Lv11
10 积分 2023-01-03 加入
Lactobacillus brevis-Fermented Gamma-Aminobutyric Acid Ameliorates Depression- and Anxiety-Like Behaviors by Activating the Brain-Derived Neurotrophic Factor-Tropomyosin Receptor Kinase B Signaling Pathway in BALB/C Mice
4小时前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
1个月前
已完结
Monascus pilosus SWM-008 Red Mold Rice and Its Components, Monascinol and Monascin, Reduce Obesity in a High-Fat Diet-Induced Rat Model Through Synergistic Modulation of Gut Microbiota and Anti-Lipogenesis
1个月前
已完结
Identification of 10,000-year-old rice beer at Shangshan in the Lower Yangzi River valley of China
3个月前
已完结
Unlocking the biosynthetic potential of Penicillium roqueforti for hyperproduction of the immunosuppressant mycophenolic acid: Gamma radiation mutagenesis and response surface optimization of fermentation medium
1年前
已完结
Regulated synthesis and metabolism of Monascus pigments in a unique environment
1年前
已完结
Modular and Flexible Molecular Device for Simultaneous Cytosine and Adenine Base Editing at Random Genomic Loci in Filamentous Fungi
1年前
已完结
Corrigendum to “Effect of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media” [Food Chem. 284 (2019) 205–212]
1年前
已完结
Comparison of the solid-state and submerged fermentation derived secretomes of hyper-cellulolytic Penicillium janthinellum NCIM 1366 reveals the changes responsible for differences in hydrolytic performance
1年前
已完结
Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods
1年前
已完结
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