Zhenqiang Wu

Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity

Qi Bei, Yan Liu, Lu Wang et al. · Journal of Functional Foods · 2017 · 135 citations · Full text

Food Chemistry, Phenolic Fractions, Biochemistry +8

Production of citrinin-free Monascus pigments by submerged culture at low pH

Biyu Kang, Xuehong Zhang, Zhenqiang Wu et al. · Enzyme and Microbial Technology · 2013 · 126 citations

Citrinin-free Monascus Pigments, Biosynthesis, Biomanufacturing +8

Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka

Qi Bei, Gong Chen, Fangju Lu et al. · Food Chemistry · 2017 · 119 citations

Biosynthesis, Phenolic Mobilization, Engineering +7

Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation

Kan Shi, Da Song, Gong Chen et al. · Journal of Bioscience and Bioengineering · 2015 · 118 citations

Engineering, Food Fermentation, Biotechnology +8

Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis

Gong Chen, Yan Liu, Jiarui Zeng et al. · Journal of Cereal Science · 2020 · 83 citations

Bacillus Subtilis, Phenolic Fractions, Biochemistry +5