| [1] |
WU Lina, LIU Yunge, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, LUO Xin, DONG Pengcheng, ZHU Lixian.
Inhibitory Effects and Mechanisms of Lactic Acid and Peracetic Acid on Escherichia coli O157:H7 Biofilm Formation
[J]. FOOD SCIENCE, 2022, 43(9): 10-18.
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| [2] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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| [3] |
HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,.
Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm
[J]. FOOD SCIENCE, 2020, 41(14): 138-145.
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| [4] |
WU Wei, HE Liyuan, HUANG Huimin, WU Xiaojuan, LIN Qinlu.
Effect of Rice Bran Rancidity on Structural Characteristics of in Vitro Pepsin Digest of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(17): 14-21.
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| [5] |
HAN Jina, ZHANG Jia, LUO Xin, ZHU Lixian, LIANG Rongrong, ZHANG Yimin, YANG Zhengang.
Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef
[J]. FOOD SCIENCE, 2019, 40(15): 330-337.
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| [6] |
YE Gang, LIANG Tongwen, HUAI Wenbei, XIE Dongdong, SHEN Jincan, ZHANG Yi, KANG Haining.
Differences of Semicarbazide Content in Animal-Derived Foods Disinfected by Peroxyacetic Acid Disinfectant
[J]. FOOD SCIENCE, 2016, 37(17): 190-194.
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| [7] |
NENG Jing, XIANG Yannan, SUN Peilong.
Rapid Detection of Oxidative Rancidity of Ganoderma lucidum Spore Oil by Raman Spectroscopy
[J]. FOOD SCIENCE, 2015, 36(24): 200-204.
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| [8] |
HE Yang-yang, ZENG Wei, WANG Qing-long, WANG Da-yun, CHEN Gui-guang, LIANG Zhi-qun*.
Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis
[J]. FOOD SCIENCE, 2014, 35(9): 147-151.
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| [9] |
ZHAO Yan-cun, LI Peng-xia, HUANG Kai-hong, WANG Yu-ning, SUN Ya, HU Hua-li.
Response Surface Optimization of Medium Components for Cell Growth of Bacillus amyloliquefaciens BGP20
[J]. FOOD SCIENCE, 2014, 35(3): 157-162.
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| [10] |
ZHANG Shuai，DONG Ji，HUANG Zhi-ming.
Optimization of Fermentation Medium for Chromium-enriched Ganoderma lucidum by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(15): 208-212.
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| [11] |
CAO Ze-hong，QIN Wei-dong，LI Chao，DONG Yu-wei，SHANG Xue-bing，WANG Wei-dong，YANG Wan-gen.
Optimization of Fermentation Medium for Endoinulinase Production by Response Surface Analysis
[J]. FOOD SCIENCE, 2013, 34(13): 186-192.
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| [12] |
.
Optimization of Fermentation Conditions for High Cell Density Cultivation and High Hyperthermophilic α-Amylase Expression in Recombinant E. coli
[J]. FOOD SCIENCE, 2012, 33(1): 219-225.
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| [13] |
GE Lin-mei，GAO Hai-yan*，MAO Jin-lin，CHEN Hang-jun，FANG Xiang-jun，MU Hong-lei.
Effect of Storage Conditions on Lipid Peroxidation of Sunflower Seeds
[J]. FOOD SCIENCE, 2010, 31(6): 292-296.
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| [14] |
ZHOU Yong-jun，GAO Hai-yan*，CHEN Hang-jun，SONG Li-li，MAO Jin-lin，CHEN Wen-xuan.
Effect of Storage Temperature on Rancidity of Raw Trichosanthes kirilowii Seed Oil
[J]. FOOD SCIENCE, 2010, 31(2): 237-240.
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| [15] |
YANG Hu-qing，WU Feng-hua*.
Modeling of Lipid Oxidation and Storage Life Prediction of Walnut (Carya cathayensis Sarg.)
[J]. FOOD SCIENCE, 2010, 31(12): 274-278.
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