[1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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[2] |
TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing.
Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 143-149.
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[3] |
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun.
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 186-192.
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[4] |
ZUO Qiancheng, HUANG Yongguang, GUO Min, HU Feng, YOU Xiaolong, CHENG Pingyan.
Succession of Bacterial Community during Mechanized Fermentation of Maotai-flavor Daqu
[J]. FOOD SCIENCE, 2021, 42(18): 150-156.
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[5] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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[6] |
FANG Guanyu, HUANG Bingwen, JIANG Yujian.
Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(4): 125-133.
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[7] |
ZHAO Lingyan, HUANG Jiaxin, YANG Jian, QING Yuwei, PAN Jinwei, ZHOU Yi, DENG Fangming.
Analysis of Bacterial Diversity of Salted Peppers (Capsicum annuum)
[J]. FOOD SCIENCE, 2020, 41(20): 105-111.
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[8] |
XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua.
Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 85-91.
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[9] |
HU Xiaoxia, HUANG Yongguang, TU Huabin, HU Feng, CHENG Pingyan, YOU Xiaolong.
Bacterial Diversity Structure during the First Round of Pile and Pit Fermentation of Moutai-flavor Baijiu
[J]. FOOD SCIENCE, 2020, 41(14): 175-182.
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[10] |
WU Jinju, ZENG Ruiping, ZHANG Junyi, ZHANG Yizhou, YU Haizhong, YU Bo.
Fungal Diversity of Pickled Kohlrabi during Fermentation Analyzed by High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(10): 75-80.
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[11] |
XU Qiong, LIU Yang, QU Qinfeng, DOU Tonghai, CHEN Yufei, ZHANG Nana, ZHAO Lei, ZHONG Jiang, WENG Shiyu, YANG Jielin, ZHAO Guoping.
High-throughput Sequencing Analysis of Bacterial Diversity in Red Sufu from Different Regions
[J]. FOOD SCIENCE, 2020, 41(10): 110-116.
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[12] |
TIAN Jianjun, ZHANG Kaiping, YANG Mingyang, JING Zhibo, LI Quanwei, ZHAO Lihua, JIN Ye.
Comparative Bacterial Diversity Analysis and Microbial Safety Assessment of Air-Dried Meat Products by Illumina MiSeq Sequencing Technology
[J]. FOOD SCIENCE, 2019, 40(8): 33-40.
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[13] |
WEI Benliang, LIU Zhanggen, XIAO Yangsheng, PENG Zhen, HUANG Tao, GUAN Qianqian, XIONG Tao.
Bacterial Diversity Analysis Using Illumina HiSeq Sequencing of Jiangshui, a Chinese Fermented Vegetable Food, and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2019, 40(6): 62-68.
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[14] |
CAO Lei, LIANG Chunyu, CAO Yingying, WEN Kaiyong, WEN Pengcheng, YANG Min, FENG Xiaowei, ZHANG Zhongming, ZHANG Weibing.
Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province
[J]. FOOD SCIENCE, 2019, 40(22): 103-109.
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[15] |
WU Rihan, BAO Liansheng, BAO Xiuping, LI Shuang, WANG Xinyuan, JIA Shiru.
Analysis of Chemical Components and Bacterial Diversity of Fermentation Starter for Dietotherapeutic Koumiss in Kerqin, Inner Mongolia
[J]. FOOD SCIENCE, 2019, 40(14): 179-185.
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