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Journal Abstract Search

408 related items for PubMed ID: 19214788

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  • 3. 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 15; 126(1-2):20-3. PubMed ID: 18538878
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  • 8. [Natural occurrence of citrinin in Monascus products].
    Li FQ, Xu GR, Li YW, Chen Y, Ji R.
    Wei Sheng Yan Jiu; 2005 Jul 15; 34(4):451-4. PubMed ID: 16229274
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  • 9. 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 26; 55(26):11101-8. PubMed ID: 18047280
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  • 10. 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 26; 64(3):385-94. PubMed ID: 24013899
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  • 12. Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation.
    Yang J, Chen Q, Wang W, Hu J, Hu C.
    J Biosci Bioeng; 2015 May 26; 119(5):564-9. PubMed ID: 25488498
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  • 18. Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry.
    Ketkaeo S, Sanpamongkolchai W, Morakul S, Baba S, Kobayashi G, Goto M.
    J Gen Appl Microbiol; 2020 Aug 26; 66(3):163-168. PubMed ID: 31462600
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