dried bonito katsuobushi
Selected indexed studies
- Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito. (Virus Res, 2024) [PMID:39321926]
- Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors. (Food Chem, 2008) [PMID:26065743]
- Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi). (J Sci Food Agric, 2013) [PMID:23044751]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito. (2024) pubmed
- Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors. (2008) pubmed
- Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi). (2013) pubmed
- Effects of dried bonito (katsuobushi) and captopril, an angiotensin I-converting enzyme inhibitor, on rat isolated aorta: a possible mechanism of antihypertensive action. (2005) pubmed
- Hypocholesterolemic effect of katsuobushi, smoke-dried bonito, prevents ovarian hormone deficiency-induced hypercholesterolemia. (2007) pubmed
- Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. (2024) pubmed
- Antioxidants produced by Eurotium herbariorum of filamentous fungi used for the manufacture of karebushi, dried bonito (Katsuobushi). (2009) pubmed
- A study of an aroma extraction method and evaluation of the aroma extract contribution to the palatability and reinforcement effect of dried bonito using mice. (2014) pubmed
- Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy. (2012) pubmed
- Protease-resistant fraction of smoked, dried bonito alleviates atopic dermatitis-like skin lesions in NC/Nga mice. (2007) pubmed