[1] |
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun.
Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
[J]. FOOD SCIENCE, 2023, 44(14): 20-28.
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[2] |
HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin.
Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production
[J]. FOOD SCIENCE, 2022, 43(14): 199-207.
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[3] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
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[4] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[5] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[6] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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[7] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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[8] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
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[9] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[10] |
AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei.
Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(10): 255-264.
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[11] |
TANG Yong, DING Honghao, CAI Jun.
Optimization of Fermentation Conditions for Xylosidase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2020, 41(10): 172-179.
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[12] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 69-76.
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[13] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[14] |
XU Mingfang, CHEN Gengnan, SHEN Linyan, WANG Yangyang, LI Yan, HUANG Xiaojing.
Screening and Cultivation of Pleurotus ostreatus: Optimization of Cultivation Conditions for Mycelial Ergosterol Production and Ultraviolet Light-Induced Conversion into Vitamin D2 in Fruit Body
[J]. FOOD SCIENCE, 2019, 40(18): 173-181.
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[15] |
TIAN Yong, ZHI Qi, LI Fuxiang, LI Fuhua, ZHAO Jichun, ZENG Kaifang, MING Jian.
Optimization of Extraction Process of Water-Soluble Flavonoids from Coreopsis tinctoria Buds and Its Effect on Expression of SIRT1 and p53 in Liver Tissues of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(14): 296-303.
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