optimize the Production of Subtilisin NAT by Submerged Cultivation ofBacillus subtilisNatto

(2008) Ting-Wei Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of the stability of nattokinase using γ-polyglutamic acid as a coating material for microencapsulation

(2008) Chang-Wei Hsieh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanisms of Thrombus Formation

(2008) Bruce Furie et al.   NEW ENGLAND JOURNAL OF MEDICINE