Zobrazeno 1 - 10
of 7 231
pro vyhledávání: '"Monascus"'
Autor:
Ye F; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Chen Y; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Liu J; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: liujundandy@csuft.edu.cn., Gong Z; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Zhang S; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Lin Q; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Zhou B; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Liang Y; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: liangying498@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 280 (Pt 4), pp. 136138. Date of Electronic Publication: 2024 Sep 28.
Autor:
Dong C; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China., Cheng Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China., Zhang M; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China., Chen M; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China., Yan Z; Tianjin University of Science and Technology, 300457 Tianjin, China., Zhou S; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, 100048 Beijing, China. Electronic address: zhousumei1001@163.com., BenxuYang; Tianjin Lida Food Technology Co., Ltd., 300393 Tianjin, China., Guo Q; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China. Electronic address: guoqingbin008322@tust.edu.cn., Wang C; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China., Wu S; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 300457, Tianjin, China. Electronic address: wushufen@tust.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 280 (Pt 2), pp. 135961. Date of Electronic Publication: 2024 Sep 23.
Autor:
Li S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Cai Q; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Liu Q; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Gong Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Zhao D; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Wan J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Wang D; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Shao Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: yanchunshao@mail.hzau.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114961. Date of Electronic Publication: 2024 Aug 23.
Autor:
Jiang X; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Hong X; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Wang Z; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Liu J; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Zhong H; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Ren J; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Zhou B; Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, China.; School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.
Publikováno v:
Applied and environmental microbiology [Appl Environ Microbiol] 2024 Oct 23; Vol. 90 (10), pp. e0114624. Date of Electronic Publication: 2024 Sep 17.
Autor:
Zhu L; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China., Long P; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China., Hu M; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China., Wang L; College of Food Science and Engineering, Tarim University, Alar 843300, PR China., Shao Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China., Cheng S; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China., Dong X; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China., He Y; National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: yi.he@whpu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139740. Date of Electronic Publication: 2024 May 21.
Autor:
Li K; Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Zhao H; Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., He X; Sinopec Research Institute of Petroleum Processing Co., LTD, Beijing 100083, China., Sun C; Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: susansun@bjfu.edu.cn., Xu R; Sinopec Research Institute of Petroleum Processing Co., LTD, Beijing 100083, China. Electronic address: xurun.ripp@sinopec.com., Li Q; Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: liqiang@bjfu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 4), pp. 134380. Date of Electronic Publication: 2024 Aug 03.
Autor:
Li P; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Zhou Y; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Wu Y; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Jiang X; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Wang X; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Shi X; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China., Wang W; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Oct; Vol. 104 (13), pp. 7754-7764. Date of Electronic Publication: 2024 Apr 17.
Autor:
Wang Q; Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China., Li X; Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China., Hao J; Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China., Xu D; Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Sep; Vol. 104 (12), pp. 7173-7181. Date of Electronic Publication: 2024 Apr 25.
Autor:
El-Sayed ER; Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland. sayed_zahran2000@yahoo.com.; Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo, Egypt. sayed_zahran2000@yahoo.com., El-Sayyad GS; Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt. Gharieb.Elsayyad2017@gmail.com., Abdel-Fatah SS; Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt., El-Batal AI; Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt., Boratyński F; Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland.
Publikováno v:
Microbial cell factories [Microb Cell Fact] 2024 Sep 29; Vol. 23 (1), pp. 259. Date of Electronic Publication: 2024 Sep 29.
Autor:
Rahman Khan A; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan; H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan., Aziz Z; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan., Iqbal A; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan., Sheema; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan., Rashid Khan A; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan., Zafar S; Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan; H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan. Electronic address: salmanzafar@uop.edu.pk.
Publikováno v:
Steroids [Steroids] 2024 Sep; Vol. 209, pp. 109466. Date of Electronic Publication: 2024 Jun 30.