Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

(2010) Roman Buckow et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetic Modeling of the Thermal Inactivation of Bacteriocin-Like Inhibitory Substance P34

(2010) Voltaire Sant’Anna et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

(2010) Carolina Pereira Kechinski et al.   JOURNAL OF FOOD SCIENCE

Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production

(2009) Pongrawee Nimnoi et al.   Food and Bioprocess Technology

Thermodynamic characterization of a highly thermoactive extracellular pectate lyase from a new isolate Bacillus pumilus DKS1

(2008) Snehasish Basu et al.   BIORESOURCE TECHNOLOGY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Optimization of Fermentation Parameters for Higher Lovastatin Production in Red Mold Rice through Co-culture of Monascus purpureus and Monascus ruber

(2008) Bibhu Prasad Panda et al.   Food and Bioprocess Technology

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

(2008) Niamh Harbourne et al.   FOOD CHEMISTRY

Analysis of Pigment Compositions in Various Monascus Cultures

(2008) Tsuyoshi MIYAKE et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Impact of High-Pressure Carbon Dioxide Combined with Thermal Treatment on Degradation of Red Beet (Beta vulgaris L.) Pigments

(2008) Xuan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics and thermodynamics of thermal inactivation of the antimicrobial peptide cerein 8A

(2008) Rosiele Lappe et al.   JOURNAL OF FOOD ENGINEERING

Thermal inactivation kinetics of peroxidase in mint leaves

(2007) G. Rudra Shalini et al.   JOURNAL OF FOOD ENGINEERING

Pigment production by Monascus purpureus in grape waste using factorial design

(2007) Silvana T. Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY