[1] |
HE Shanshan, WANG Xiaorui, PENG Yuxi, MA Lijuan, DU Liping.
Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain
[J]. FOOD SCIENCE, 2022, 43(2): 210-216.
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[2] |
WANG Lihong, YANG Hui, SU Wen, KONG Yang.
Biosynthesis of Nano-Selenium by Lactobacillus plantarum LP21 and Its Antibacterial Activity against Vibrio alginolyticus
[J]. FOOD SCIENCE, 2022, 43(2): 217-223.
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[3] |
MAO Yongqiang, YUN Jianmin, ZHAO Fengyun, AI Duiyuan, ZHANG Wenwei, HE Kui, WANG Rui, WU Shujuan.
Effect of Second Inoculation Time on the Volatile Flavor of Fermented Dry-Cured Meat
[J]. FOOD SCIENCE, 2022, 43(2): 285-293.
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[4] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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[5] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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[6] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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[7] |
LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen.
Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter
[J]. FOOD SCIENCE, 2021, 42(6): 75-81.
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[8] |
XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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[9] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[10] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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[11] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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[12] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[13] |
LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong.
Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(3): 143-149.
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[14] |
DENG Gaowen, LIU Yang, LI Pao, LIAO Luyan, YIN Hanliang, JIANG Liwen, QIN Yeyou, XIAO He.
Analysis of Bacterial Diversity in Guizhou Shui-Douchi by Illumina MiSeq High-throughput Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(24): 61-66.
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[15] |
HAN Mingming, CHU Yuxin, GUAN Bo, HU Youzhen, LI Xu, NI Yongqing.
Screening, Identification and Enzymatic Characterization of Lactic Acid Bacteria Producing β-Galactosidase with Transgalactosylation Activity from Camel Milk
[J]. FOOD SCIENCE, 2021, 42(24): 74-83.
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