Enhancing miso production with optimized puffed-rice koji and its biological function evaluation-Reference-Cited by-同舟云学术

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Enhancing miso production with optimized puffed-rice koji and its biological function evaluation

Published:2024-08 Issue: Volume:60 Page:104463
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lin Shin-Ping^ORCID,Chou Yu-Chieh,Chen Chiao-En,Lai Yen-Tso,Hsieh Chen-Che,Tsai Tsung-Yu,Lin Yun-Hsin,Santoso Shella Permatasari,Lin Hui-Wen,Cheng Kuan-Chen^ORCID

Funder

National Taiwan University

Taipei Medical University

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Reference44 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

2. Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity;Akbari;LWT-food Science & Technology,2023

3. Fermentation and the microbial community of Japanese koji and miso: A review;Allwood;Journal of Food Science,2021

4. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage;Bechman;Journal of Food Science,2012

5. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi;Bhanja;Bioresource Technology,2009

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity;Fermentation;2024-09-03

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