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Publications by Ryuta Sakaki
Fermented Brown Rice and Rice Bran With Aspergillus Oryzae (FBRA) Prevents Inflammation-Related Carcinogenesis in Mice, Through Inhibition of Inflammatory Cell Infiltration
Nutrients
Nutrition
Food Science
Dietetics
Related publications
Studies on the Quality Control of Fermented Brown Rice and Rice Bran With Aspergillus Oryzae by Metabolome Analysis Using 1h-NMR
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Chemopreventive Effect of Fermented Brown Rice and Rice Bran on 4-Nitroquinoline 1-Oxide-Induced Oral Carcinogenesis in Rats
Oncology Reports
Medicine
Cancer Research
Oncology
Inhibitory Effects of Fermented Brown Rice and Rice Bran on the Development of Acute Hepatitis in Long-Evans Cinnamon Rats
Oncology Reports
Medicine
Cancer Research
Oncology
GROWTH OF CARP (Cyprinus Carpio L.) FED WITH RICE BRAN-COCONUT BAGASSE MIXED SUBSTRATE FERMENTED USING Rhizopus Oryzae
Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Evaluation Nutritients of Rice Bran Second Quality Fermented Using Rumen Fluid
Buletin Peternakan
Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product
Advances in Microbiology
An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury
J — Multidisciplinary Scientific Journal
Anti-Photoaging Effect of Fermented Rice Bran Extract on UV-induced Normal Skin Fibroblasts
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Hydrolysis of Phytic Acid in Brown-Rice Bread by Aspergillus Niger Phytase
Nippon Eiyo Shokuryo Gakkaishi
