Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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Fermented Red Ginseng Potentiates Improvement of Metabolic Dysfunction in Metabolic Syndrome Rat Models.Red-koji fermented red ginseng ameliorates high fat diet-induced metabolic disorders in mice.Ku70 and ku80 null mutants improve the gene targeting frequency in Monascus ruber M7.

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P2860

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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P1476

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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Masaaki Yasuda

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Megumi Kuba-Miyara

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Shinjiro Tachibana

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P2860

Purification of an acid proteinase from Aspergillus saitoi and determination of peptide bond specificity

Monascus rice products.

Unique catalytic and molecular properties of hydrolases from Aspergillus used in Japanese bioindustries.

A mainstay of functional food science in Japan--history, present status, and future outlook.

Biologically active components and nutraceuticals in the Monascus-fermented rice: a review.

Aspartic proteinases from Mucor spp. in cheese manufacturing.

Enzymatic properties of the cysteinesulfinic acid derivative of the catalytic-base mutant Glu400-->Cys of glucoamylase from Aspergillus awamori.

Red yeast rice fermentation by selected Monascus sp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production.

Angiotensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food.

Mechanism underlying gamma-aminobutyric acid-induced antihypertensive effect in spontaneously hypertensive rats.

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s00253-012-4300-0

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49-60

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scholarly article

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10.1007/S00253-012-4300-0

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English

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2012-08-03T00:00:00Z

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1043311898

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22864970

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Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

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P2860

P2860

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P407

P433

P478

P577

P6179

P698

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P407

P433

P478

P577

P6179

P698