Nobuhiro Ishihara

Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

Kumiko Nanda, Mariko Taniguchi, Satoshi Ujike et al. · Applied and Environmental Microbiology · 2001 · 181 citations · Full text

Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)

Yumi Shimoji, Yoshitaka Tamura, Yoshimasa Nakamura et al. · Journal of Agricultural and Food Chemistry · 2002 · 147 citations

Food Chemistry, Agricultural Chemistry, Dihydroferulic Acid +12

Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation<i>in Vitro</i>and in Mouse Skin

Shoko Nishidai, Yoshimasa Nakamura, Koji Torikai et al. · Bioscience Biotechnology and Biochemistry · 2000 · 88 citations

Isolation and Characterization of Cytotoxic Compounds from Corn

Hiroshi Kuga, Akio Ejima, Ikuo Mitui et al. · Bioscience Biotechnology and Biochemistry · 1993 · 28 citations

Phytoalexin, Biochemistry, Bioassay-guided Isolation +6

Antihypertensive Effect of Kurosu Extract, a Traditional Vinegar Produced from Unpolished Rice, in the SHR rats.

Yasushi Nishikawa, Yoko Takata, Yasuyo NAGAI et al. · Nippon Shokuhin Kagaku Kogaku Kaishi · 2001 · 26 citations · Full text

Unpolished Rice, Geometry Of Number, Kurosu Extract +3