Red Yeast Rice - Globe Thesis

Keyword [Red Yeast Rice] Result: 1 - 20 \| Page: 1 of 2
1.	This Thesis Mainly Introduced The Application Of HPLC In Food And Nourishment Liquid Composition Content Analysis, It Includes Two Parts.
2.	Studies On Solid Fermentation By Strains Of Monascus Sp. With Lower Citrinin Content And Higher Pigments Value
3.	Study On Application Of Red Yeast Rice In Fermented Sausage
4.	Isolation, Identification And Pigment Production Research Of Monascus From Red Yeast Rice
5.	The Study On The Key Technology Of Red Yeast Chinese Rice Wine Making
6.	Studyon Production Process Of Safety Monascus Pigment With High Pigment Value
7.	The Preparation And Application Of Functional Red Yeast Rice Containing Monacolin K
8.	Effects Of Ultra-High Pressure Processing On Quality Of Red Yeast Rice Wine
9.	Effects Of Different Substrates On The Important Metabolites Of Red Yeast Rice
10.	Study On The Processing Craft And Flavor Of Red Yeast Rice Fermented Sausages
11.	Research On The Brewing Process Of Chinese Yam Red Yeast Rice Wine
12.	Optimization Of Monascus Jujube Wine Producion Process And Its Composition Analysis
13.	Effects Of Substrates On The Secondary Metabolites Of Red Yeast Rice
14.	Study On Preparing High Monacolin K Red Yeast Rice From Different Genotypes Of Rice And Monascus Strains
15.	Research On Optimization And Rich In GABA Functional Red Yeast Rice Of Monascus Strains And Germinated Brown Rice Genotypes
16.	The Analysis Of Citrinin In Monascus Products And Study On Fermentaton Control
17.	The Effect Of Red Yeast Rice On Intestinal Inflammation And Barrier Function In Atherosclerotic Mice Model
18.	Cloning,Prokaryotic Expression Of DPPS From Monascus And Study On Production Condition Of Red Yeast Rice With CoQ10 By In Solid-state Fermentation
19.	Hypolipidemic Effect Of Hawthorn Combined With Sterol Ester And Functional Red Yeast Rice
20.	Preliminary Evaluation Of Monacolin K Free Red Yeast Rice On Lipid Metabolism In Hamsters
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