152 related articles for article (PubMed ID: 16523443)
1. Toxicological evaluation of red mould rice.
Eisenbrand G
Mol Nutr Food Res; 2006 Mar; 50(3):322-7. PubMed ID: 16523443
[No Abstract] [Full Text] [Related]
2. Biologically active components and nutraceuticals in the Monascus-fermented rice: a review.
Lin YL; Wang TH; Lee MH; Su NW
Appl Microbiol Biotechnol; 2008 Jan; 77(5):965-73. PubMed ID: 18038131
[TBL] [Abstract][Full Text] [Related]
3. Safety evaluation of Monascus purpureus red mould rice in albino rats.
Kumari HP; Naidu KA; Vishwanatha S; Narasimhamurthy K; Vijayalakshmi G
Food Chem Toxicol; 2009 Aug; 47(8):1739-46. PubMed ID: 19410627
[TBL] [Abstract][Full Text] [Related]
4. A simple and rapid approach for removing citrinin while retaining monacolin K in red mold rice.
Lee CL; Chen WP; Wang JJ; Pan TM
J Agric Food Chem; 2007 Dec; 55(26):11101-8. PubMed ID: 18047280
[TBL] [Abstract][Full Text] [Related]
5. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin.
Chen F; Hu X
Int J Food Microbiol; 2005 Sep; 103(3):331-7. PubMed ID: 15913821
[TBL] [Abstract][Full Text] [Related]
6. Monascus rice products.
Wang TH; Lin TF
Adv Food Nutr Res; 2007; 53():123-59. PubMed ID: 17900498
[TBL] [Abstract][Full Text] [Related]
7. [Study on the production of citrinin by Monascus strains used in food industry].
Li F; Xu G; Li Y; Chen Y
Wei Sheng Yan Jiu; 2003 Nov; 32(6):602-5. PubMed ID: 14963915
[TBL] [Abstract][Full Text] [Related]
8. Modified mutation method for screening low citrinin-producing strains of Monascus purpureus on rice culture.
Wang JJ; Lee CL; Pan TM
J Agric Food Chem; 2004 Nov; 52(23):6977-82. PubMed ID: 15537306
[TBL] [Abstract][Full Text] [Related]
9. Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus.
Zhang L; Li Z; Dai B; Zhang W; Yuan Y
Acta Biol Hung; 2013 Sep; 64(3):385-94. PubMed ID: 24013899
[TBL] [Abstract][Full Text] [Related]
10. Safety and mutagenicity evaluation of nanoparticulate red mold rice.
Yu CC; Wang JJ; Lee CL; Lee SH; Pan TM
J Agric Food Chem; 2008 Nov; 56(22):11038-48. PubMed ID: 18959419
[TBL] [Abstract][Full Text] [Related]
11. New monascus metabolites with a pyridine structure in red fermented rice.
Wild D; Tóth G; Humpf HU
J Agric Food Chem; 2003 Aug; 51(18):5493-6. PubMed ID: 12926903
[TBL] [Abstract][Full Text] [Related]
12. Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects.
Akihisa T; Tokuda H; Yasukawa K; Ukiya M; Kiyota A; Sakamoto N; Suzuki T; Tanabe N; Nishino H
J Agric Food Chem; 2005 Feb; 53(3):562-5. PubMed ID: 15686402
[TBL] [Abstract][Full Text] [Related]
13. Development of a rapid LC/DAD/FLD/MS(n) method for the simultaneous determination of monacolins and citrinin in red fermented rice products.
Mornar A; Sertić M; Nigović B
J Agric Food Chem; 2013 Feb; 61(5):1072-80. PubMed ID: 23305336
[TBL] [Abstract][Full Text] [Related]
14. Multi-commutated fluorometric optosensor for the determination of citrinin in rice and red yeast rice supplements.
Jiménez-López J; Llorent-Martínez EJ; Ortega-Barrales P; Ruiz-Medina A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(10):1744-50. PubMed ID: 25203115
[TBL] [Abstract][Full Text] [Related]
15. Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.
Pattanagul P; Pinthong R; Phianmongkhol A; Tharatha S
Int J Food Microbiol; 2008 Aug; 126(1-2):20-3. PubMed ID: 18538878
[TBL] [Abstract][Full Text] [Related]
16. Proteome changes in Caco-2 cells treated with Monascus-fermented red mold rice extract.
Lin WY; Hsu WY; Hish CH; Pan TM
J Agric Food Chem; 2007 Oct; 55(22):8987-94. PubMed ID: 17927198
[TBL] [Abstract][Full Text] [Related]
17. New monascus metabolite isolated from red yeast rice (angkak, red koji).
Wild D; Tóth G; Humpf HU
J Agric Food Chem; 2002 Jul; 50(14):3999-4002. PubMed ID: 12083873
[TBL] [Abstract][Full Text] [Related]
18. Antidepressant effect of GABA-rich monascus-fermented product on forced swimming rat model.
Chuang CY; Shi YC; You HP; Lo YH; Pan TM
J Agric Food Chem; 2011 Apr; 59(7):3027-34. PubMed ID: 21375324
[TBL] [Abstract][Full Text] [Related]
19. Ankaflavin from Monascus-fermented red rice exhibits selective cytotoxic effect and induces cell death on Hep G2 cells.
Su NW; Lin YL; Lee MH; Ho CY
J Agric Food Chem; 2005 Mar; 53(6):1949-54. PubMed ID: 15769119
[TBL] [Abstract][Full Text] [Related]
20. Red yeast rice fermentation by selected Monascus sp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production.
Tsukahara M; Shinzato N; Tamaki Y; Namihira T; Matsui T
Appl Biochem Biotechnol; 2009 Aug; 158(2):476-82. PubMed ID: 19214788
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]