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Aspergillus oryzae
Aspergillus Oryzae in Solid-State and Submerged Fermentations Progress Report on a Multi-Disciplinary Project
FERMENTED SOY FOODS and SAUCE 359 ^'-Naphthol May Be Added As Preserva- the Isoelectric Point of the Protein in Tive, but That Is Not Neeessary If the Sah the Meal
Final Screening Assessment for Aspergillus Oryzae ATCC 11866
Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus Oryzae S
Mycotoxicological Studies of an Aspergillus Oryzae Strain
Aspergillus Oryzae) As a Modern Biotechnological Tool Ghoson M
Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
The Production of Fungal Mannanase, Cellulase and Xylanase Using Palm Kernel Meal As a Substrate
Functional Genomics of Aspergillus Oryzae: Strategies and Progress
Reconstitution of Polyketide-Derived Meroterpenoid Biosynthetic Pathway in Aspergillus Oryzae
Aspergillus Oryzae S
First Record of Aspergillus Oryzae As an Entomopathogenic Fungus Against the Poultry Red Mite Dermanyssus Gallinae T
Physiochemical Quality and Sensory Characteristics of Koji Made with Soybean, Rice, and Wheat for Commercial Doenjang Production
GRAS Notice 829, Dried Biomass of Aspergillus Oryzae Fermented With
Development of Koji by Culturing Aspergillus Oryzae on Nori (Pyropia Yezoensis)
Aspergillus Oryzae
Molecular Analysis and Improvement of Protein Production by Aspergillus Oryzae Grown on Solid Substrates
ALCOHOLIC BEVERAGES QUESTIONS Prepared by Pramathadhip Kar
Top View
Defined Fungal Starter Granules for Purple Glutinous Rice Wine
Effect of Fermentation with Aspergillus Oryzae NRRL506 and Aspergillus
Antiproliferative Illudalane Sesquiterpenes from the Marine Sediment Ascomycete Aspergillus Oryzae
Impact of Enzymes and Toxins Potentiality of Four Aspergillus
Comparative Genome Analysis Between Aspergillus Oryzae Strains
Koji Starter and Koji World in Japan
Characterization of Aspergillus Section Flavi: Molecular Markers As Tools to Unmask Cryptic Species
Aspergillus Oryzae NRRL 35191 from Coffee, a Non-Toxigenic Endophyte with the Ability to Synthesize Kojic Acid
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Genomics of Aspergillus Oryzae: Learning from the History of Koji Mold and Exploration of Its Future
Aspergillus Oryzae
Comparative Chemistry of Aspergillus Oryzae (RIB40) and A
Ascomycete Aspergillus Oryzae Is an Efficient Expression Host for Production of Basidiomycete Terpenes by Using Title Genomic DNA Sequences
To Mate Or Not to Mate?
Vietnamese Rice-Based Alcoholic Beverages
Characterization of Aspergillus Sojae Isolated from Meju, Korean
Functional Microbiota for Polypeptide Degradation During Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste
Discovery and Functional Characterization of Novel Soil-Metagenome Derived Phosphatases
Improved Enzyme Production by Co-Cultivation of Aspergillus Niger and Aspergillus Oryzae and with Other Fungi
Aspergillus Oryzae and Aspergillus Niger Co-Cultivation Extract Affects
Biofilm Mode of Cultivation Leads to an Improvement of the Entomotoxic
Final Risk Assessment of Aspergillus Oryzae (PDF)