Keywords: موناسکوس; Red pigments; Food ingredient; Colorant; Carotenoid; Lycopene; Azaphilone; Anthraquinone; Blakeslea; Monascus; Talaromyces;
مقالات ISI موناسکوس (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: موناسکوس; Aspergillaceae; Extrolites; Fungal ecology; Phylogeny; Taxonomy; Monascus section Floridani R.N. Barbosa & Houbraken; Monascus section Rubri R.N. Barbosa & Houbraken; Monascus flavipigmentosus R.N. Barbosa, Souza-Motta, N.T. Oliveira & Houbraken; Monascus
Keywords: موناسکوس; Food safety; Monascus; Citrinin; Magnetic nanoparticles; Mycotoxin removal; Natural dyes;
Keywords: موناسکوس; Natural dye; Gardenia yellow; Monascus; Dye-sensitized solar cells; Photovoltaic performance; Adsorption
Keywords: موناسکوس; Monascus; Oxygen supply; Citrinin; Pigments; Submerged fermentation
Keywords: موناسکوس; Monascus; Medium; Enrichment; Retrograded maize starch; NMR;
Using millet as substrate for efficient production of monacolin K by solid-state fermentation of Monascus ruber
Keywords: موناسکوس; Monascus; Solid-state fermentation; Monacolin K; Millet; Process optimization;
The blood lipid regulation of Monascus-produced monascin and ankaflavin via the suppression of low-density lipoprotein cholesterol assembly and stimulation of apolipoprotein A1 expression in the liver
Keywords: موناسکوس; ankaflavin; hyperlipidemia; low density lipoprotein cholesterol; monascin; Monascus;
Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity
Keywords: موناسکوس; UFFP; free phenolic fraction in unfermented oat; UFCP; conjugated phenolic fraction in unfermented oat; UFBP; bound phenolic fraction in unfermented oat; FFP; free phenolic fraction in fermented oat; FCP; conjugated phenolic fraction in fermented oat; FBP
Characterization and expression of the antifungal protein from Monascus pilosus and its distribution among various Monascus species
Keywords: موناسکوس; Monascus; Antifungal protein; MAFP1; Overexpression; Escherichia coli
Modeling the red pigment production by Monascus purpureus MTCC 369 by Artificial Neural Network using rice water based medium
Keywords: موناسکوس; Monascus; Pigments; Rice water; Medium optimization; Artificial Neural Network
Monascus-fermented monascin and ankaflavin improve the memory and learning ability in amyloid β-protein intracerebroventricular-infused rat via the suppression of Alzheimer's disease risk factors
Keywords: موناسکوس; Alzheimer's disease; Monascus; Monascin; Ankaflavin;
Proteomic insight into the effect of ethanol on citrinin biosynthesis pathway in Monascus purpureus NTU 568
Keywords: موناسکوس; Ankaflavin; Citrinin; Ethanol; Monascin; Monascus; Polyketide pathway;
Dimerumic acid, a novel antioxidant identified from Monascus-fermented products exerts chemoprotective effects: Mini review
Keywords: موناسکوس; Monascus; Dimerumic acid (DMA); Antioxidant; Oxidative stress; Functional foods;
Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation
Keywords: موناسکوس; Natural pigments; Monascus; Submerged fermentation; Thermal stability; Kinetics
Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation
Keywords: موناسکوس; Monascus; Red pigment; Submerged fermentation; Purification; Chemical structure
Phylogeny and intraspecific variation of the extreme xerophile, Xeromyces bisporus
Keywords: موناسکوس; Chrysosporium; Eurotiales; Fungi; Monascus; Phylogeny; Xeromyces bisporus; Xerophile
Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans
Keywords: موناسکوس; Monascus; Fermented; Soybean; Soymilk
Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages
Keywords: موناسکوس; Monascus; Anka rice; Low-nitrite; Chinese sausage
Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.
Keywords: موناسکوس; Adlay angkak; Monascus; Mevinolin; Citrinin; Pigments
Antioxidant properties of water extracts from Monascus fermented soybeans
Keywords: موناسکوس; Monascus; Soybeans; Antioxidant activity; Reducing power; Scavenging ability; Chelating ability; Antioxidant components
Identification of new red pigments produced by Monascus ruber
Keywords: موناسکوس; New red pigments; Monascus; Mass spectra; Hydrolytic bean powderMS, mass spectrometry; NMR, nuclear magnetic resonance
Quantitative analysis of lovastatin in capsule of Chinese medicine Monascus by capillary zone electrophoresis with UV–vis detector
Keywords: موناسکوس; Capillary zone electrophoresis; Chinese medicine; Lovastatin; Quantitation analysis; Monascus
Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives
Keywords: موناسکوس; Natural colorant; Grape seed extract; Polyphenolics; Monascus; Gardenia; Red radish; Reactive oxygen species; Chemiluminescent assay; Multi-functional food additive
Purification and characterization of a protease extracellularly produced by Monascus purpureus CCRC31499 in a shrimp and crab shell powder medium
Keywords: موناسکوس; Protease; Shrimp and crab shell; Monascus; Chitin
Relation between growth, respirometric analysis and biopigments production from Monascus by solid-state fermentation
Keywords: موناسکوس; Monascus; Aeration; Solid-state fermentation; Bioreactor; Kinetic parameters; Natural pigments
The variability of citrinin production in Monascus type cultures
Keywords: موناسکوس; Toxigenic fungi; Monascus; Citrinin;
Storage stability of monascal adlay
Keywords: موناسکوس; Adlay; Monascus; Coixenolide; Monacolin K; γ-Aminobutyric acid; Storage;
Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin
Keywords: موناسکوس; Red fermented rice; Monascus; Citrinin; Monacolin K; Food fermentation;