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Cited by in F6Publishing
For: Chen X, Gui R, Li N, Wu Y, Chen J, Wu X, Qin Z, Yang S, Li X. Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus. Process Biochemistry 2021;111:159-66. [DOI: 10.1016/j.procbio.2021.09.011] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Li M, Zhang J, Li L, Wang S, Liu Y, Gao M. Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry. Food Res Int 2023;163:112180. [PMID: 36596121 DOI: 10.1016/j.foodres.2022.112180] [Reference Citation Analysis]
2 Ramesh C, Prasastha VR, Venkatachalam M, Dufossé L. Natural Substrates and Culture Conditions to Produce Pigments from Potential Microbes in Submerged Fermentation. Fermentation 2022;8:460. [DOI: 10.3390/fermentation8090460] [Reference Citation Analysis]