| [1] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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| [2] |
TANG Ying, JIA Shijie, JIANG Ying, HE Hongying, DONG Dan, WANG Jinling, ZHANG Jian.
Preparation of Red Raspberry Leaf Tea and Comparison of Its Quality with Red Raspberry Leaves and Commercial Green Tea
[J]. FOOD SCIENCE, 2021, 42(17): 34-42.
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| [3] |
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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| [4] |
WANG Tong, PANG Xiaoyang, LU Jing, MA Changlu, YANG Baoyu, WU Zheng, LIANG Jiaqi, ZHANG Shuwen, Lü Jiaping.
Effect of Monascus on Texture and Flavor of Camembert-Type Cheese during Ripening Period
[J]. FOOD SCIENCE, 2020, 41(3): 1-11.
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| [5] |
Lü Xiamin, YANG Rui, JIANG Yu, HUANG Jianying, DONG Lijuan.
Effect of Chitosan Soaking on the Growth and Contents of Major Bioactive Substances of Soybean Sprouts
[J]. FOOD SCIENCE, 2019, 40(15): 112-117.
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| [6] |
ZHANG Shanying, ZHENG Lili, AI Binling, ZHENG Xiaoyan, YANG Yang, PAN Yonggui, SHENG Zhanwu.
Effect of Steam Explosion Pretreatment on Quality of Tea Seed (Camellia oleifera Abel.) Oil Obtained by Aqueous Extraction
[J]. FOOD SCIENCE, 2019, 40(11): 124-130.
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| [7] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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| [8] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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| [9] |
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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| [10] |
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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| [11] |
YUAN Jianglan, HE Shouchun, KANG Xu, HUANG Yaming, CHEN Xiaomin.
Purification and Some Enzymatic Properties of Acid Protease from Monascus anka
[J]. FOOD SCIENCE, 2018, 39(10): 118-124.
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| [12] |
PU Lining, CHEN Guangjing, KAN Jianquan.
Optimization of Fermentation Process of A Mixture of Highland Barley Bran and Coix Seed by Monascus purpureus Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(2): 264-270.
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| [13] |
WAN Yunlei , HAN Hongxia , LI Li , WU Xiaojie , GAO Mengxiang.
Effect of Low-Frequency Magnetic Field on Ergosterol Production by Monascus purpureus in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2017, 38(10): 37-41.
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| [14] |
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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| [15] |
CHE Xin, MAO Jian, LIU Shuangping, ZHOU Zhilei, XUE Jingbo.
Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(13): 114-119.
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