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Food Chemistry|May 16, 2015
Antioxidants in heat-processed koji and the production mechanismsKayu Okutsu, Yumiko Yoshizaki, Natsumi Ikeda, et al.Journal of Bioscience and Bioengineering|December 6, 2011
Development of a heat-processing method for koji to enhance its antioxidant activityKayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, et al.Peerj|May 16, 2018
Glycosylceramide modifies the flavor and metabolic characteristics of sake yeastJannatul Ferdouse, Yuki Yamamoto, Seiga Taguchi, et al.Journal of Bioscience and Bioengineering|August 17, 2010
Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red kojiYumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine, et al.Journal of Bioscience and Bioengineering|December 15, 2023
THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasisYuki Kobashi, Yumiko Yoshizaki, Kayu Okutsu, et al.Journal of Nutritional Science and Vitaminology|November 2, 2020
The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in MiceYuri Araki, Yuta Ida, Miwa Nonaka, et al.Journal of Experimental & Clinical Cancer Research : CR|March 11, 2010
Thiazolidinediones enhance vascular endothelial growth factor expression and induce cell growth inhibition in non-small-cell lung cancer cellsTakayuki Yoshizaki, Wataru Motomura, Sachie Tanno, et al.Bioscience, Biotechnology, and Biochemistry|March 25, 2023
Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushiKentaro Hiramatsu, Atsushi Nishitani, Kayu Okutsu, et al.Microbiology Resource Announcements|September 16, 2021
Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from KatsuobushiChihiro Kadooka, Kazuki Mori, Kayu Okutsu, et al.The Journal of General and Applied Microbiology|February 4, 2020
Analysis of the fungal population involved in Katsuobushi productionChihiro Kadooka, Eri Nakamura, Shingo Kubo, et al.Pageof 5