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32Food Factors from Fermented Foods: Isolation of Monascin, Ankaflavin, and Kojic Acid as Lipoxygenase Inhibitors from Beni-Koji and Koji, Food Factors for Cancer Prevention Effect of pH and nitrogen source on pigment production by Monascus purpureus, Applied Microbiology and Biotechnology Secondary metabolites of the fungusMonascus: A review, Journal of Industrial Microbiology Analyses of red fermented rice (angkak) and report of a newMonascus metabolite, Mycotoxin Research Rotschimmelreis: Ein bedenkliches Nahrungserg??nzungsmittel?, Bundesgesundheitsblatt - Gesundheitsforschung - Gesundheitsschutz Penicillium verruculosum SG: a source of polyketide and bioactive compounds with varying cytotoxic activities against normal and cancer lines, Archives of Microbiology Development of Monascus fermentation technology for high hypolipidemic effect, Applied Microbiology and Biotechnology Red mold, diabetes, and oxidative stress: a review, Applied Microbiology and Biotechnology Benefit of Monascus-fermented products for hypertension prevention: a review, Applied Microbiology and Biotechnology Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agentu2014monacolin K and antiinflammation agentu2014monascin, Applied Microbiology and Biotechnology