| [1] |
ZHANG Xiaodi, DONG Ye, ZHANG Yiqi, DAI Zhiyuan.
Antifreeze Activity of Surimi By-product Protein Hydrolysate and Its Cryoprotective Effect and Mechanism on Streptococcus thermophilus
[J]. FOOD SCIENCE, 2023, 44(7): 39-47.
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| [2] |
SUN Xiaohan, JIANG Xuewei, XIAO Zhiyu, OU Dechong, LI Kai, ZHOU Hui, FANG Qinjun.
Screening and Application of Aspergillus oryzae in Koji-making for Manufacturing of Fermented Watermelon-Soybean Paste
[J]. FOOD SCIENCE, 2022, 43(6): 204-211.
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| [3] |
QIAO Shaoting, DAIANNAER, XIE Min, SUN Silin, NIE Jiaying, DAN Tong.
eps (Exopolysaccharide) Gene Cluster from Streptococcus thermophilus IMAU20551 and Its Expression Analysis
[J]. FOOD SCIENCE, 2022, 43(22): 136-144.
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| [4] |
WAN Qian, HUANG Xiaoying, LI Qiming, WU Huaxing, LIU Rongmei, TANG Junni.
Purification of Nisin Q13 and Its Antibacterial Mechanism against Lactobacillus bulgaricus
[J]. FOOD SCIENCE, 2022, 43(18): 159-165.
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| [5] |
ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong.
Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 197-205.
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| [6] |
DONG Yunfeng, ZHANG Xin, XU Jiping, WANG Xiaoyi, KONG Jianlei, SUN Pengcheng.
Blockchain-Based Traceability Model for Grains and Oils Whole Supply Chain
[J]. FOOD SCIENCE, 2020, 41(9): 30-36.
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| [7] |
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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| [8] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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| [9] |
LI Bailiang, ZHAO Li, WANG Chengfeng, JIN Da, DING Xiuyun, LIU Fei, HUO Guicheng.
Genomic and Phenotypic Characterization of the Biosynthesis Pathway of Exopolysaccharides in Streptococcus thermophilus KLDS3.1012
[J]. FOOD SCIENCE, 2019, 40(6): 136-142.
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| [10] |
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan.
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 136-143.
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| [11] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [12] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
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| [13] |
ZHAO Mouming, LI Qiaolin, LIN Lianzhu, YANG Yanqing.
Preparation of Moringa oleifera Leaf Extracts and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 25-30.
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| [14] |
LI Bailiang, DING Xiuyun, JIN Da, LIU Fei, MENG Yueyue, LI Na, ZHAO Li, HUO Guicheng.
Genomic Studies of Proteolysis System and Amino Acid Biosynthesis Pathway in Streptococcus thermophilus KLDS SM
[J]. FOOD SCIENCE, 2018, 39(18): 120-126.
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| [15] |
WANG Yali, BAO Qiuhua, WANG Junguo, ZHANG Heping.
Induction and Resuscitation of Viable but Non-culturable State in Lactobacillus delbrueckii subsp. bulgaricus ND02
[J]. FOOD SCIENCE, 2017, 38(6): 68-73.
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