[1] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[2] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[3] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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[4] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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[5] |
LIU Kaifang, XI Zhiwen, HUANG Linna, HUI Fengli.
Optimization of High Cell Density Fermentation of Saccharomyces boulardii for Enhanced Biomass Production
[J]. FOOD SCIENCE, 2019, 40(8): 56-62.
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[6] |
HUANG Xue, WANG Ying, ZHANG Hui, ZHAO Meng, FANG Yapeng.
Construction and Characterization of Medium-Chain Triglyceride (MCT)/Zein Microcapsules with Core-Shell Structure
[J]. FOOD SCIENCE, 2019, 40(4): 21-27.
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[7] |
RAN Guojing, JIANG Xinwei, LI Haoyi, CHEN Junliang, LI Xusheng, SUN Jianxia, BAI Weibin.
Rapid Preparation of Cyanidin-3-glucoside from Mulberry Fruit by Preparative Medium Pressure Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(3): 94-100.
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[8] |
YANG Ruidong, LI Bohai, WANG Yuanchi, DONG Anli, SUN Haotian, ZHANG Heping.
Optimization of High Cell Density Culture of Lactobacillus buchneri IMAU80233
[J]. FOOD SCIENCE, 2019, 40(22): 147-154.
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[9] |
GAO Zhaojian, XU Xiang, WANG Xianfeng, LU Ning, WANG Xudong, ZHANG Tiezhu, ZHANG Kangzhen, JIAO Wei.
Enzymatic Properties and Application in Biomass Conversion of Acidophilic Feruloyl Esterase from Trichoderma atroatroviride
[J]. FOOD SCIENCE, 2019, 40(10): 121-128.
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[10] |
YAO Bo, YUN Jianmin, AI Duiyuan, YAN Haijiao, BAI Jie, LI Duojia.
Screening of Aroma-Producing Yeast from Jiangshui, a Traditional Chinese Fermented Vegetable Food, and Optimization of Its Enrichment Medium
[J]. FOOD SCIENCE, 2018, 39(6): 107-115.
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[11] |
LIANG Li, DU Aruna, MA Tao, CHEN Fang, LIAO Xiaojun, HU Xiaosong, SONG Yi.
Optimized Pre-Treatment and Storage Properties of Low-Salt Pickled Cowpea
[J]. FOOD SCIENCE, 2018, 39(6): 246-251.
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[12] |
YANG Shengyuan, LI Yun.
Optimization of Fermentation Medium for Glutamate Decarboxylase Production by Enterococcus faecium by Bidirectional One-Factor-at-a-Time and Taguchi Methods
[J]. FOOD SCIENCE, 2018, 39(4): 90-98.
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[13] |
LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin.
Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production
[J]. FOOD SCIENCE, 2018, 39(24): 162-167.
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[14] |
BAI Mei, LIU Shuangping, MAO Jian, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, XU Zhenghong.
Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation
[J]. FOOD SCIENCE, 2018, 39(18): 61-66.
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[15] |
GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu.
Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 185-191.
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