[1] |
KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan.
Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2020, 41(8): 91-99.
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[2] |
LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin.
Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production
[J]. FOOD SCIENCE, 2018, 39(24): 162-167.
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[3] |
WANG Xiangyang, GU Shuang, YANG Ling.
Preparation and Adsorption Performance of Immunoaffinity Column Based on Muscle Antibody from Bullfrog (Rana catesbeiana) for Detection of Citrinin
[J]. FOOD SCIENCE, 2018, 39(22): 159-165.
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[4] |
LIU Jiao, ZHOU Youxiang, XU Qi, LI Li, YANG Jie, PENG Lijun.
Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species
[J]. FOOD SCIENCE, 2018, 39(18): 94-99.
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[5] |
LI Zhenjing, XUE Yibin, LIU Yan, XU Han, REN Zhiyuan, WANG Changlu.
Recent Progress on Control Strategies against Citrinin in Monascus spp.
[J]. FOOD SCIENCE, 2018, 39(17): 263-268.
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[6] |
GU Shuang, CHEN Junlin, WANG Xiangyang.
Mold DNA Amplification from Traditional Mold Fermented Foods
[J]. FOOD SCIENCE, 2017, 38(4): 83-86.
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[7] |
YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing.
Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus
[J]. FOOD SCIENCE, 2016, 37(5): 102-107.
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[8] |
ZHANG Qingqing, ZHANG Di, TANG Wenjing, YANG Chao.
Photostability of Water-Soluble and Alcohol-Soluble Monascus Pigments
[J]. FOOD SCIENCE, 2015, 36(1): 94-98.
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[9] |
ZHANG Shu-yun,HUANG Zhi-bing*,XU Yang,LI Yan-ping.
Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant
[J]. FOOD SCIENCE, 2013, 34(19): 148-152.
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[10] |
XU Yan-li,BAO Lei,WU Zhen-xing,LU Ning,ZHAO Feng,LIANG Cheng-zhu.
Determination of Citrinin in Agricultural Products by Immunoaffinity Column Clean-up Coupled with HPLC
[J]. FOOD SCIENCE, 2011, 32(4): 159-162.
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[11] |
ZHENG Yun-quan1,LI Yong-ning1,WANG A-wan2,CHEN Fen-ling2,SHI Xian-ai2,GUO Yang-hao1,2,*.
Separation and Purification of Monascus Pigments by High-speed Counter-current Chromatography
[J]. FOOD SCIENCE, 2010, 31(20): 192-195.
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[12] |
DU Jian-zhong,CHEN Hai-li,WU Jin-mei,JIANG Yang-hua.
Study on Capillary Electrophoresis Determination of Citrinin in Mouldy Food
[J]. FOOD SCIENCE, 2009, 30(6): 203-207.
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[13] |
FU Gui-Ming, XU Yang, LI Yan-Ping, WU Chou-Fei.
Analyzing Conservativeness of pksCT Gene for Citrinin Biosynthesis from Citrinin-producing Monascus spp
[J]. FOOD SCIENCE, 2008, 29(3): 359-363.
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[14] |
WANG Zhi-Jun, YI Shan-Shan, HAN Yong-Bin, GU Zhen-Xin.
Culture Medium Optimization of Monascus Pigments Extracted from Purple Sweet Potato Starch with Liquid Fermentation
[J]. FOOD SCIENCE, 2007, 28(6): 197-201.
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[15] |
ZHU Lei, CHANG Hui-Ping, WEI Bing, TANG Xin-Yun, LI Kun-Yang.
Study on Biosynthetic Pathway of Antibiotic Monascus Pigments
[J]. FOOD SCIENCE, 2007, 28(3): 77-79.
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