[1] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[2] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[3] |
WANG Chen, ZHONG Saiyi, ZOU Yuxiao.
Dietary Fiber Regulates Lipid Metabolism through the Gut Microbiota: A Literature Review
[J]. FOOD SCIENCE, 2019, 40(3): 338-347.
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[4] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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[5] |
WANG Ting, WEN Zijian, JI Xiaotong, WANG Ling, NIAN Yiying, XUE Peng, SUN Meiling, ZHENG Yingxue,YAO Xishan, LI Dongmei, ZHANG Gongliang, HOU Hongman, SUN Liming,.
Investigation of Fermentation Conditions for Fibrinolysin Production from Sea Cucumber Ovum by Bacillus natto and Bioactive Activity of the Fermentation Product
[J]. FOOD SCIENCE, 2017, 38(8): 43-48.
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[6] |
LI Juan, CAO Ze-hong*, LI Chao, GAO Ming-xia, GAO Zhao-jian, WANG Chun, CHEN Kuo, JIN Wei-tao, ZHANG Chen-jie,LIN Zhan-sheng, LI Xue-qing, WANG Juan.
Optimization of Submerged Fermentation Conditions by Response Surface Analysis for Endoinulinase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(9): 207-212.
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[7] |
JI Hong1,2, ZHAO Li-ming1.
Strain Screening of Pleurotus nebrodensis and Optimization of Submerged Culture Conditions for Biomass Prodution
[J]. FOOD SCIENCE, 2013, 34(23): 221-227.
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[8] |
ZHANG Shu-yun,HUANG Zhi-bing*,XU Yang,LI Yan-ping.
Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant
[J]. FOOD SCIENCE, 2013, 34(19): 148-152.
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[9] |
HUXiao-jing,XIEYing-li,YEQun,WUTian-xiang,YANGHai-long.
Optimization of Fermentation Medium Based on Chinese Medicinal Herbs for Mycelial Growth of Grifola frondosa by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(9): 127-130.
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[10] |
XIELi-yuan,LEIWan-yong,DUSi-yun,GANBing-cheng,PENGWei-hong.
Screening of Strains with High Antibacterial Activity from Edible and Medicinal Fungi and Optimization of Culture Medium
[J]. FOOD SCIENCE, 2012, 33(9): 138-143.
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[11] |
XIAYong-jun,ZHANGXian-fang,XUGan-rong.
Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(11): 185-189.
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[12] |
DING Ming-liang,OUYANG An-ran,WANG Wang-fei,GU Zheng-hua,DING Zhong-yang,ZHANG Liang,SHI Gui-yang.
Optimizing the Fermentation Process for Milk-clotting Enzyme Production by Bacillus subtilis
[J]. FOOD SCIENCE, 2011, 32(3 ): 156-160.
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[13] |
WANG Quan-shuai,KANG Wen-li,SHENG Ji-ping,SHEN Lin.
Optimization of Fermentation Condition for Xylanase Production by Fusarium solani ZH0101
[J]. FOOD SCIENCE, 2011, 32(13): 188-193.
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[14] |
CHEN Zhi-jie1,2,YANG Zhen-dong1,GU Zhen-xin2,*.
Development of A Functional Beverage from Supernatant of Ganoderma lucidum Fermented Brown Rice Wort Containing Barley Wort and Soybean Sprout Slurry Blended with Fruit Juices
[J]. FOOD SCIENCE, 2010, 31(6): 114-117.
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[15] |
XIN Shu-quan WANG Xiao-guang ZHAO Ji-min* JIN Yu-zhu.
Effects of Selenium on Submerged Fermentation of Auricularia auricula
[J]. FOOD SCIENCE, 2009, 30(7): 202-205.
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