Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

The effects of lowering LDL cholesterol with statin therapy in people at low risk of vascular disease: meta-analysis of individual data from 27 randomised trials

Collaborators, C. T. T. (. (2012) · The Lancet · doi:10.1016/s0140-6736(12)60367-5 · Cited by 2,833 · see citing works

Food Mycotoxins: An Update

Murphy, P. A., Hendrich, S., Landgren, C. A., & Bryant, C. M. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00052.x · Cited by 501 · see citing works

Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.023 · Cited by 484 · see citing works

Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains

Marilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420 · see citing works

Probiotic cheese: Health benefits, technological and stability aspects

da Cruz, A. G., Buriti, F. C. A., de Souza, C. H. B., Faria, J. D. A. F., & Saad, S. M. I. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.05.001 · Cited by 313 · see citing works

Monascus secondary metabolites: production and biological activity

Patáková, P. (2012) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-012-1216-8 · Cited by 300 · see citing works

Plant Essential Oils as Biopesticides: Applications, Mechanisms, Innovations, and Constraints

Gupta, I., Singh, R., Muthusamy, S., Sharma, M., Grewal, K., Singh, H. P., & Batish, D. R. (2023) · Plants · doi:10.3390/plants12162916 · Cited by 270 · see citing works

Filamentous fungi and mycotoxins in cheese: A review

Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., & Coton, E. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12069 · Cited by 215 · see citing works

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

Santiago-López, L., Aguilar-Toalá, J. E., Hernández-Mendoza, A., Vallejo-Cordoba, B., Liceaga, A. M., & González-Córdova, A. F. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-13465 · Cited by 209 · see citing works

Phylogenetic diversity of stress signalling pathways in fungi

Nikolaou, E., Agrafioti, I., Stumpf, M., Quinn, J., Stansfield, I., & Brown, A. J. (2009) · BMC Evolutionary Biology · doi:10.1186/1471-2148-9-44 · Cited by 206 · see citing works

Application of an LC–MS/MS based multi-mycotoxin method for the semi-quantitative determination of mycotoxins occurring in different types of food infected by moulds

Sulyok, M., Krska, R., & Schuhmacher, R. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.042 · Cited by 204 · see citing works

Polyketide Synthase Gene Responsible for Citrinin Biosynthesis in Monascus purpureus

Shimizu, T., Kinoshita, H., Ishihara, S., Sakai, K., Nagai, S., & Nihira, T. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.7.3453-3457.2005 · Cited by 187 · see citing works

Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese

Vázquez, B. I., Fente, C. A., Franco, C. M., Vázquez, M. J., & Cepeda, A. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00429-9 · Cited by 168 · see citing works

Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system

Chaudhari, A. K., Singh, V. K., Das, S., & Dubey, N. K. (2021) · Food and Chemical Toxicology · doi:10.1016/j.fct.2021.112019 · Cited by 154 · see citing works

Aflatoxin-producing Aspergillus species from Thailand

Ehrlich, K. C., Kobbeman, K., Montalbano, B. G., & Cotty, P. J. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.08.007 · Cited by 146 · see citing works

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

Feeney, E. L., Lamichhane, P., & Sheehan, J. J. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12755 · Cited by 132 · see citing works

Cultures for the ripening of smear cheeses

Bockelmann, W., Willems, K. P., Neve, H., & Heller, K. H. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.022 · Cited by 122 · see citing works

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Azarnia, S., Robert, N., & Lee, B. H. (2006) · Critical Reviews in Biotechnology · doi:10.1080/07388550600840525 · Cited by 121 · see citing works

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Jiang, Y., Lv, X., Zhang, C., Zheng, Y., Zheng, B., Duan, X., & Tian, Y. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108531 · Cited by 117 · see citing works

Identification and In Vivo Functional Analysis by Gene Disruption of ctnA , an Activator Gene Involved in Citrinin Biosynthesis in Monascus purpureus

Shimizu, T., Kinoshita, H., & Nihira, T. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.01979-06 · Cited by 116 · see citing works

Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties

Ropars, J., Didiot, E., de la Vega, R. C. R., Bennetot, B., Coton, M., Poirier, E., Coton, E., Snirc, A., Prieur, S. L., & Giraud, T. (2020) · Current Biology · doi:10.1016/j.cub.2020.08.082 · Cited by 107 · see citing works

Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life

Medeiros, B. G. D. S., de Souza, M. P., Pinheiro, A. C., Bourbon, A. I., Cerqueira, M. Â., Vicente, A. A., & Carneiro‐da‐Cunha, M. G. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-013-1097-5 · Cited by 101 · see citing works

Toxicity of the mycotoxin citrinin and its metabolite dihydrocitrinone and of mixtures of citrinin and ochratoxin A in vitro

Föllmann, W., Behm, C., & Degen, G. H. (2014) · Archives of Toxicology · doi:10.1007/s00204-014-1216-8 · Cited by 93 · see citing works

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Caron, T., Piver, M. L., Péron, A.-C., Lieben, P., Lavigne, R., Brunel, S., Roueyre, D., Place, M., Bonnarme, P., Giraud, T., et al. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2021.109174 · Cited by 86 · see citing works

Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses

Fontaine, K., Passerò, E., Vallone, L., Hymery, N., Coton, M., Jany, J., Mounier, J., & Coton, E. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.046 · Cited by 80 · see citing works

In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids

Friedly, E. C., Crandall, P. G., Ricke, S. C., Roman, M. J., O’Bryan, C. A., & Chalova, V. I. (2009) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01056.x · Cited by 78 · see citing works

Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates

He, J., Jia, M., Li, W., Deng, J., Ren, J., Luo, F., Bai, J., & Liu, J. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1935443 · Cited by 78 · see citing works

Microencapsulation of Gaultheria procumbens essential oil using chitosan-cinnamic acid microgel: Improvement of antimicrobial activity, stability and mode of action

Kujur, A., Kiran, S., Dubey, N. K., & Prakash, B. (2017) · LWT · doi:10.1016/j.lwt.2017.07.054 · Cited by 77 · see citing works

Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation

Liu, J., Luo, Y., Guo, T., Tang, C., Chai, X., Zhao, W., Bai, J., & Lin, Q. (2019) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2019.08.007 · Cited by 77 · see citing works

A review on citrinin: Its occurrence, risk implications, analytical techniques, biosynthesis, physiochemical properties and control

Zhang, H., Ahima, J., Yang, Q., Zhao, L., Zhang, X., & Zheng, X. (2020) · Food Research International · doi:10.1016/j.foodres.2020.110075 · Cited by 77 · see citing works

Elimination of the mycotoxin citrinin production in the industrial important strain Monascus purpureus SM001

Jia, X. Q., Xu, Z., Zhou, L., & Sung, C. K. (2009) · Metabolic Engineering · doi:10.1016/j.ymben.2009.08.003 · Cited by 75 · see citing works

Oxidative stress induces the biosynthesis of citrinin by Penicillium verrucosum at the expense of ochratoxin

Schmidt‐Heydt, M., Stoll, D., Schütz, P., & Geisen, R. M. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.09.008 · Cited by 70 · see citing works

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

Rahayu, Y. Y. S., Yoshizaki, Y., Yamaguchi, K., Okutsu, K., Futagami, T., Tamaki, H., Sameshima, Y., & Takamine, K. T. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.12.005 · Cited by 70 · see citing works

Chemical profiling and quantification of monacolins and citrinin in red yeast rice commercial raw materials and dietary supplements using liquid chromatography-accurate QToF mass spectrometry: Chemometrics application

Avula, B., Cohen, P. A., Wang, Y., Sagi, S., Wei, F., Wang, M., Zweigenbaum, J. A., Ma, S., & Khan, I. A. (2014) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2014.07.039 · Cited by 68 · see citing works

Isolation and characterization of the citrinin biosynthetic gene cluster from Monascus aurantiacus

Li, Y., Xu, Y., & Huang, Z. (2011) · Biotechnology Letters · doi:10.1007/s10529-011-0745-y · Cited by 66 · see citing works

Exploring the Distribution of Citrinin Biosynthesis Related Genes among Monascus Species

Chen, Y.-P., Tseng, C., Chien, I., Wang, W., Liaw, L.-L., & Yuan, G. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802371b · Cited by 64 · see citing works

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia, R., Abedin, M. M., Phukon, L. C., Sahoo, D., Singh, S. P., & Kumar, A. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12680 · Cited by 62 · see citing works

Deletion of pigR gene in Monascus ruber leads to loss of pigment production

Xie, N., Liu, Q., & Chen, F. (2013) · Biotechnology Letters · doi:10.1007/s10529-013-1219-1 · Cited by 61 · see citing works

Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture

de Campos, A. C. L. P., Nandi, R. D. S., Scandorieiro, S., Gonçalves, M. C., Reis, G. F., Dibo, M., Medeiros, L. P., Panagio, L. A., Fagan, É. P., Kobayashi, R. K. T., et al. (2022) · LWT · doi:10.1016/j.lwt.2021.113063 · Cited by 61 · see citing works

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review

Bukvički, D., D’Alessandro, M., Rossi, S., Siroli, L., Gottardi, D., Braschi, G., Patrignani, F., & Lanciotti, R. (2023) · Foods · doi:10.3390/foods12173288 · Cited by 60 · see citing works

Lower Citrinin Production by Gene Disruption of ctnB Involved in Citrinin Biosynthesis in Monascus aurantiacus Li AS3.4384

Li, Y., Pan, Y., Le-hua, Z., Xu, Y., Huang, Z., & He, Q. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf400879s · Cited by 58 · see citing works

Development and validation of a liquid chromatography/atmospheric pressure photoionization-tandem mass spectrometric method for the analysis of mycotoxins subjected to commission regulation (EC) No. 1881/2006 In cereals

Capriotti, A. L., Foglia, P., Gubbiotti, R., Roccia, C., Samperi, R., & Laganà, A. (2010) · Journal of Chromatography A · doi:10.1016/j.chroma.2010.07.018 · Cited by 58 · see citing works

Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

Renes, E., Ladero, V., Tornadijo, M. E., & Fresno, J. M. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.09.003 · Cited by 58 · see citing works

Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Stoll, D., Schmidt‐Heydt, M., & Geisen, R. M. (2013) · Toxins · doi:10.3390/toxins5071282 · Cited by 57 · see citing works

Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay

Radi, M., Ahmadi, H., & Amiri, S. (2022) · Food and Bioprocess Technology · doi:10.1007/s11947-021-02737-5 · Cited by 57 · see citing works

Deleting the citrinin biosynthesis-related gene, ctnE, to greatly reduce citrinin production in Monascus aurantiacus Li AS3.4384

Ning, Z., Cui, H., Xu, Y., Huang, Z., Tu, Z., & Li, Y. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.11.004 · Cited by 55 · see citing works

The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses

Falardeau, J., Trmčić, A., & Wang, S. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12768 · Cited by 55 · see citing works

Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation

Yang, J. G., Chen, Q., Wang, W., Jia-jun, H., & Hu, C. (2014) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2014.10.014 · Cited by 54 · see citing works

Effects of Light Intensity and Color on the Biomass, Extracellular Red Pigment, and Citrinin Production of Monascus ruber

Wang, L., Dai, Y., Chen, W., Shao, Y., & Chen, F. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04056 · Cited by 52 · see citing works

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Park, K. H., Liu, Z., Park, C., & Ni, L. (2016) · Food Science and Biotechnology · doi:10.1007/s10068-016-0115-6 · Cited by 48 · see citing works

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model

Chen, C., Liu, Z., Yu, H., Lou, X., Huang, J., Yuan, H., Wang, B., Xu, Z., & Tian, H. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c07924 · Cited by 48 · see citing works

Citrinin Production and Stability in Cheese

Bailly, J., Quérin, A., Bars-Bailly, S. L., Bénard, G., & Guerre, P. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.8.1317 · Cited by 47 · see citing works

Citrinin-producing capacity of Monascus purpureus in response to low −frequency magnetic fields

Wan, Y., Zhang, J., Han, H., Li, L., Liu, Y., & Gao, M. (2016) · Process Biochemistry · doi:10.1016/j.procbio.2016.11.009 · Cited by 47 · see citing works

Dairy starters and fermented dairy products modulate gut mucosal immunity

Illikoud, N., Mantel, M., Rolli‐Derkinderen, M., Gagnaire, V., & Jan, G. (2022) · Immunology Letters · doi:10.1016/j.imlet.2022.11.002 · Cited by 47 · see citing works

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Ma, S., Zheng, Y., Zhou, R., & Ma, M. (2021) · Coatings · doi:10.3390/coatings11010084 · Cited by 45 · see citing works

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

Pyo, Y.-H., & Song, S. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8026952 · Cited by 44 · see citing works

Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

Mehyar, G. F., Al‐Nabulsi, A. A., Saleh, M. I., Olaimat, A. N., & Holley, R. A. (2017) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13324 · Cited by 44 · see citing works

Stimulation of aflatoxin B1 and T-2 toxin production by sorbic acid

Gareis, M., Bauer, J. I., von Montgelas, A., & Gedek, B. R. (1984) · Applied and Environmental Microbiology · doi:10.1128/aem.47.2.416-418.1984 · Cited by 42 · see citing works

Development of Monascus fermentation technology for high hypolipidemic effect

Lee, C.-L., & Pan, T. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4083-3 · Cited by 42 · see citing works

Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium

Coton, M., Auffret, A., Poirier, E., Debaets, S., Coton, E., & Dantigny, P. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.03.026 · Cited by 41 · see citing works

Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged fermentation

Chai, X., Ai, Z., Liu, J., Guo, T., Wu, J., Bai, J., & Lin, Q. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00745-3 · Cited by 40 · see citing works

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

Hammad, A. M., Eltahan, A., Hassan, H. A., Abbas, N. H., Hussien, H., & Shimamoto, T. (2022) · Foods · doi:10.3390/foods11030332 · Cited by 40 · see citing works

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Xiang, Q., Xia, Y., Chen, L., Chen, M., Wang, D., & Zhong, F. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102698 · Cited by 40 · see citing works

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

Yasuda, M., Tachibana, S., & Kuba‐Miyara, M. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4300-0 · Cited by 38 · see citing works

Effect of high-pressure treatment on hard cheese proteolysis

Costabel, L., Bergamini, C. V., Vaudagna, S. R., Cuatrin, A. L., Audero, G., & Hynes, E. R. (2016) · Journal of Dairy Science · doi:10.3168/jds.2015-9907 · Cited by 36 · see citing works

New aspects of ochratoxin A and citrinin biosynthesis in Penicillium

Geisen, R. M., Schmidt‐Heydt, M., Touhami, N., & Himmelsbach, A. (2018) · Current Opinion in Food Science · doi:10.1016/j.cofs.2018.04.001 · Cited by 36 · see citing works

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

Suzuki‐Iwashima, A., Matsuura, H., Iwasawa, A., & Shiota, M. (2019) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2019.09.005 · Cited by 36 · see citing works

Laser ablation electrospray ionization mass spectrometry imaging as a new tool for accessing patulin diffusion in mold-infected fruits

Lima, G. D. S., dos Santos, G. F., Ramalho, R. R. F., de Aguiar, D. V. A., Roque, J. V., Maciel, L. Í. L., Simas, R. C., Pereira, I., & Vaz, B. G. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131490 · Cited by 36 · see citing works

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Mirzapour‐Kouhdasht, A., & García‐Vaquero, M. (2022) · Foods · doi:10.3390/foods11091270 · Cited by 36 · see citing works

Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening

Zhang, S., Wang, T., Zhang, Y., Song, B., Pang, X., & Lv, J. (2022) · Foods · doi:10.3390/foods11111662 · Cited by 36 · see citing works

Changes in key aroma compounds and esterase activity of Monascus-fermented cheese across a 30-Day ripening period

Zeng, H., Wang, Y., Han, H., Cao, Y., & Wang, B. (2022) · Foods · doi:10.3390/foods11244026 · Cited by 36 · see citing works

Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production

Alcano, M. D. J., Jahn, R. C., Scherer, C. D., Wigmann, É. F., Moraes, V. M., Garcia, M. V., Mallmann, C. A., & Copetti, M. V. (2015) · Food Research International · doi:10.1016/j.foodres.2015.12.020 · Cited by 35 · see citing works

A low-frequency magnetic Field regulates Monascus pigments synthesis via reactive oxygen species in M. purpureus

Liao, Q., Liu, Y., Zhang, J., Li, L., & Gao, M. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.08.009 · Cited by 33 · see citing works

Utilization of agro-industrial by-products in Monascus fermentation: a review

Srianta, I., Kusdiyantini, E., Zubaidah, E., Ristiarini, S., Nugerahani, I., Alvin, A., Iswanto, N., & Zhang, B. (2021) · Bioresources and Bioprocessing · doi:10.1186/s40643-021-00473-4 · Cited by 33 · see citing works

Mechanism of membrane damage to Shigella sonnei by linalool from plant essential oils: A driver of oxidative stress

He, R., Wu, H., Liu, J., Chen, W., Chen, W., Chen, H., Zhong, Q., Zhang, M., & Gu, F. (2023) · Industrial Crops and Products · doi:10.1016/j.indcrop.2023.116255 · Cited by 32 · see citing works

The ctnG gene encodes carbonic anhydrase involved in mycotoxin citrinin biosynthesis from Monascus aurantiacus

Li, Y., Tang, X. J., Wu, W., Xu, Y., Huang, Z., & He, Q. (2014) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2014.990993 · Cited by 31 · see citing works

Risk Assessment of RYR Food Supplements: Perception vs. Reality

Righetti, L., Dall’Asta, C., & Bruni, R. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.792529 · Cited by 31 · see citing works

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Kumar, P., Mahato, D. K., Gupta, A., Pandhi, S., Mishra, S., Barua, S., Tyagi, V., Kumar, A., Kumar, M., & Kamle, M. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15563 · Cited by 31 · see citing works

Inhibition of Citrinin Production in Penicillium citrinum Cultures by Neem [Azadirachta indica A. Juss (Meliaceae)]

Mossini, S. A. G., & Kemmelmeier, C. (2008) · International Journal of Molecular Sciences · doi:10.3390/ijms9091676 · Cited by 30 · see citing works

Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme

Al–Baarri, A. N., Legowo, A. M., Arum, S. K., & Hayakawa, S. (2018) · International Journal of Food Science · doi:10.1155/2018/4305395 · Cited by 30 · see citing works

Screening and identification of Monascus strains with high‐yield monacolin K and undetectable citrinin by integration of HPLC analysis and pksCT and ctnA genes amplification

Li, Z., Liu, Y., Li, Y., Lin, F., & Wu, L.-L. (2020) · Journal of Applied Microbiology · doi:10.1111/jam.14689 · Cited by 30 · see citing works

Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese

de Melo, A. M., Barbi, R. C. T., de Souza, W. F. C., Luna, L. C., de Souza, H. J. B., Lucena, G. L., Quirino, M. R., & de Sousa, S. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14783 · Cited by 30 · see citing works

Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Kulawik, P., Jamróz, E., Kruk, T., Szymkowiak, A., Tkaczewska, J., Krzyściak, P., Skóra, M., Guzik, P., Janik, M., Vlčko, T., et al. (2023) · Food Control · doi:10.1016/j.foodcont.2023.109767 · Cited by 29 · see citing works

Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature

EL‐SALAM, M. H. A., & El‐Shibiny, S. (2012) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2012.08.004 · Cited by 26 · see citing works

Lovastatin in lactone and hydroxy acid forms and citrinin in red yeast rice powders analyzed by HPTLC-UV/FLD

Klingelhöfer, I., & Morlock, G. E. (2019) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-019-02039-y · Cited by 26 · see citing works

Phytochemicals of ethanolic extract and essential oil of Persicaria hydropiper and their potential as antibacterial agents for food packaging polylactic acid film

Aziman, N., Abdullah, N., Bujang, A., Noor, Z. M., Abdul-Aziz, A., & Ahmad, R. (2020) · Journal of Food Safety · doi:10.1111/jfs.12864 · Cited by 26 · see citing works

Utilization of low‐cost agricultural by‐product rice husk for Monascus pigments production via submerged batch‐fermentation

Zhang, S., Zhao, W., Nkechi, O., Lu, P., Bai, J., Lin, Q., & Liu, J. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11585 · Cited by 25 · see citing works

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Grispoldi, L., Karama, M., El-Ashram, S. A., Saraiva, C. M. T., García‐Díez, J., Chalias, A., Gennis, M. D., Vannuccini, A., Poerio, G., Torlai, P., et al. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16351 · Cited by 25 · see citing works

Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of Monascus purpureus

Yuan, X., Gao, S., Tan, Y., Cao, J., Yang, S., & Zheng, B. (2023) · RSC Advances · doi:10.1039/d3ra04374f · Cited by 25 · see citing works

Study of Mucor spp. in semi-hard cheese ripening

Zhang, N., & Zhao, X. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0108-z · Cited by 24 · see citing works

Antimicrobial activity of essential oils against Escherichia coli O157:H7 in organic soil

Yossa, N., Patel, J., Miller, P. A., & Lo, Y.-M. M. (2010) · Food Control · doi:10.1016/j.foodcont.2010.03.016 · Cited by 24 · see citing works

Dietary Supplements Based on Red Yeast Rice—A Source of Citrinin?

Twarużek, M., Ałtyn, I., & Kosicki, R. (2021) · Toxins · doi:10.3390/toxins13070497 · Cited by 24 · see citing works

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

Islam, F., Saeed, F., Imran, A., Shehzadi, U., Ali, R., Nosheen, F., Chauhan, A., Asghar, A., & Ojukwu, M. (2023) · Journal of Food Science and Technology · doi:10.1007/s13197-023-05762-8 · Cited by 24 · see citing works

Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage

Olsen, M., Lindqvist, R., Bakeeva, A., Leong, S. L., & Sulyok, M. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.12.003 · Cited by 23 · see citing works

Low‐Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na + Concentration of Intracellular and Extracellular Monascus purpureus

Xiong, X., Zhen, Z., Liu, Y., Gao, M., Wang, S., Li, L., & Zhang, J. (2020) · Bioelectromagnetics · doi:10.1002/bem.22262 · Cited by 23 · see citing works

Effects and Mechanism of Blue Light on Monascus in Liquid Fermentation

Zhang, X., Liu, W., Chen, X., Cai, J., Wang, C., & He, W. (2017) · Molecules · doi:10.3390/molecules22030385 · Cited by 22 · see citing works

The Effect of Blue Light on the Production of Citrinin in Monascus purpureus M9 by Regulating the mraox Gene through lncRNA AOANCR

Yang, H., Wang, X., Li, Z., Guo, Q. M., Yang, M., Chen, D., & Wang, C. (2019) · Toxins · doi:10.3390/toxins11090536 · Cited by 22 · see citing works

Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

Pajohi‐Alamoti, M., Bazargani‐Gilani, B., Mahmoudi, R., Reale, A., Pakbin, B., Renzo, T. D., & Kaboudari, A. (2022) · Microorganisms · doi:10.3390/microorganisms10010109 · Cited by 22 · see citing works

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

Panda, P., Aiko, V., & Mehta, A. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1390-y · Cited by 21 · see citing works

Effect of potassium sorbate (E‐202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media

Fodil, S., Delgado, J., Varvaro, L., Yaseen, T., & Rodríguez, A. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9128 · Cited by 21 · see citing works

Regulated synthesis and metabolism of Monascus pigments in a unique environment

Li, T., Zhao, W., Wang, C., Shi, K., & Chen, G. (2022) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-022-03486-z · Cited by 21 · see citing works

The ctnF gene is involved in citrinin and pigment synthesis in Monascus aurantiacus

Li, Y., Wang, N., Jiao, X., Tu, Z., He, Q., & Fu, J. (2020) · Journal of Basic Microbiology · doi:10.1002/jobm.202000059 · Cited by 20 · see citing works

Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Gonçalves, B. L., ULIANA, R. D., Ramos, G. L. D. P. A., da Cruz, A. G., de Oliveira, C. A. F., Kamimura, E. S., & Corassin, C. H. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12772 · Cited by 20 · see citing works

Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi

González, J. E. P., de Figueirêdo, V. R., Álvarez‐Ortí, M., Zied, D. C., Peñaranda, J. Á., Dias, E. S., & Pardo‐Giménez, A. (2013) · Indian Journal of Microbiology · doi:10.1007/s12088-013-0365-4 · Cited by 19 · see citing works

Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

Gebreyowhans, S., Zhang, S., Pang, X., Yang, B., Wang, T., Wu, Z., Lü, J., & Lv, J. (2020) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12699 · Cited by 19 · see citing works

Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Li, M. K., Lu, J., Huang, Y., Wang, W., Xie, J., Xie, M., & Shen, M. (2022) · Food Control · doi:10.1016/j.foodcont.2022.108866 · Cited by 19 · see citing works

Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis

Mohammadi, S., Keshavarzi, M., Kazemi, A., Rahmdel, S., Nouri, M., Rastegar, A., & Ghaffarian‐Bahraman, A. (2022) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12866 · Cited by 19 · see citing works

Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products

Colás‐Medà, P., Viñas, İ., & Alegre, I. (2023) · Antibiotics · doi:10.3390/antibiotics12020414 · Cited by 19 · see citing works

Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis

Yang, S., Zhou, H., Dai, W., Xiong, J., & Chen, F. (2021) · Journal of Fungi · doi:10.3390/jof7040256 · Cited by 18 · see citing works

Hypoglycemic and Hypolipogenic Action of Acetic Acid and Monascus -Fermented Grain Vinegar: A Comparative Study

Pyo, Y.-H., Lee, D.-B., Lee, Y.-W., Yoon, S.-M., & Lee, A.-R. (2022) · Journal of Medicinal Food · doi:10.1089/jmf.2021.k.0156 · Cited by 18 · see citing works

Lysozyme/tripolyphosphate complex coacervates: Properties, curcumin encapsulation and antibacterial activity

Agazzi, M. L., Rovey, M. F. P., Apuzzo, E., Herrera, S. E., Spesia, M. B., Oliva, M. D. L. M., & Azzaroni, O. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109134 · Cited by 18 · see citing works

Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus casei

Lorrungrua, C., Sinma, K., Pantagrud, P., Wannasiris, S., Mahabandha, K., & Khucharoen, K. (2014) · Journal of Applied Sciences · doi:10.3923/jas.2014.2819.2824 · Cited by 17 · see citing works

Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese

Wu, S., Yu, H., Liu, Z., & You, C. (2018) · Food Science and Biotechnology · doi:10.1007/s10068-018-0459-1 · Cited by 17 · see citing works

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Jiao, J., Zheng, Z., Liu, Z., & You, C. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.649611 · Cited by 17 · see citing works

Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese

Onmaz, N. E., Güngör, C., Al, S., Dışhan, A., Hızlısoy, H., Yıldırım, Y., Tekinsen, F. F., Disli, H. B., Barel, M., & Karadal, F. (2021) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2021.109385 · Cited by 17 · see citing works

Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Srianta, I., Kuswardani, I., Ristiarini, S., Kusumawati, N., Godelive, L., & Nugerahani, I. (2022) · Bioresources and Bioprocessing · doi:10.1186/s40643-022-00619-y · Cited by 17 · see citing works

The effect of Zataria multiflora Boiss Essential oil on the growth and citrinin production of Penicillium citrinum in culture media and cheese

Mohajeri, F. A., Misaghi, A., Gheisari, H., Basti, A. A., Amiri, A., Ghalebi, S. R., Derakhshan, Z., & Tafti, R. D. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.06.021 · Cited by 16 · see citing works

Mutational analysis of MpPhy reveals magnetoreception and photosensitivity involvement in secondary metabolites biosynthesis in Monascus purpureus

Xiong, X., Liu, Y., Zhang, J., Wang, S., Li, L., & Gao, M. (2021) · Journal of Photochemistry and Photobiology B Biology · doi:10.1016/j.jphotobiol.2021.112164 · Cited by 15 · see citing works

Effects of different strains <i>Penicillium nalgiovense</i> in the Nalžovy cheese during ripening

Mrázek, J., Pachlová, V., Buňka, F., Černíková, M., Dráb, V., Bejblová, M., Staněk, K., & Buňková, L. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7375 · Cited by 14 · see citing works

Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol

Wang, Q., Zeng, X., Liu, Z., & Brennan, C. S. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13740 · Cited by 14 · see citing works

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif, M., Nadeem, M. F., Imran, M., Ullah, R., Tayyab, M. H., Khan, F. A., Al‐Asmari, F., Rahim, M. A., Rocha, J. M., Korma, S. A., et al. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1209509 · Cited by 14 · see citing works

Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening

Yu, H., Liu, Z., Hang, F., & Bei-hong, M. (2016) · Food Science and Biotechnology · doi:10.1007/s10068-016-0133-4 · Cited by 13 · see citing works

Application of red pigment producing edible fungi for development of a novel type of functional cheese

Kumura, H., Takeru, O., Yoh-hey, M., Taitoh, M., Haruka, K., Kobayashi, K., Hayakawa, T., Wakamatsu, J., & Ishizuka, S. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13707 · Cited by 13 · see citing works

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

Yuan, X., Chen, X., Virk, M. S., Ma, Y., & Chen, F. (2021) · Molecules · doi:10.3390/molecules26030687 · Cited by 13 · see citing works

Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen

Murshed, S. A. A., Rizwan, M., Akbar, F., Zaman, N., Suleman, M., & Ali, S. S. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12827 · Cited by 13 · see citing works

Inhibitory Effect of Clove ( S yzygium aromaticum) on the Growth of P enicillium citrinum and Citrinin Production

Aiko, V., & Mehta, A. (2013) · Journal of Food Safety · doi:10.1111/jfs.12074 · Cited by 12 · see citing works

Crystallization and demineralization phenomena in stabilized white mold cheese

Tansman, G. F., Kindstedt, P. S., & Hughes, J. M. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-12259 · Cited by 12 · see citing works

Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture

Qasim, F., Diercks‐Horn, S., Gerlach, D., Schneider, A., & Fernández‐Lahore, M. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16307 · Cited by 12 · see citing works

A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese

McCarthy, C. M., Wilkinson, M. G., Kelly, P. M., & Guinee, T. P. (2017) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12385 · Cited by 11 · see citing works

Cytogenotoxic evaluation of the acetonitrile extract, citrinin and dicitrinin-A from Penicillium citrinum

Filho, J. W. G. D. O., Andrade, T. D. J. A. D. S., de Lima, R. M. T., Silva, D. H. S., dos Reis, A. C., Santos, J. V. D. O., de Menezes, A. P. M., de Carvalho, R. M., da Mata, A. M. O., de Alencar, M. V. O. B., et al. (2020) · Drug and Chemical Toxicology · doi:10.1080/01480545.2020.1769642 · Cited by 11 · see citing works

Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation

Corrigan, B. M., Kilcawley, K. N., & Sheehan, J. J. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12765 · Cited by 11 · see citing works

Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts

Harvey, H. J., Hendry, A. C., Archer, D. B., & Avery, S. V. (2023) · Fungal Biology · doi:10.1016/j.funbio.2023.01.004 · Cited by 11 · see citing works

Aflatoxin M1 in Nicaraguan and locally made hard white cheeses marketed in El Salvador

Peña‐Rodas, O., Martinez-Lopez, R., Pineda-Rivas, M., & Rauda, R. H. (2020) · Toxicology Reports · doi:10.1016/j.toxrep.2020.08.031 · Cited by 10 · see citing works

Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin

Doğan, M., & Tekiner, İ. H. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101253 · Cited by 9 · see citing works

Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese

Fusieger, A., da Silva, R. R., Cavicchioli, V. Q., Rodrigues, R. D. S., Honorato, J. A., Silva, S. R. D. J., Pena, M. L., Caggia, C., Nero, L. A., & de Carvalho, A. F. (2022) · Foods · doi:10.3390/foods11203217 · Cited by 9 · see citing works

Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors

Li, J., Dadmohammadi, Y., & Abbaspourrad, A. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2230497 · Cited by 9 · see citing works

Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints

Allam, A., Shafik, N., Zayed, A., Khalifa, I., Bakry, I. A., & Farag, M. A. (2023) · PeerJ · doi:10.7717/peerj.14648 · Cited by 8 · see citing works

Effect of the essential oils of Satureja montana L., Myristica fragrans H. and Cymbopogon flexuosus S. on mycotoxin-producing Aspergillus flavus and Aspergillus ochraceus antifungal properties of essential oils

Rezende, D. A. D. C. S., Cardoso, M. D. G., Alves, E., Brandão, R. M., Ferreira, V. R. F., Caetano, A. R. S., Lunguinho, A. D. S., Campolina, G. A., Nelson, D. L., & Batista, L. R. (2021) · FEMS Microbiology Letters · doi:10.1093/femsle/fnab137 · Cited by 7 · see citing works

Mphy gene reveals the involvement of light source in the regulation of pigment metabolism in Monascus ruber

Li, W., Li, A., Yu, W., Chen, M., Zhao, G., & Wang, Y. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102390 · Cited by 7 · see citing works

Implementation of HACCP in the production of Egyptian cheeses: A review

Farag, M. A., Ashaolu, T. J., Guirguis, H. A., & Khalifa, I. (2023) · eFood · doi:10.1002/efd2.69 · Cited by 7 · see citing works

Study of Chemical Composition, Antibacterial and Antioxidant Activities of Rapistrum rugosum L. Essential Oils from Flowers, Leaves, and Stems

Hichri, A. O., Hichri, F., Mastouri, M., Brahmia, A., Flamini, G., & Selmi, B. (2019) · Journal of Essential Oil Bearing Plants · doi:10.1080/0972060x.2019.1682682 · Cited by 6 · see citing works

Influence of hen egg white lysozyme N‐acetylmuramide glycan hydrolase on the antimicrobial activity and textural characteristics of high‐moisture mozzarella cheese

Saleem, I. M., Gulzar, N., Nadeem, M. F., Sameen, A., Rafiq, S., & Rehman, S. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15573 · Cited by 6 · see citing works

Analysis of secondary metabolite gene clusters and chitin biosynthesis pathways of Monascus purpureus with high production of pigment and citrinin based on whole-genome sequencing

Zhang, S., Zeng, X., Lin, Q., & Liu, J. (2022) · PLoS ONE · doi:10.1371/journal.pone.0263905 · Cited by 6 · see citing works

Effect of potassium sorbate, sodium benzoate, and sodium nitrite on biosynthesis of cyclopiazonic and mycophenolic acids and citrinin by fungi of the Penicillium genus

Zhelifonova, V. P., Antipova, T. V., & Козловский, А. Г. (2017) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683817060151 · Cited by 5 · see citing works

Role of chitosan and some plant parts wraps as alternative interior edible coat surrounding semi-hard cheese in inhibiting fungal growth and mycotoxins migration

(2019) · Research on Crops · doi:10.31830/2348-7542.2019.129 · Cited by 5 · see citing works

Role of histone H3K4 methyltransferase in regulating Monascus pigments production by red light‐coupled magnetic field

Zhang, J., Chen, Y., Wang, S., Liu, Y., Li, L., & Gao, M. (2023) · Photochemistry and Photobiology · doi:10.1111/php.13809 · Cited by 5 · see citing works

A Review of Ochratoxin A Occurrence, Condition for the Formation and Determination Methods

Atumo, S. (2020) · Journal of Drug Design and Medicinal Chemistry · doi:10.11648/j.jddmc.20200602.11 · Cited by 4 · see citing works

Liquid chromatographic determination of citrinin residues in various meat products: A pioneer survey in Turkey

Sarı, F., Öztaş, E., Özden, S., & Özhan, G. (2020) · Istanbul Journal of Pharmacy · doi:10.26650/istanbuljpharm.2020.0026 · Cited by 4 · see citing works

Production of Toxic Metabolites by Penicillium Strains Isolated from Mold-ripened Cheese.

SHIMADA, T., & Ichinoe, M. (2000) · Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) · doi:10.3358/shokueishi.41.126 · Cited by 3 · see citing works

Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

Altahir, M. O. E., Elgasim, E. A., & Ahmed, I. M. M. (2014) · International journal of food Science · doi:10.1155/2014/698263 · Cited by 3 · see citing works

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Özcan, M. M., & Uslu, N. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16987 · Cited by 3 · see citing works

Eco‐friendly and non‐toxic lysozyme immobilised on chitosan bacteriostatic agent for strawberry and fresh Tremella fuciformis preservation

Liu, Y., Zhu, L., Ma, Y.-L., Liu, L., Wang, H., & Niu, X. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16420 · Cited by 3 · see citing works

Chemical profile of the essential oil of Lippia origanoides Kunth and antibiotic resistance-modifying activity by gaseous contact method

dos Santos, B. N. G., Furtado, M. M., de Freitas, E. E., Lima, L. R., Leão, P. V. S., Oliveira, F. A. D. A., de Medeiros, M. D. G. F., de Andrade, E. M., Feitosa, R. C. A., Tavares, S. J. D. S., et al. (2023) · Journal of Herbal Medicine · doi:10.1016/j.hermed.2023.100703 · Cited by 3 · see citing works

Correction to: Cheese consumption and risk of cardiovascular disease: a meta‑analysis of prospective studies

Chen, G., Wang, Y., Tong, X., Szeto, I. M. Y., Smit, G., Li, Z., & Qin, L. (2019) · European Journal of Nutrition · doi:10.1007/s00394-018-1884-x · Cited by 2 · see citing works

Monascus spp. used in wheat kernel solid-state fermentations: growth, extrolite production and citrinin cytotoxicity

Coton, M., Hymery, N., Piqueras, J., Poirier, E., Mounier, J., Coton, E., & Picot, A. (2019) · World Mycotoxin Journal · doi:10.3920/wmj2018.2425 · Cited by 2 · see citing works

Supplementary effect of whey components on the monascin productivity of Monascus sp.

Huang, Q., Miyaki, N., Li, Z., Takahashi, Y., Ishizuka, S., Hayakawa, T., Wakamatsu, J., & Kumura, H. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12483 · Cited by 2 · see citing works

Recent advances in the application of CRISPR/Cas-based gene editing technology in Filamentous Fungi

Li, X.-H., Lu, H., Yao, J.-B., Zhang, C., Shi, T., & Huang, H. (2025) · Biotechnology Advances · doi:10.1016/j.biotechadv.2025.108561 · Cited by 33 · see citing works

Calixarene incorporated molecular imprinting on covalent organic framework for supramolecular recognition and specific extraction of citrinin

Su, L., Qian, H., Xu, S., Yang, C., & Yan, X. (2024) · Journal of Hazardous Materials · doi:10.1016/j.jhazmat.2024.136150 · Cited by 15 · see citing works

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Al‐Wraikat, M., Abubaker, M. A., Liu, Y., Shen, X. P., He, Y., Li, L., & Liu, Y. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101691 · Cited by 11 · see citing works

An overview of cyclodextrin on the detection and removal of mycotoxin: Recent advances and future prospects

Shi, Y., Xu, W., Zhang, W., Guang, C., & Mu, W. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110660 · Cited by 10 · see citing works

Analysis and Comparison of Lipids in Monascus -Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics

Wang, Y., Zhang, Q., Yousaf, J., Meng, F., Wang, Y., & Wang, B. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c10355 · Cited by 10 · see citing works

Citrinin-Induced Cellular Damage: Insights from SH-SY5Y Cell Line Studies

Martí-Quijal, F. J., Franco-Campos, F., Barba, F. J., & Ruiz, M.-J. (2025) · Foods · doi:10.3390/foods14030356 · Cited by 5 · see citing works

Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening

Chen, Z., Xie, W., Wei, Z., Sheng, B., Xue, X., & Chen, S. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26760 · Cited by 4 · see citing works

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese

Wang, Y., Wang, Y., Meng, T., Wang, B., & Wang, Y. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101328 · Cited by 3 · see citing works

Research advances in yellow pigments derived from Monascus, an edible filamentous fungus

Hong, X., Deng, J., Liu, J., Zhong, H., Ren, J., & Zhou, B. (2025) · Advances in applied microbiology · doi:10.1016/bs.aambs.2025.08.004 · Cited by 2 · see citing works

Novel composite hydrogel encapsulating Monascus pigments with dual-function of color stability and off-flavor masking

Guo, C., Yang, C., Zhang, Z., Gao, B., Niu, Y., & Fang, Y. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113071 · Cited by 1 · see citing works

An integrated multiscale computational study of nephrotoxicity mechanism of citrinin and its metabolites (CIMs)：density functional theory, network toxicology, and molecular dynamics simulation

Li, J., Xue, F., Xu, L., Zhang, H. Y., Zhang, X., Qi, C., Wang, C., Chen, W., & Zhang, D. B. (2025) · Mycotoxin Research · doi:10.1007/s12550-025-00631-z

Integrated physiology, transcriptomics and targeted metabolomics reveal a potential quorum sensing network involved in the initial spore density-dependent regulation of morphogenesis and polyketide biosynthesis in Monascus

Li, J., Zhang, H., Zhang, X., Tong, D., Liu, Z., Huang, X., Qi, C., Chen, G., Wang, C., Chen, W., et al. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.112001

Metabolomics-Guided Fermentation of Tropical Agricultural Byproducts: Linking Microbial Biotransformation to Bioactive Function and Circular Ingredient Development

Nurkolis, F., Hadinata, E., Leonardo, J., Tjandrawinata, R. R., & Santini, A. (2026) · Agriculture · doi:10.3390/agriculture16181972

Detection and control of citrinin in Monascus and its strategy of industrial production

Hang, S. (2009) · China Brewing

The Control of Citrinin During the Process of Monascus Production

Xu, Y. (2008) · Meat Research

A 90‐D Toxicity Study of Monascus ‐Fermented Products Including High Citrinin Level

Lee, C., Lee, C., & Pan, T. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01626.x · Cited by 35 · see citing works

On Toxic Citrinin Derived from Monascus: Its Producers, Properties

Xu, G. (1999) · Liquor-making Science & Technology

Production of citrinin by Monascus strains used in food industry

Li, F., Xu, G., Li, Y., Jiang, T., Chen, Y., Ji, R., & Yu, H.-L. (2003) · JSM Mycotoxins · doi:10.2520/myco1975.2003.suppl3_185 · Cited by 5 · see citing works