| [1] |
DONG Jie, LIU Lu, JIA Chengli, ZHU Junling, Lü Jiaping.
Isolation, Purification and Identification of Dipeptidyl Peptidase-4 Inhibitor from Lactic Acid Bacterial Metabolite
[J]. FOOD SCIENCE, 2020, 41(8): 116-122.
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| [2] |
BIAN Liang, CHEN Huaguo, ZHOU Xin.
Recent Advances in Understanding the Antitumor Activity of Polysaccharides from Plants
[J]. FOOD SCIENCE, 2020, 41(7): 275-282.
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| [3] |
LI Huizhen, SHI Jialu, ZHAN Meng, GUAN Jiaqi, YAN Fenfen, HUO Guicheng.
Recent Advances in Applying Lactic Acid Bacteria for Alleviating Alcoholic Liver Disease
[J]. FOOD SCIENCE, 2020, 41(7): 306-314.
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| [4] |
ZHANG Huan, LI Peijun, TIAN Xinglei, CHEN Qian, KONG Baohua.
Antimicrobial Activities of Lactic Acid Bacteria and Staphylococcus xylosus against Clostridium perfringens
[J]. FOOD SCIENCE, 2020, 41(6): 86-92.
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| [5] |
LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong.
Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes
[J]. FOOD SCIENCE, 2020, 41(6): 101-107.
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| [6] |
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen.
Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 131-138.
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| [7] |
XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai.
Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro
[J]. FOOD SCIENCE, 2020, 41(6): 259-269.
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| [8] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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| [9] |
LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin.
A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.)
[J]. FOOD SCIENCE, 2020, 41(5): 306-314.
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| [10] |
LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen.
Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation
[J]. FOOD SCIENCE, 2020, 41(2): 141-147.
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| [11] |
LI Tong, WU Siqi, CAO Xin, SONG Jingyi, ZHANG Hongxing, XIE Yuanhong, JIN Junhua.
Screening for Antioxidant Probiotics and Their Protective Effect on Oxidative Damage Induced by Acrylamide in Intestinal Epithelial Cells
[J]. FOOD SCIENCE, 2020, 41(2): 173-180.
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| [12] |
WEN Pengcheng, CAO Lei, YANG Min, MA Ruijuan, ZHANG Zhongming, ZHANG Weibing.
Comparison of the Aroma-Producing Performance of Lactic Acid Bacteria from Qula as the Residue of Yak Milk after Ghee Making
[J]. FOOD SCIENCE, 2020, 41(12): 99-105.
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| [13] |
YANG Ming, HAO Xiaona, LUO Tianqi, JIANG Yunyun, YANG Zhennai, ZHU Hong, ZHANG Jian.
Analysis of Functional Genes Related to Production of Diacetal and Acetoin by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2020, 41(10): 117-123.
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| [14] |
WANG Lu, WANG Weiwei, WANG Yanxia, ZHANG Yao, SONG Yuanda.
Screening, Identification and Fermentation Characteristics of Lactic Acid Bacteria for Fermentation of Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(10): 166-171.
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| [15] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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