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Items: 1 to 20 of 336

1.

Traditional healthful fermented products of Japan.

Murooka Y, Yamshita M.

J Ind Microbiol Biotechnol. 2008 Aug;35(8):791-8. doi: 10.1007/s10295-008-0362-5. Epub 2008 May 7. Review.

PMID:
18461373
2.

A review of studies and measures to improve the mycotoxicological safety of traditional Japanese mold-fermented foods.

Tanaka K, Kushiro M, Manabe M.

Mycotoxin Res. 2006 Sep;22(3):153-8. doi: 10.1007/BF02959268.

PMID:
23605660
3.

Non-dairy probiotic products.

Rivera-Espinoza Y, Gallardo-Navarro Y.

Food Microbiol. 2010 Feb;27(1):1-11. doi: 10.1016/j.fm.2008.06.008. Epub 2008 Jul 1. Review.

PMID:
19913684
4.

Significance of microbial symbiotic coexistence in traditional fermentation.

Furukawa S, Watanabe T, Toyama H, Morinaga Y.

J Biosci Bioeng. 2013 Nov;116(5):533-9. doi: 10.1016/j.jbiosc.2013.05.017. Epub 2013 Jun 21. Review.

PMID:
23791634
5.

Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.

Nanda K, Taniguchi M, Ujike S, Ishihara N, Mori H, Ono H, Murooka Y.

Appl Environ Microbiol. 2001 Feb;67(2):986-90.

6.

An introduction to the traditional fermented foods and beverages of Turkey.

Kabak B, Dobson AD.

Crit Rev Food Sci Nutr. 2011 Mar;51(3):248-60. doi: 10.1080/10408390903569640. Review.

PMID:
21390945
7.

Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.

Hachmeister KA, Fung DY.

Crit Rev Microbiol. 1993;19(3):137-88. Review.

PMID:
8267862
8.

Alkaline-fermented foods: a review with emphasis on pidan fermentation.

Wang J, Fung DY.

Crit Rev Microbiol. 1996;22(2):101-38. Review.

PMID:
8817079
9.
10.

Traditional soyfoods: processing and products.

Golbitz P.

J Nutr. 1995 Mar;125(3 Suppl):570S-572S. Review.

PMID:
7884535
11.

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).

Watanabe N, Fujimoto K, Aoki H.

Int J Food Sci Nutr. 2007 Dec;58(8):577-87.

PMID:
17852485
12.

High throughput biotechnology in traditional fermented food industry.

Yang Y, Xu RM, Song J, Wang WM.

Recent Pat Food Nutr Agric. 2010 Nov;2(3):251-7.

PMID:
20863273
13.

Commercial bacterial starter cultures for fermented foods of the future.

Hansen EB.

Int J Food Microbiol. 2002 Sep 15;78(1-2):119-31. Review.

PMID:
12222629
14.

Fermentation of low-salt miso as affected by supplementation with ethanol.

Chiou RY, Ferng S, Beuchat LR.

Int J Food Microbiol. 1999 Apr 1;48(1):11-20.

PMID:
10375131
15.

Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.

Lin CH, Wei YT, Chou CC.

Food Microbiol. 2006 Oct;23(7):628-33. Epub 2006 Mar 9.

PMID:
16943061
16.

Metabolite profiling of doenjang, fermented soybean paste, during fermentation.

Namgung HJ, Park HJ, Cho IH, Choi HK, Kwon DY, Shim SM, Kim YS.

J Sci Food Agric. 2010 Aug 30;90(11):1926-35. doi: 10.1002/jsfa.4036.

PMID:
20572059
17.

Flavouring composition prepared by fermentation with Bacillus spp.

Beaumont M.

Int J Food Microbiol. 2002 May 25;75(3):189-96. Review.

PMID:
12036142
18.

Fermented milks and milk products as functional foods--a review.

Shiby VK, Mishra HN.

Crit Rev Food Sci Nutr. 2013;53(5):482-96. doi: 10.1080/10408398.2010.547398. Review.

PMID:
23391015
19.
20.

Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture.

Marui J, Tada S, Fukuoka M, Wagu Y, Shiraishi Y, Kitamoto N, Sugimoto T, Hattori R, Suzuki S, Kusumoto K.

Int J Food Microbiol. 2013 Sep 2;166(2):238-43. doi: 10.1016/j.ijfoodmicro.2013.07.006. Epub 2013 Jul 18.

PMID:
23973834
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