[1] |
ZHANG Wenmin, ZHANG Jian, ZHOU Haochun, ZHAO Di, LI He, LIU Xinqi, XIAO Lin.
Preparation of Small Molecular Antioxidant Peptides from Flaxseed Meal
[J]. FOOD SCIENCE, 2020, 41(8): 36-44.
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[2] |
HU Xiaoxia, HUANG Yongguang, JIANG Xiang, ZHU Jiahe, JIN Lei.
Bacterial Community Structure and Diversity during Fermentation of Chinese Fen-Maotai-Flavored Liquor in Pottery Jars
[J]. FOOD SCIENCE, 2020, 41(8): 130-138.
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[3] |
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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[4] |
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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[5] |
YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai.
Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme
[J]. FOOD SCIENCE, 2020, 41(6): 139-145.
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[6] |
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng.
Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
[J]. FOOD SCIENCE, 2020, 41(4): 222-228.
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[7] |
WU Jinju, LI Yu’ang, WANG Zihang, ZHENG Tingting, YU Bo, YU Haizhong.
Bacterial Diversity of Xiangyang Pickled Kohlrabi during Fermentation
[J]. FOOD SCIENCE, 2020, 41(4): 112-117.
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[8] |
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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[9] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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[10] |
WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng.
Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing
[J]. FOOD SCIENCE, 2020, 41(2): 188-195.
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[11] |
ZHEN Shaobo, WANG Jianshe, HE Hui, LIU Yiren, CHEN Yeming.
Effect of Soymilk Components on Inactivation Degree of Bowman-Birk Inhibitor
[J]. FOOD SCIENCE, 2020, 41(16): 15-20.
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[12] |
XUE Hongkun, LI Pengcheng, ZHONG Xue, LIU Chenghai, LI Qian.
Separation and Purification of Anthocyanins from Mulberry Fruit by High-Speed Counter-Current Chromatography and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2020, 41(15): 96-104.
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[13] |
LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao.
Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus
[J]. FOOD SCIENCE, 2020, 41(14): 124-130.
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[14] |
YANG Zhijie, ZHENG Zhe, CAI Miao, ZHAO Xiao, LUO Tianqi, LI Runkun, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolytic Characteristics of Protease from Bacillus methanolicus and Bioactivity of Casein Hydrolysates Obtained with It
[J]. FOOD SCIENCE, 2020, 41(14): 153-160.
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[15] |
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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