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Articles from other publishers (25)
Jong-Min Lim, Young Dae Kim, Chang-Hyun Song, Su-Jin Park, Dong-Chan Park, Hyung-Rae Cho, Go-Woon Jung, Khawaja Muhammad Imran Bashir, Sae Kwang Ku & Jae-Suk Choi. (2019) Laxative effects of triple fermented barley extracts (FBe) on loperamide (LP)-induced constipation in rats. BMC Complementary and Alternative Medicine 19:1.
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Xiang Xiao, Juan Bai, Jiayan Zhang, Jing Wu & Ying Dong. (2019)
Inhibitory effect of fermented selected barley extracts with
Lactobacillus plantarum
dy‑1 on the proliferation of human HT‐29 Cells
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Toshiki Kosakai, Hirotaka Kato, Cho Sho, Kuniaki Kawano, Ken-ichi Iwai, Yoshikazu Takase, Kenjiro Ogawa, Kazuo Nishiyama & Masao Yamasaki. (2019)
Dietary fermented products using
koji
mold and sweet potato-
shochu
distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet
. PeerJ 7, pages e7671.
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Toshiki KOSAKAI, Ryo NOBETSU, Cho SHOKuniaki KAWANOKen-ichi IWAIYoshikazu TAKASEKazuo NISHIYAMA & Masao YAMASAKI. (2019) Novel fermented products made from sweet potato-<i>shochu</i> distillery by-products reduces body fat and serum cholesterol in mice.麹菌を用いたサツマイモ焼酎粕発酵物の体脂肪蓄積抑制効果及び血清コレステロール低下効果. JOURNAL OF THE BREWING SOCIETY OF JAPAN 114:5, pages 294-301.
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Jong-Min Lim, Chang-Hyun Song, Su-Jin Park, Dong-Chan Park, Hyung-Rae Cho, Go-Woon Jung, Khawaja Muhammad Imran Bashir, Sae Kwang Ku & Jae-Suk Choi. (2018) Protective effects of a triple-fermented barley extract (FBe) against HCl/EtOH-induced gastric mucosa damage in mice. Food Science & Nutrition 6:8, pages 2036-2046.
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Jong-Min Lim, Chang-Hyun Song, Su-Jin Park, Dong-Chan Park, Go-Woon Jung, Hyung-Rae Cho, Sae Kwang Ku & Jae-Suk Choi. (2018) Laxative Effects of Triple-Fermented Barley Extracts (Fbe) in Normal Rats. Toxicology and Environmental Health Sciences 10:2, pages 107-117.
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Jong-Min Lim, Dong-Chan Park, Hyung-Rae Cho, Go-Woon Jung, Sae Kwang Ku & Jae-Suk Choi. (2018) Acute toxicity test of triple fermented barley extracts (fbe) in mice after oral administration. Toxicology and Environmental Health Sciences 9:5, pages 332-345.
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Yousuke Taoka, Naoki Nagano, Hiroyuki Kai & Masahiro Hayashi. (2017) Degradation of Distillery Lees (<i>Shochu kasu</i>) by Cellulase-Producing Thraustochytrids. Journal of Oleo Science 66:1, pages 31-40.
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Heba Handoussa, Rasha Hanafi, Islam Eddiasty, Mohamed El-Gendy, Ahmed El Khatib, Micheal Linscheid, Laila Mahran & Nahla Ayoub. (2013) Anti-inflammatory and cytotoxic activities of dietary phenolics isolated from Corchorus olitorius and Vitis vinifera. Journal of Functional Foods 5:3, pages 1204-1216.
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Miyo Hirata, Keisuke Tsuge, Lahiru N. Jayakody, Yoshitaka Urano, Kazutaka Sawada, Shigeki Inaba, Koji Nagao & Hiroshi Kitagaki. (2012) Structural Determination of Glucosylceramides in the Distillation Remnants of Shochu, the Japanese Traditional Liquor, and Its Production by Aspergillus kawachii. Journal of Agricultural and Food Chemistry 60:46, pages 11473-11482.
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Koji IKEDA, Takayuki NAKANO, Toshikazu YONEMOTO, Makoto FUJII, D-X HOU, Makoto YOSHIMOTO, Rie KURATA-AZUMA, Kazunori TAKAMINE & Toshihiko SUGANUMA. (2012) Physiological activities of a rice-<i>koji</i> beverage made from the distilled residue of sweetpotato <i>shochu</i>: Enhancement of a biological defense ability (NK activity). JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:11, pages 875-881.
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Koji IKEDA, Takayuki NAKANO, Makoto FUJII, De-Xing HOU, Makoto YOSHIMOTO, Rie KURATA-AZUMA, Kazunori TAKAMINE & Toshihiko SUGANUMA. (2012) Physiological functions of a sweetpotato <i>shochu</i> distilled residue beverage with rice <i>koji</i> added. JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:5, pages 355-361.
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Ateea A. Bellail, Omayma E. Shaltout, Mohammed M. Youssef & Ahmed M. A. El Gamal. (2012) Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (<i>Ipomoea batatas</i> (L.) Lam.) Cultivars Grown in Egypt. Food and Nutrition Sciences 03:04, pages 490-499.
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Xiu-Juan Ye, T.B. Ng & Ryoji Nagai. (2010) Inhibitory effect of fermentation byproducts on formation of advanced glycation end-products. Food Chemistry 121:4, pages 1039-1045.
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Yoshikazu Shimada, Takashi Kume, Koji Ishiguro, Rie Kurata, Yoji Kimura & Ryujiro Shiina. (2010) Large-Scale Extraction of Polyphenolics from Sweet Potato Tops and their Characterization. Nippon Shokuhin Kagaku Kogaku Kaishi 57:4, pages 143-149.
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Tomoki NAKANO, Yukiharu KIKUCHI, Toshikazu YONEMOTO, Kazunori TAKAMINE, Makoto FUJII & Takayoshi AOKI. (2010) Effects of Sweet Potato-Shochu Distillery Wastewater on Growth of Bifidobacterium. Food Science and Technology Research 16:5, pages 431-436.
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Puspo E. Giriwono, Takuya Hashimoto, Yusuke Ohsaki, Hitoshi Shirakawa, Hideki Hokazono & Michio Komai. (2010) Extract of fermented barley attenuates chronic alcohol induced liver damage by increasing antioxidative activities. Food Research International 43:1, pages 118-124.
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Yoshifumi Furuta, Naruyuki Maruoka, Akihiro Nakamura, Toshiro Omori & Kenji Sonomoto. (2008) Utilization of Fermented Barley Extract Obtained from a By-product of Barley Shochu for Nisin Production. Journal of Bioscience and Bioengineering 106:4, pages 393-397.
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Cho Sho, Rie Kurata, Hironori Okuno, Yoshikazu Takase & Makoto Yoshimoto. (2008) Characteristics of Breads Made with Sweet Potato-Derived Shochu Distillery By-product Supernatants. Nippon Shokuhin Kagaku Kogaku Kaishi 55:6, pages 287-292.
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Masako Horiuchi & Yoshiyuki Seyama. (2008) Improvement of the Antiinflammatory and Antiallergic Activity of Bidens pilosa L. var. radiata SCHERFF Treated with Enzyme (Cellulosine). Journal of Health Science 54:3, pages 294-301.
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M.S. Padda & D.H. Picha. (2007) Methodology Optimization for Quantification of Total Phenolics and Individual Phenolic Acids in Sweetpotato (Ipomoea batatas L.) Roots. Journal of Food Science 72:7, pages C412-C416.
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V.-D. Truong, R.F. McFeeters, R.T. Thompson, L.L. Dean & B. Shofran. (2007) Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States. Journal of Food Science 72:6, pages C343-C349.
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Takashi Yamasaki, Tsunehiro Aki, Masami Shinozaki, Masahiro Taguchi, Seiji Kawamoto & Kazuhisa Ono. (2006) Utilization of Shochu distillery wastewater for production of polyunsaturated fatty acids and xanthophylls using thraustochytrid. Journal of Bioscience and Bioengineering 102:4, pages 323-327.
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