A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System
Fukami, Hiroyuki, Higa, Yuki, Hisano, Tomohiro, Asano, Koichi, Hirata, Tetsuya, Nishibe, Sansei
Published in Molecules (Basel, Switzerland) (15.03.2021)
Published in Molecules (Basel, Switzerland) (15.03.2021)
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Analysis of astragaloside IV metabolism to cycloastragenol in human gut microorganism, bifidobacteria, and lactic acid bacteria
Takeuchi, Daniel M, Kishino, Shigenobu, Ozeki, Yuuki, Fukami, Hiroyuki, Ogawa, Jun
Published in Bioscience, biotechnology, and biochemistry (23.09.2022)
Published in Bioscience, biotechnology, and biochemistry (23.09.2022)
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Effect of Continuous Ingestion of Acetic Acid Bacteria on Memory Retention and the Synaptic Function in Aged Rats
FUKAMI, Hiroyuki, KOBAYASHI, Satoru, TACHIMOTO, Hideki, KISHI, Mikiya, KAGA, Takayuki, WAKI, Hatsue, IWAMOTO, Machiko, TANAKA, Yasukazu
Published in Bioscience, biotechnology, and biochemistry (2010)
Published in Bioscience, biotechnology, and biochemistry (2010)
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Research on the fungal toxin citrinin of red yeast rice used in food
Higa, Yuki, Fukami, Hiroyuki, Ono, Naoaki, Kanaya, Shigehiko
Published in JSM Mycotoxins (31.07.2022)
Published in JSM Mycotoxins (31.07.2022)
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