| 1 |
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 |
| 2 |
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 |
| 3 |
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 |
| 4 |
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 |
| 5 |
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 |
| 6 |
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 |
| 7 |
Both BAT1 and ARO8 are responsible for unpleasant odor generation in halo-tolerant yeast Zygosaccharomyces rouxii
Watanabe J, Uehara K, Mogi Y
Applied Microbiology and Biotechnology, 99(18), 7685, 2015 |
| 8 |
Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling
Yamamoto S, Shiga K, Kodama Y, Imamura M, Uchida R, Obata A, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 118(1), 56, 2014 |
| 9 |
Analysis of specific proteolytic digestion of the peptidoglutaminase-asparaginase of koji molds
Ito K, Koyama Y
Journal of Bioscience and Bioengineering, 118(3), 253, 2014 |
| 10 |
Simultaneous extraction of oil and soy isoflavones from soy sauce residue using ultrasonic-assisted two-phase solvent extraction technology
Chen XR, Luo YJ, Qi BK, Wan YH
Separation and Purification Technology, 128, 72, 2014 |
