[1] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[2] |
ZHAO Junyi, YANG Bo, LUO Ruiming, ZHANG Heyu, SU Chunxia, HU Qianqian, ZHAO Xiaoce.
Metatranscriptomic Analysis of Microbial Metabolic Process in Chilled Tan Sheep Meat in Different Chilled Storage Periods
[J]. FOOD SCIENCE, 2021, 42(10): 111-119.
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[3] |
LI Rongyuan, LU Hongmei, QIN Xing, CHEN Li, WANG Sha, WU Zhen.
High-throughput Sequencing Study on Changes in Microbial Community Structure in Different Production Stages of Chishui Sun-Dried Vinegar
[J]. FOOD SCIENCE, 2020, 41(24): 78-86.
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[4] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity of Culturable Mold Communities in Different Fermentation Rounds in Main Maotai-Flavored Liquor-Brewing Areas of Maotai Town
[J]. FOOD SCIENCE, 2020, 41(22): 184-192.
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[5] |
TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua.
Analysis of Microbial Contamination and Community Structure of Bee Pollen
[J]. FOOD SCIENCE, 2020, 41(20): 325-331.
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[6] |
YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian.
Research on Pickled Tea: Present and Future
[J]. FOOD SCIENCE, 2020, 41(1): 312-317.
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[7] |
AN Feiyu, WU Junrui, LIU Yiming, SUN Xueting, ZHU Xinyuan, WEI Lili, WU Rina.
Effects of Soil Environment on Bacterial Community Succession during Preparation of Naturally Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(22): 96-102.
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[8] |
HAO Yu, SUN Bo, ZHANG Yu, MA Yiying, XIE Shuangyu, LI Tianyi.
Determination of Five Biogenic Amines in Northeast Farmhouse Soybean Paste by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(16): 343-349.
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[9] |
ZHANG Huilin, WANG Yongsheng, LI Chongwei.
Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(14): 192-197.
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[10] |
WANG Peipei, DAI Xianjun, YANG Hua, XIAO Yingping.
Analysis of Microbial Community Structure in Poultry Slaughterhouses and Antibiotic Resistance Assessment of Escherichia coli
[J]. FOOD SCIENCE, 2019, 40(13): 195-202.
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[11] |
LEI Zhonghua, CHEN Congcong, CHEN Gu.
Metagenomic and Metatranscriptomic Analysis of Microbiota in Fermented Foods: Review of Recent Advances
[J]. FOOD SCIENCE, 2018, 39(3): 330-337.
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[12] |
ZHANG Ping, ZHANG Pengfei, LIU Siqi, YUE Yuanyuan, WU Rina.
Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste
[J]. FOOD SCIENCE, 2018, 39(22): 110-115.
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[13] |
PANG Weiqiao, GUO Dejun.
Correlation Analysis of Three Dominant Microorganisms and Volatile Aroma Components of Baoquan Fermented Soybean Paste
[J]. FOOD SCIENCE, 2018, 39(20): 167-174.
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[14] |
WANG Jinqiu, YE Hongliang, LIANG Daowei, LIU Dayu, GENG Fang, LI Xiang.
De Novo Sequencing and Transcriptome Analysis of Morchella importuna Fruiting Body
[J]. FOOD SCIENCE, 2018, 39(18): 81-87.
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[15] |
LUO Jing, ZHAO Hongyu, XU Weizhen, YANG Guohua, YUE Peng, ZHANG Liang.
Analysis of Volatile Compounds in Pixian Soybean Paste during Post-Fermentation by SPME-GC-MS Combined with PCA
[J]. FOOD SCIENCE, 2018, 39(18): 209-216.
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