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Publications by Koji Yamaki
Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing
International Journal of Food Properties
Food Science
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Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents During Fermentation
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Biogenic Amines Analysis and Microbial Contribution in Traditional Fermented Food of Douchi
Scientific Reports
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Exploring Functional Core Bacteria in Fermentation of a Traditional Chinese Food, Aspergillus-Type Douchi
PLoS ONE
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Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
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Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
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Genome Sequence of Lysinibacillus Boronitolerans F1182, Isolated From a Traditional Korean Fermented Soybean Product
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On the Importance of “Traditional Fermented Food” in Southeast Asia
Southeast Asia: History and Culture
On Traditional Foods and Customs of Guizhou Province in China-Soybean Curd and Traditional Fermented Products.
Journal for the Integrated Study of Dietary Habits
Reduction in Biogenic Amines in Douchi Fermented by Probiotic Bacteria
PLoS ONE
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