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Journal of Medicinal Food|December 14, 2018
Pharmacokinetic Study of Compound K in Japanese Subjects After Ingestion of Panax ginseng Fermented by Lactobacillus paracasei A221 Reveals Significant Increase of Absorption into BloodHiroyuki Fukami, Taro Ueda, Nobuya MatsuokaJournal of Agricultural and Food Chemistry|March 10, 2010
Acetic acid bacterial lipids improve cognitive function in dementia model ratsHiroyuki Fukami, Hideki Tachimoto, Mikiya Kishi, et al.Bioscience, Biotechnology, and Biochemistry|July 29, 2022
Analysis of astragaloside IV metabolism to cycloastragenol in human gut microorganism, bifidobacteria, and lactic acid bacteriaDaniel M Takeuchi, Shigenobu Kishino, Yuuki Ozeki, et al.Molecules (Basel, Switzerland)|April 3, 2021
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 SystemHiroyuki Fukami, Yuki Higa, Tomohiro Hisano, et al.Plant & Cell Physiology|October 2, 2002
Salicylic acid carboxyl methyltransferase induced in hairy root cultures of Atropa belladonna after treatment with exogeneously added salicylic acidHiroyuki Fukami, Tomiko Asakura, Hiroshi Hirano, et al.Journal of Lipid Research|July 27, 2010
Preparation of (13)C-labeled ceramide by acetic acid bacteria and its incorporation in miceHiroyuki Fukami, Hideki Tachimoto, Mikiya Kishi, et al.Bioscience, Biotechnology, and Biochemistry|July 13, 2010
Effect of continuous ingestion of acetic Acid bacteria on memory retention and the synaptic function in aged ratsHiroyuki Fukami, Satoru Kobayashi, Hideki Tachimoto, et al.Pageof 1