Related references
Note: Only part of the references are listed.Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
Libo Wang et al.
FOOD CHEMISTRY (2022)
Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice
Rong Ren et al.
JOURNAL OF CEREAL SCIENCE (2022)
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
Yuwei Hu et al.
JOURNAL OF FOOD SCIENCE (2022)
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 x GC-qMS)
JianCai Zhu et al.
FOOD CHEMISTRY (2021)
Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus
Xiaoju Chen et al.
PROCESS BIOCHEMISTRY (2021)
Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter
Liu Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus
Ya-Ting Chen et al.
MOLECULES (2021)
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
Yu Xiao et al.
AGRONOMY-BASEL (2021)
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis
Gong Chen et al.
JOURNAL OF CEREAL SCIENCE (2020)
Isolation and identification of antioxidant peptides from tartary buckwheat albumin (Fagopyrum tataricum Gaertn.) and their antioxidant activities
Xiaoyu Luo et al.
JOURNAL OF FOOD SCIENCE (2020)
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Gustavo Luis Leonardo Scalone et al.
FOOD RESEARCH INTERNATIONAL (2020)
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
Hui Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
Haiyan Yu et al.
FOOD CHEMISTRY (2019)
Effect of Aging in Nitrogen and Air on the Properties of Biocrude Produced by Hydrothermal Liquefaction of Spirulina
Yingxian Wang et al.
ENERGY & FUELS (2019)
Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
Yajun Jiang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Connecting central carbon and aromatic amino acid metabolisms to improve de novo 2-phenylethanol production in Saccharomyces cerevisiae
Else-Jasmijn Hassing et al.
METABOLIC ENGINEERING (2019)
Nutrition regulation for the production of Monascus red and yellow pigment with submerged fermentation by Monascus purpureus
Clement Agboyibor et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea
Lu Wang et al.
FOOD CHEMISTRY (2018)
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
Zi-Rui Huang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits
Christopher R. Kerth et al.
JOURNAL OF ANIMAL SCIENCE (2018)
Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation
Qi Bei et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Investigation about Energy Saving for Synthesis of Isobutyl Acetate in the Reactive Dividing-Wall Column
Xiaomeng Suo et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2017)
Citrinin-producing capacity of Monascus purpureus in response to low-frequency magnetic fields
Yunlei Wan et al.
PROCESS BIOCHEMISTRY (2017)
Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods
Chih-Hui Lin et al.
FOOD & FUNCTION (2017)
Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910
Meihua Wang et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
Stephanie Rollero et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)
A Review of Starch-branching Enzymes and Their Role in Amylopectin Biosynthesis
Ian J. Tetlow et al.
IUBMB LIFE (2014)
Two New Isoflavone Glycosides from the Extracts of the Fungus Monascus pilosus-Fermented Black Soybean
Seong Su Hong et al.
BULLETIN OF THE KOREAN CHEMICAL SOCIETY (2013)
Monascus secondary metabolites: production and biological activity
Petra Patakova
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2013)
Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury
Chia-Chen Lee et al.
FOOD & FUNCTION (2013)
Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions
Damjan Janes et al.
JOURNAL OF FOOD SCIENCE (2012)
Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products
G. Versini et al.
FOOD CHEMISTRY (2009)
Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids
Francisco J. Hidalgo et al.
MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES (2008)
TreX from Sulfolobus solfataricus ATCC 35092 displays isoamylase and 4-a-glucanotransferase activities
Hye-Sun Park et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)
Significance of 2-heptanone in evaluating the effect of microfiltration/pasteurisation applied to goats' milk
A Avalli et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)
MJ Jordán et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour
C Quettier-Deleu et al.
JOURNAL OF ETHNOPHARMACOLOGY (2000)