1. Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression. Issue 3 (2nd February 2021) Authors: Zeng, Chuantao; Yoshizaki, Yumiko; Yin, Xuan; Wang, Zitai; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 969 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata. Issue 1 (30th November 2021) Authors: Wang, Zitai; Okutsu, Kayu; Yoshizaki, Yumiko; Futagami, Taiki; Tamaki, Hisanori; Maruyama, Takuro; Toume, Kazufumi; Komatsu, Katsuko; Hashimoto, Fumio; Takamine, Kazunori Journal: Traditional & Kampo Medicine Issue: Volume 9:Issue 1(2022) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗