| [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] |
MI Jia, LU Lu, DAI Guoli, HE Xinru, LI Xiaoying, YAN Yamei, QIN Ken.
Correlations between Skin Color and Carotenoid Contents in Wolfberry
[J]. FOOD SCIENCE, 2018, 39(5): 81-86.
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| [3] |
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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| [4] |
REN Lu, WANG Yingyu, YANG Mo, CAI Tianjiao, LEI Hongjie.
Effects of Amino Acids on Yeast Fermentation Performance and Beer Color Value during High Gravity Brewing
[J]. FOOD SCIENCE, 2018, 39(14): 119-124.
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| [5] |
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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| [6] |
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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| [7] |
ZHANG Xiao-fang，GAO Wei，DENG Hui-ying，DU Jing-jing，LIU Deng-shuai，XU Meng.
Correlation Analysis between Cyanidin-3-glucoside Content and Color Value of Red Kernel Color
[J]. FOOD SCIENCE, 2013, 34(20): 135-138.
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| [8] |
ZHANG Xiao-wei1,2，WANG Chang-lu1,*，CHEN Mian-hua1，WANG Yu-rong1.
Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin
[J]. FOOD SCIENCE, 2013, 34(15): 17-21.
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| [9] |
CHENRan，ZHANGJi-ai，FANZhi-hong.
Factors Affecting the Photochromism and Anti-oxidant Activity of Green Tea Infusion Brewed with Tap Water in Beijing
[J]. FOOD SCIENCE, 2012, 33(7): 78-82.
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| [10] |
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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| [11] |
REN Fei, XIONG Shuang-Li, ZHOU Hong-Hai, LI An-Ning.
Study on Technology of Red Koji Production with Wheat and Ending Wine
[J]. FOOD SCIENCE, 2008, 29(3): 225-228.
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| [12] |
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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| [13] |
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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| [14] |
WANG Hong-Juan, LIAN Xi-Jun, GUO Kun-Liang, WANG Chang-Lu, LIU Xiu.
Photostability Discussion on Method of Determination of Monascus Pigments Powder
[J]. FOOD SCIENCE, 2005, 26(1): 201-204.
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| [15] |
FU Liang.
[J]. FOOD SCIENCE, 1998, 19(10): 10-12.
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