| [1] |
MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian.
Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine
[J]. FOOD SCIENCE, 2021, 42(2): 114-120.
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| [2] |
LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang.
Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts
[J]. FOOD SCIENCE, 2021, 42(14): 86-93.
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| [3] |
JIANG Bingxue, ZHANG Xiaomei, HE Xiaoxia, ZHANG Jiukai, ZHANG Hongwei, LI Zhaojie, XUE Changhu, FENG Tingyu, JIANG Xiaoming,.
Recent Advances in Analytical Techniques for the Traceability of Commercial Sea Cucumber
[J]. FOOD SCIENCE, 2021, 42(13): 309-318.
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| [4] |
KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan.
Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2020, 41(8): 91-99.
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| [5] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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| [6] |
LI Ruiling, LUO Yiping, LIU Xiaofeng, SUN Yong, LI Dong.
Isolation and Identification of the Succinic Acid-Producing Bacterium Escherichia fergusonii LW-2 and Optimization of Fermentation Conditions
[J]. FOOD SCIENCE, 2020, 41(20): 134-140.
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| [7] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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| [8] |
WANG Dahui, XU Ruoyang, LI Dechao, WEI Gongyuan.
Effect of Acid Stress on the Biosynthesis of S-Adenosylmethionine and Glutathione and the Underlying Physiological Mechanism
[J]. FOOD SCIENCE, 2020, 41(10): 61-67.
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| [9] |
XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie.
Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei)
[J]. FOOD SCIENCE, 2020, 41(10): 131-137.
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| [10] |
ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian.
Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar
[J]. FOOD SCIENCE, 2020, 41(10): 159-165.
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| [11] |
GUO Lixia, ZHANG Yonghong, YIN Zhongyi, PU Yuhan, ZHENG Xuxu.
p-Synephrine Suppresses Hepatic Glucose Production via the AMPK-FoxO1 Signaling Pathway in HepG2 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 156-161.
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| [12] |
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi.
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi
[J]. FOOD SCIENCE, 2019, 40(20): 269-278.
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| [13] |
CHEN Jia, XING Xiaoying, FENG Zhihong, WANG Rufu.
Screening and Aroma Characteristics of Ester-Producing Yeasts as Starter Cultures for Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2019, 40(16): 144-151.
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| [14] |
ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun.
Dynamic Changes of Main Quality Components during Yellow Tea Processing
[J]. FOOD SCIENCE, 2019, 40(16): 200-205.
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| [15] |
ZHANG Hongyan, ZHU Jing, FENG Ying, LI Yi, QIN Yan, WANG Qingyan, LIANG Ge, SHEN Naikun,.
Optimization of Succinic Acid Production from Crude Glycerol by Actinobacillus succinogenes GXAS137 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(8): 50-56.
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