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There are 2806 results for: content related to: Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation

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    Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 555–567, Wanping Chen, Yi He, Youxiang Zhou, Yanchun Shao, Yanli Feng, Mu Li and Fusheng Chen

    Version of Record online : 23 JUN 2015, DOI: 10.1111/1541-4337.12145

  2. Inhibition of endothelial adhesion molecule expression by Monascus purpureus-fermented rice metabolites, monacolin K, ankaflavin, and monascin

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 10, 15 August 2011, Pages: 1751–1758, Chih-Pei Lin, Yun-Lian Lin, Po-Hsun Huang, Hui-Szu Tsai and Yung-Hsiang Chen

    Version of Record online : 28 MAR 2011, DOI: 10.1002/jsfa.4371

  3. You have free access to this content
    Physiological analysis on novel coculture of Monascus sp. J101 with Saccharomyces cerevisiae

    FEMS Microbiology Letters

    Volume 190, Issue 2, September 2000, Pages: 241–245, Jung-Hae Suh and Chul Soo Shin

    Version of Record online : 9 JAN 2006, DOI: 10.1111/j.1574-6968.2000.tb09293.x

  4. Determination of two potential toxicity metabolites derived from the disruption of the pksCT gene in Monascus aurantiacus Li As3.4384

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 12, September 2017, Pages: 4190–4197, Zhibing Huang, Baowei Su, Yang Xu, Laisheng Li and Yanping Li

    Version of Record online : 29 MAR 2017, DOI: 10.1002/jsfa.8291

  5. Corncob hydrolysate, an efficient substrate for Monascus pigment production through submerged fermentation

    Biotechnology and Applied Biochemistry

    Volume 61, Issue 6, November/December 2014, Pages: 716–723, Zhongxin Zhou, Zheng Yin and Xiaoqing Hu

    Version of Record online : 26 JUN 2014, DOI: 10.1002/bab.1225

  6. You have free access to this content
    Analysis of the morphologic changes of Monascus sp. J101 cells cocultured with Saccharomyces cerevisiae

    FEMS Microbiology Letters

    Volume 193, Issue 1, December 2000, Pages: 143–147, Jung-Hae Suh and Chul Soo Shin

    Version of Record online : 9 JAN 2006, DOI: 10.1111/j.1574-6968.2000.tb09416.x

  7. Physicochemical characterization of starch isolated from red Monascus rice

    Asia-Pacific Journal of Chemical Engineering

    Volume 9, Issue 4, July/August 2014, Pages: 527–534, Ivon Kusmijo Chandra, Novy Srihartanti Kasim, Phuong Lan Tran Nguyen, Ngoc Yen Tran-Thi, Suryadi Ismadji and Yi-Hsu Ju

    Version of Record online : 17 DEC 2013, DOI: 10.1002/apj.1781

  8. Solid Substrate Fermentation of Monascus purpureus: Growth, Carbon Balance, and Consistency Analysis

    Biotechnology Progress

    Volume 16, Issue 2, 2000, Pages: 152–162, Ariel Rosenblitt, Eduardo Agosin, Javier Delgado and Ricardo Pérez-Correa

    Version of Record online : 30 JAN 2014, DOI: 10.1002/btpr.5420160201

  9. The Potential Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Monascus-Fermented Soybean Extracts: Evaluation of Monascus-Fermented Soybean Extracts as Multifunctional Food Additives

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: S218–S223, Y.-H. Pyo and T.-C. Lee

    Version of Record online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00312.x

  10. Comparative analysis of genetic polymorphisms among Monascus strains by ISSR and RAPD markers

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 2, 30 January 2017, Pages: 636–640, Cheng-long Yang, Xiao-ping Wu, Bingzhi Chen, Si-shan Deng, Zhang-e Chen, Ying-ying Huang and Shan-shan Jin

    Version of Record online : 3 JUN 2016, DOI: 10.1002/jsfa.7780

  11. ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS FROM MONASCUS-FERMENTED SOYBEANS

    Journal of Food Biochemistry

    Volume 33, Issue 5, October 2009, Pages: 707–727, YU-LING LEE, JOAN-HWA YANG and JENG-LEUN MAU

    Version of Record online : 5 OCT 2009, DOI: 10.1111/j.1745-4514.2009.00246.x

  12. Effect of the cultivation mode on red pigments production from Monascus ruber

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1731–1736, Hassan Hajjaj, Gerard Goma and Jean M. François

    Version of Record online : 26 MAY 2015, DOI: 10.1111/ijfs.12803

  13. Biochemistry and Molecular Mechanisms of Monascus Pigments

    Bio-pigmentation and Biotechnological Implementations

    Changlu Wang, Di Chen, Jiancheng Qi, Pages: 173–191, 2017

    Published Online : 14 AUG 2017, DOI: 10.1002/9781119166191.ch8

  14. Assessment of the dyeing properties of pigments from Monascus purpureus

    Journal of Chemical Technology and Biotechnology

    Volume 80, Issue 9, September 2005, Pages: 1072–1079, Diana De Santis, Mauro Moresi, Anna Maria Gallo and Maurizio Petruccioli

    Version of Record online : 22 APR 2005, DOI: 10.1002/jctb.1285

  15. A 90-D Toxicity Study of Monascus-Fermented Products Including High Citrinin Level

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: T91–T97, Chun-Hsien Lee, Chun-Lin Lee and Tzu-Ming Pan

    Version of Record online : 9 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01626.x

  16. Monascus Pigments

    Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants

    Yanli Feng, Yanchun Shao, Youxiang Zhou, Wanping Chen, Fusheng Chen, Pages: 497–535, 2016

    Published Online : 29 APR 2016, DOI: 10.1002/9783527681754.ch18

  17. Enhancement of Monascus Pigment Production by the Culture of Monascus sp. J101 at Low Temperature

    Biotechnology Progress

    Volume 22, Issue 1, 2006, Pages: 338–340, Jungoh Ahn, Joonki Jung, Woochan Hyung, Seungjoo Haam and Chulsoo Shin

    Version of Record online : 16 SEP 2008, DOI: 10.1021/bp050275o

  18. Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 4, March 2006, Pages: 500–508, Luis Martínez, Irene Cilla, José Antonio Beltrán and Pedro Roncalés

    Version of Record online : 28 NOV 2005, DOI: 10.1002/jsfa.2389

  19. Diversity and Applications of Versatile Pigments Produced by Monascus sp

    Bio-pigmentation and Biotechnological Implementations

    Sunil H. Koli, Rahul K. Suryawanshi, Chandrashekhar D. Patil, Satish V. Patil, Pages: 193–214, 2017

    Published Online : 14 AUG 2017, DOI: 10.1002/9781119166191.ch9

  20. Monacolin K production by citrinin-free Monascus pilosusMS-1 and fermentation process monitoring

    Engineering in Life Sciences

    Volume 14, Issue 5, September 2014, Pages: 538–545, Yanli Feng, Yanchun Shao, Youxiang Zhou and Fusheng Chen

    Version of Record online : 27 APR 2014, DOI: 10.1002/elsc.201300128