| 1 |
Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis)
Uchida M, Hideshima N, Araki T
Journal of Bioscience and Bioengineering, 127(2), 183, 2019 |
| 2 |
A quick method for producing biodiesel from soy sauce residue under supercritical carbon dioxide
Xiang C, Liu SY, Fu Y, Chang J
Renewable Energy, 134, 739, 2019 |
| 3 |
Microbe participation in aroma production during soy sauce fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 125(6), 688, 2018 |
| 4 |
Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source
Roman L, Reguilon MP, Gomez M
Journal of Food Engineering, 219, 93, 2018 |
| 5 |
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 123(2), 203, 2017 |
| 6 |
Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis)
Uchida M, Kurushima H, Ishihara K, Murata Y, Touhata K, Ishida N, Niwa K, Araki T
Journal of Bioscience and Bioengineering, 123(3), 327, 2017 |
| 7 |
Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast
Uehara K, Watanabe J, Mogi Y, Tsukioka Y
Journal of Bioscience and Bioengineering, 123(3), 333, 2017 |
| 8 |
Degradation of 3-phenoxybenzoic acid by a filamentous fungus Aspergillus oryzae M-4 strain with self-protection transformation
Zhu YT, Li JL, Yao K, Zhao N, Zhou K, Hu XJ, Zou LK, Han XF, Liu AP, Liu SL
Applied Microbiology and Biotechnology, 100(22), 9773, 2016 |
| 9 |
Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation
Zhang JR, Du GC, Chen J, Fang F
Biotechnology Letters, 38(10), 1723, 2016 |
| 10 |
Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation
Montriwong A, Rodtong S, Yongsawatdigul J
Applied Biochemistry and Biotechnology, 176(2), 505, 2015 |
