Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084-Reference-Cited by-同舟云学术

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Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084

Published:2016-03-31 Issue:1 Volume:59 Page:57-62
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:Journal of Applied Biological Chemistry

Author:

Cheng Jinhua,Choi Bong-Keun,Yang Seung Hwan,Suh Joo-Won

Funder

Rural Development Administration(RDA)

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201611639306053.pdf

Reference25 articles.

1. Dimerumic acid as an antioxidant of the mold, Monascus Anka

2. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case

3. Osteoprotective Effect of Monascus-fermented Dioscorea in Ovariectomized Rat Model of Postmenopausal Osteoporosis

4. Antidepressant Effect of GABA-RichMonascus-Fermented Product on Forced Swimming Rat Model

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1. Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber;Bioactive Carbohydrates and Dietary Fibre;2024-12

2. Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus;Food Science and Biotechnology;2024-06-25

3. Bioactive activity and safety analysis of Monascus red biopigment;Food Bioscience;2024-02

4. From waste to wealth: a review on valorisation of durian waste as functional food ingredient;Journal of Food Measurement and Characterization;2023-08-29

5. Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient;LWT;2023-04

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