Related references
Note: Only part of the references are listed.Isolation of the antioxidant pyranonigrin-A from rice mold starters used in the manufacturing process of fermented foods
Yoshiaki Miyake et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
Chia-Hung Lin et al.
FOOD MICROBIOLOGY (2006)
Dietary antioxidants in preventing atherogenesis
A. C. Kaliora et al.
ATHEROSCLEROSIS (2006)
A new radical scavenging anthracene glycoside, asperflavin ribofuranoside, and polyketides from a marine isolate of the fungus Microsporum
Yong Li et al.
CHEMICAL & PHARMACEUTICAL BULLETIN (2006)
Probiotics and their fermented food products are beneficial for health
S. Parvez et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Immunological functions of soy sauce: Hypoallergenicity and antiallergic activity of soy sauce
M Kobayashi
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)
Effects of dried bonito (Katsuobushi) and captopril, an angiotensin I-converting enzyme inhibitor, on rat isolated aorta:: A possible mechanism of antihypertensive action
K Kouno et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2005)
Antioxidant activity of fermented soybean extract
CC Hu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Antioxidant isoflavones in Osage orange, Maclura pomifera (Raf.) Schneid
R Tsao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Dimerumic acid as an antioxidant from the mold, Monascus anka: the inhibition mechanisms against lipid peroxidation and hemeprotein-mediated oxidation
J Taira et al.
BIOCHEMICAL PHARMACOLOGY (2002)
1,1-diphenyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer cell lines
A Hirota et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2000)
Share Paper
