Pages that link to "Q34259304"
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The following pages link to A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION. (Q34259304):
Displaying 50 items.
- Genomic analysis of the basal lineage fungus Rhizopus oryzae reveals a whole-genome duplication (Q21563342) (← links)
- Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains (Q22305695) (← links)
- Zygosaccharomyces kombuchaensis: the physiology of a new species related to the spoilage yeasts Zygosaccharomyces lentus and Zygosaccharomyces bailii (Q30786740) (← links)
- Development of an owoh-type product from African yam beans (Sphenostylis stenocarpa) (Hoechst (ex. A. Rich.) Harms.) seeds by solid substrate fermentation (Q33181933) (← links)
- Rice-Grown Rhizopus oligosporus Inoculum for Tempeh Fermentation. (Q33229310) (← links)
- Monascus rice products (Q33300616) (← links)
- Kombucha, the fermented tea: microbiology, composition, and claimed health effects (Q33911545) (← links)
- Isolation and analysis of molds from soy sauce koji in Thailand (Q34033978) (← links)
- Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats (Q34271655) (← links)
- Nutritional improvement of cereals by fermentation (Q34516168) (← links)
- Species boundaries and nomenclature of Rhizopus arrhizus (syn. R. oryzae). (Q35286020) (← links)
- Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia (Q36554013) (← links)
- Microbiological studies of Indonesian fermented foodstuffs (Q36561872) (← links)
- Systemic zygomycosis (Q38954056) (← links)
- Food biotechnology review: traditional solid-state fermentations of plant raw materials--application, nutritional significance, and future prospects (Q39563866) (← links)
- Penetration of Rhizopus oligosporus into Soybeans in Tempeh (Q39809248) (← links)
- Indonesian tapé ketan fermentation. (Q39812570) (← links)
- Fungus culture collections as a biotechnological resource (Q39840466) (← links)
- Flavor and Microorganisms (Q39993630) (← links)
- Microbial sources of protein (Q39997283) (← links)
- Conidium germination rate in wild and domesticated yellow-green aspergilli. (Q40058042) (← links)
- Legume-based fermented foods: their preparation and nutritional quality (Q40250681) (← links)
- Persistence of aflatoxin during the fermentation of soy sauce. (Q40733895) (← links)
- Production of aflatoxin on rice (Q40983242) (← links)
- Production of aflatoxin on wheat and oats: measurement with a recording densitometer. (Q40988578) (← links)
- Lactic acid bacterial fermentation of burong dalag (Q41025583) (← links)
- Production of higher alcohols during indonesian tapé ketan fermentation. (Q43027113) (← links)
- Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety (Q44011212) (← links)
- Three Traditional Fermented Baobab Foods from Benin,Mutchayan, Dikouanyouri, andTayohounta: Preparation, Properties, and Consumption (Q46263151) (← links)
- Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri-a fermented-castorseed soup condiment (Q46956934) (← links)
- Phylogenetic Status of Two Undescribed Zygomycete Species from Korea: Actinomucor elegans and Mucor minutus (Q49679273) (← links)
- Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity (Q50437063) (← links)
- Growth kinetics of biopigment production by Thai isolated Monascus purpureus in a stirred tank bioreactor (Q50561829) (← links)
- Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product (Q50655556) (← links)
- Maximizing yellow pigment production in fed-batch culture of Monascus sp. (Q51336459) (← links)
- The Kombucha consortia of yeasts and bacteria (Q56020589) (← links)
- (Q56020597) (redirect page) (← links)
- Real-time monitoring of the accretion of Rhizopus oligosporus biomass during the solid-substrate tempe fermentation (Q56975178) (← links)
- Colour and pH changes of tempe during extended fermentation (Q57311259) (← links)
- Old Bottle, New Wine: The Function of Chultuns in the Maya Lowlands (Q59234193) (← links)
- Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products (Q64118375) (← links)
- The Nutritive Value of Dehulled Soybeans Fermented with Aspergillus Oryzae or Rhizopus Oligosporus as Evaluated by Rats (Q67018457) (← links)
- Aflatoxin Production by a Variant of Aspergillus oryzae (NRRL Strain 1988) on Cowpeas ( Vigna sinensis ) (Q67457006) (← links)
- Degradation of stachyose, raffinose, melibiose and sucrose by different tempe-producing Rhizopus fungi (Q70946895) (← links)
- Candida mogii sp. n., a halotolerant yeast associated with miso fermentation (Q71100678) (← links)
- Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis (Q71932781) (← links)
- Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II (Q72598286) (← links)
- Tempe fermentation: Some aspects of formation of γ-linolenic acid, proteases and vitamins (Q79145317) (← links)
- Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production (Q83482332) (← links)
- Culture conditions for yellow pigment formation byMonascus sp. KB 10 grown on cassava medium (Q87089647) (← links)