[1] |
YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong.
Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
[J]. FOOD SCIENCE, 2021, 42(2): 66-73.
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[2] |
GUAN Jiaqi, LIANG Shengnan, CHEN Qingxue, ZHAO Lina, XIE Qinggang, HUO Guicheng, LI Bailiang.
Screening for and Biological Characterization of Bifidobacterium infantis Capable of Promoting Proliferation of Human Fetal Colon Epithelial Cells
[J]. FOOD SCIENCE, 2021, 42(18): 86-94.
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[3] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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[4] |
LI Linqiong, HONG Jing, ZHANG Aijing, WANG Pengjie, GAO Yulong.
Acid Resistance in Salmonella typhimurium Induced by Culture in the Presence of Organic Acids
[J]. FOOD SCIENCE, 2021, 42(1): 33-40.
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[5] |
RUAN Hongri, WANG Yuhui, XU Ruoyang, CHEN Li, JIN Yuqi, WANG Jianfa, SONG Jun, ZHENG Jiasan.
Effect of Phage vB_SauM_RS on Removal of Milk-Derived Staphylococcus aureus Biofilms
[J]. FOOD SCIENCE, 2021, 42(1): 52-58.
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[6] |
GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui.
Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants
[J]. FOOD SCIENCE, 2020, 41(23): 255-265.
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[7] |
JIANG Yanhua, WANG Lianzhu, LI Fengling, QU Meng, GUO Yingying, ZHAI Yuxiu, YAO Lin.
Biological Properties and Application of a Lytic Vibrio parahaemolyticus Phage
[J]. FOOD SCIENCE, 2020, 41(14): 146-152.
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[8] |
QI Ruiming, YU Meiling, JIANG Yanping, CUI Wen, ZHANG Xi, WANG Li, XU Yigang, TANG Lijie, LI Yijing, QIAO Xinyuan.
Isolation and Identification of Lactobacillus plantarum Phage Lpla and Screening for Phage-Resistant Mutants
[J]. FOOD SCIENCE, 2019, 40(6): 195-202.
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[9] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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[10] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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[11] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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[12] |
LIANG Yungai, GUI Meng, WANG Shun, LIU Mi, ZHANG Qing, ZHOU Kang.
Construction of a Stationary-Phase?Sigma?Factor?Gene (rpoS) Defective Mutant of Salmonella typhimurium and Function of RpoS Factor under Environmental Stress
[J]. FOOD SCIENCE, 2018, 39(6): 141-147.
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[13] |
MA Wenjuan, SHI Jianchun, FENG Qiushi, LI Jinquan, WANG Xiaohong.
Internalization and Colonization Capacity of Salmonella typhimurium in Artificially Contaminated Mung Bean Sprouts and Its Disinfection
[J]. FOOD SCIENCE, 2017, 38(7): 207-212.
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[14] |
XIE Manman, LIU Wukang, DING Chengchao, DONG Qingli, CHEN Guowei, ZENG Haijuan, GUO Liang, LIU Qing.
Construction and Biological Characterization of hly Gene Knockout Listeria monocytogenes Mutant Strains
[J]. FOOD SCIENCE, 2017, 38(16): 17-22.
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[15] |
PAN Xuchi, XU Jianfeng, FU Yusheng, Lü Liuzhuang, YU Xiaowei.
Antibacterial Ingredients and Mechanism of Volatile Oils from Three Kinds of Plants against Foodborne Bacteria
[J]. FOOD SCIENCE, 2017, 38(13): 143-149.
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