158 related articles for article (PubMed ID: 34500721)
1. Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with
Chen YT; Hsieh SL; Gao WS; Yin LJ; Dong CD; Chen CW; Singhania RR; Hsieh S; Chen SJ
Molecules; 2021 Aug; 26(17):. PubMed ID: 34500721
[TBL] [Abstract][Full Text] [Related]
2. Enhanced antioxidant and anti-inflammatory activities of Monascus pilosus fermented products by addition of turmeric to the medium.
Kuo CF; Chyau CC; Wang TS; Li CR; Hu TJ
J Agric Food Chem; 2009 Dec; 57(23):11397-405. PubMed ID: 19902951
[TBL] [Abstract][Full Text] [Related]
3. Monascus-fermented dioscorea enhances oxidative stress resistance via DAF-16/FOXO in Caenorhabditis elegans.
Shi YC; Yu CW; Liao VH; Pan TM
PLoS One; 2012; 7(6):e39515. PubMed ID: 22745774
[TBL] [Abstract][Full Text] [Related]
4. The ameliorative effect of Monascus purpureus NTU 568-fermented rice extracts on 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells and the rat model of Parkinson's disease.
Tseng WT; Hsu YW; Pan TM
Food Funct; 2016 Feb; 7(2):752-62. PubMed ID: 26809317
[TBL] [Abstract][Full Text] [Related]
5. The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: evaluation of Monascus-fermented soybean extracts as multifunctional food additives.
Pyo YH; Lee TC
J Food Sci; 2007 Apr; 72(3):S218-23. PubMed ID: 17995818
[TBL] [Abstract][Full Text] [Related]
6. Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus-fermented products in vitro.
Tseng KC; Fang TJ; Chiang SS; Liu CF; Wu CL; Pan TM
J Sci Food Agric; 2012 May; 92(7):1483-9. PubMed ID: 22144071
[TBL] [Abstract][Full Text] [Related]
7. In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste.
Huang CS; Hu HH; Tsai YM; Chang WT
J Biosci Bioeng; 2013 Apr; 115(4):418-23. PubMed ID: 23266115
[TBL] [Abstract][Full Text] [Related]
8. Antioxidative, anti-inflammatory, and anticancer properties of the red biopigment extract from Monascus purpureus (MTCC 369).
Chaudhary V; Katyal P; Panwar H; Kaur J; Aluko RE; Puniya AK; Poonia AK
J Food Biochem; 2022 Sep; 46(9):e14249. PubMed ID: 35615960
[TBL] [Abstract][Full Text] [Related]
9. Effects of Monascus application on in vitro digestion and fermentation characteristics of fish protein.
Liu J; Chen J; Wang S; Xie J; Wang Y; Chai TT; Ong MK; Wu J; Tian L; Bai W
Food Chem; 2022 May; 377():132000. PubMed ID: 34999460
[TBL] [Abstract][Full Text] [Related]
10. Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by
Zeng H; Qin L; Liu X; Miao S
Foods; 2021 Mar; 10(3):. PubMed ID: 33803207
[TBL] [Abstract][Full Text] [Related]
11. Beneficial effects of Monascus purpureus NTU 568-fermented products: a review.
Shi YC; Pan TM
Appl Microbiol Biotechnol; 2011 May; 90(4):1207-17. PubMed ID: 21455594
[TBL] [Abstract][Full Text] [Related]
12. Effect of fermentation using
Yudiarti T; Sugiharto S; Isroli I; Widiastuti E; Wahyuni HI; Sartono TA
J Adv Vet Anim Res; 2019 Jun; 6(2):168-173. PubMed ID: 31453187
[TBL] [Abstract][Full Text] [Related]
13. Isolation and characterization of dihydromonacolin-MV from Monascus purpureus for antioxidant properties.
Dhale MA; Divakar S; Kumar SU; Vijayalakshmi G
Appl Microbiol Biotechnol; 2007 Jan; 73(5):1197-202. PubMed ID: 17043831
[TBL] [Abstract][Full Text] [Related]
14. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity.
Handa CL; de Lima FS; Guelfi MFG; Fernandes MDS; Georgetti SR; Ida EI
Food Chem; 2019 Jan; 271():274-283. PubMed ID: 30236677
[TBL] [Abstract][Full Text] [Related]
15. Five new secondary metabolites from Monascus purpureus-fermented Hordeum vulgare and Sorghum bicolor.
Ansari MP; Puri A; Ali M; Panda BP
Nat Prod Res; 2013 Oct; 27(20):1848-55. PubMed ID: 23432151
[TBL] [Abstract][Full Text] [Related]
16. Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus.
Huang Q; Zhang H; Xue D
Food Chem; 2017 Jul; 226():89-94. PubMed ID: 28254024
[TBL] [Abstract][Full Text] [Related]
17. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.
Ai M; Qiu X; Huang J; Wu C; Jin Y; Zhou R
Int J Food Microbiol; 2019 Mar; 292():83-90. PubMed ID: 30580106
[TBL] [Abstract][Full Text] [Related]
18. Genome shuffling improves pigment and other bioactive compound production in Monascus purpureus.
Ghosh S; Dam B
Appl Microbiol Biotechnol; 2020 Dec; 104(24):10451-10463. PubMed ID: 33165660
[TBL] [Abstract][Full Text] [Related]
19. NaCl Inhibits Citrinin and Stimulates
Zhen Z; Xiong X; Liu Y; Zhang J; Wang S; Li L; Gao M
Toxins (Basel); 2019 Feb; 11(2):. PubMed ID: 30769930
[TBL] [Abstract][Full Text] [Related]
20. Value addition to finger millet (Eleusine coracana) by germination and fermentation with Monascus purpureus.
Venkateswaran V; Vijayalakshmi G
Int J Food Sci Nutr; 2010 Nov; 61(7):722-7. PubMed ID: 20450382
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
