Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry

Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice

(2022) Rong Ren et al.   JOURNAL OF CEREAL SCIENCE

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

(2022) Yuwei Hu et al.   JOURNAL OF FOOD SCIENCE

Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter

(2021) Liu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

(2021) Ya-Ting Chen et al.   MOLECULES

Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

(2021) Yu Xiao et al.   Agronomy-Basel

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme

(2021) Libo Wang et al.   FOOD CHEMISTRY

Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

(2021) Xiaoju Chen et al.   PROCESS BIOCHEMISTRY

Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis

(2020) Gong Chen et al.   JOURNAL OF CEREAL SCIENCE

Isolation and identification of antioxidant peptides from tartary buckwheat albumin ( Fagopyrum tataricum Gaertn .) and their antioxidant activities

(2020) Xiaoyu Luo et al.   JOURNAL OF FOOD SCIENCE

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

(2020) Gustavo Luis Leonardo Scalone et al.   FOOD RESEARCH INTERNATIONAL

Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis

(2020) Hui Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Effect of Aging in Nitrogen and Air on the Properties of Biocrude Produced by Hydrothermal Liquefaction of Spirulina

(2019) Yingxian Wang et al.   ENERGY & FUELS

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

(2019) Yajun Jiang et al.   FOOD RESEARCH INTERNATIONAL

Connecting central carbon and aromatic amino acid metabolisms to improve de novo 2-phenylethanol production in Saccharomyces cerevisiae

(2019) Else-Jasmijn Hassing et al.   METABOLIC ENGINEERING

Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

(2018) Lu Wang et al.   FOOD CHEMISTRY

The regulation mechanisms of soluble starch and glycerol for production of azaphilone pigments in Monascus purpureus FAFU618 as revealed by comparative proteomic and transcriptional analyses

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits

(2018) Christopher R Kerth et al.   JOURNAL OF ANIMAL SCIENCE

Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation

(2018) Qi Bei et al.   Journal of Functional Foods

Investigation about Energy Saving for Synthesis of Isobutyl Acetate in the Reactive Dividing-Wall Column

(2017) Xiaomeng Suo et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Citrinin-producing capacity of Monascus purpureus in response to low −frequency magnetic fields

(2017) Yunlei Wan et al.   PROCESS BIOCHEMISTRY

Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods

(2017) Chih-Hui Lin et al.   Food & Function

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

(2014) Stéphanie Rollero et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Two New Isoflavone Glycosides from the Extracts of the Fungus Monascus pilosus-Fermented Black Soybean

(2014) Seong Su Hong et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

A review of starch-branching enzymes and their role in amylopectin biosynthesis

(2014) Ian J. Tetlow et al.   IUBMB LIFE

Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury

(2013) Chia-Chen Lee et al.   Food & Function

Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions

(2012) Damjan Janeš et al.   JOURNAL OF FOOD SCIENCE

Monascus secondary metabolites: production and biological activity

(2012) Petra Patakova   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Food Anoxia and the Formation of Either Flavor or Toxic Compounds by Amino Acid Degradation Initiated by Oxidized Lipids

(2008) Francisco J. Hidalgo et al.   Annals of the New York Academy of Sciences

Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products

(2008) G. Versini et al.   FOOD CHEMISTRY