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YU Xiaoyu, FANG Jiaxing, XIANG Qin, CHE Zhenming, LIU Ping, LIN Hongbin.
Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste
[J]. FOOD SCIENCE, 2019, 40(4): 286-291.
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ZHANG Hongyan, ZHU Jing, FENG Ying, LI Yi, QIN Yan, WANG Qingyan, LIANG Ge, SHEN Naikun,.
Optimization of Succinic Acid Production from Crude Glycerol by Actinobacillus succinogenes GXAS137 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(8): 50-56.
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DONG Yuanyuan, LI Yaxian, SHEN Yihong, XUE Yemin.
Optimization of Hydrolysis Conditions of Xylanase and α-Glucuronidase Mixture for Birch Xylan by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 125-131.
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ZOU Ye, CAI Panpan, WANG Li, WANG Daoying, ZHOU Tao, XU Weimin.
Ultrasonic-Assisted Enzymatic Extraction and Thermal Stability of Collagen from Soft-Shelled Turtle Calipash
[J]. FOOD SCIENCE, 2018, 39(2): 254-259.
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SU Min PIAO Chunhong, Deok Chun Yang, CHU Qi WANG Yuhua WANG Shang CHEN Yue HU Yang HUO Yue.
Screening and Identification of β-Glucosidase-Producing Yeast and Its Application in the Bioconversion of Ginsenoside Rg3
[J]. FOOD SCIENCE, 2018, 39(14): 172-178.
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YUAN Zhi, ZHU Xiaochen, SUN Liqin.
Optimization of Decolorization of Nannochloropsis oceanica Oil by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(24): 183-188.
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LI Jing, SU Hong, ZHANG Xiaomei, LIU Hongying, QI Fengsheng.
Effects of Different Water Activity-Lowering Agents on Ready-to-Eat Scophthalmus maximus
[J]. FOOD SCIENCE, 2017, 38(22): 269-274.
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SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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CHEN Jiali, BI Yanlan, CHEN Shuai, WEI Maolin, HUANG Zhenwei.
Optimization of Extraction and Composition of Sterols from Lotus Seed Plumule
[J]. FOOD SCIENCE, 2017, 38(18): 193-199.
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REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, SUN He, ZHAO Dong, HU Gan, WANG Songjun.
Ultrasound-Assisted Supercritical Carbon Dioxide Extraction of Lipids from Chinese Giant Salamander (Andrias davidianus)
[J]. FOOD SCIENCE, 2017, 38(18): 272-279.
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REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, FENG Qiuqi, GUO Jinying, CUI Guoting, WANG Songjun.
Optimization of Processing Parameters for Collagen Extraction from Chinese Giant Salamander (Andrias davidianus) Skin after Dense Phase Carbon Dioxide Pretreatment
[J]. FOOD SCIENCE, 2017, 38(16): 198-204.
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CUI Lili, PANG Shifeng, LI Yali, ZHENG Peihe, ZHAO Hui, WANG Yingping.
Optimization of Supercritical-CO2 Fluid Extraction of Essential oil from Panax ginseng Roots by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 58-61.
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CHENG Lei, YIN Sheng, SUN Baoguo, CHEN Min, WANG Chengtao, LONG Xinran, WANG Zihao.
Construction of Genetically Engineered E. coli and Optimization of Its Fermentation Conditions for High-Level Production of Indigo
[J]. FOOD SCIENCE, 2016, 37(23): 184-190.
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LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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CONG Yanjun1,2, YU Xiaofeng1,2, CHEN Shu1,3.
Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(10): 43-48.
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