It has been developed that the new technology of producing functional Monascus pigments by fermentation of seedMonascus liquid and solid fermentation of red kojic rice.

Analysis of Citrinin in Hongqu Product by ELISA;

Analysis of Citrinin in Hongqu (Monascus spp.) Product by TLC;

Development of health wine fermented by red koji;

Research Advances in Red Koji and its Bioactive Substances;

Immunological detection of citrinin in red koji Ⅰ Preparation of antigen and antibody;

Discussion of Pretreatment in Analysis of Citrinin from Monascus;

Quality of monascus wine in She village of Zhejiang;

Elementary Investigation on Fermentation Conditions of Monascus Fat-lowering Vinegar and Analysis of its Active Components;

Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter,saccharifying enzyme and yeast.

The application of red starter in medicine and food fermentation is a great invention attributed to ancient Chinese,which is of high significance in world microbe history and regarded as precious cultural heritage in China.

The stability of the red pigments from red starter under different alcohol contents was studied in this paper with subjects investigated including illumination, pH value and temperature etc.

Production Techniques of Red Yeast Rice and Determination of Monacolin K and Citrinin;

Anti-inflammatory effects of red yeast rice;

Anti-inflammatory effect of red yeast rice in rats with collagen-induced arthritis and the mechanism;