[1] |
FENG Guoqiang, XU Wenliang, SONG Ping, LI Wanzhen, TAO Yugui, GE Fei, ZHU Longbao.
Characterization of Recombinant Phenylalanine Aminomutase from Taxus chinensis and Its Application for Synthesis of R-β-Arylalanine
[J]. FOOD SCIENCE, 2021, 42(6): 82-87.
|
[2] |
MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian.
Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine
[J]. FOOD SCIENCE, 2021, 42(2): 114-120.
|
[3] |
LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang.
Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste
[J]. FOOD SCIENCE, 2020, 41(2): 259-266.
|
[4] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
|
[5] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
|
[6] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
|
[7] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
|
[8] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Formation Characteristics of Escherichia coli and Control Measures: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 307-313.
|
[9] |
SHAO Honghong, XIANG Xingwei, ZHENG Bin, ZHOU Xiujin, ZHOU Yufang, ZHOU Xiangyang, FU Mini.
Methodological Considerations in the Detection of Irradiated Seafood Based on m-Tyrosine and o-Tyrosine
[J]. FOOD SCIENCE, 2018, 39(18): 302-308.
|
[10] |
HAN Yanwen, CHI Ming, FAN Xiaolan, ZHAO Hang, YAN Shijie.
Relationship between PAL Gene Relative Expression and Core Browning in Late-Harvested ‘Yali’ Pears (Pyrus bretschneideri Rehd.) under Different Cooling Treatments
[J]. FOOD SCIENCE, 2018, 39(15): 174-180.
|
[11] |
NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui.
Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 269-274.
|
[12] |
WANG Xiaobin, HUANG Wenqian, WANG Qingyan, LIU Chen, WANG Chaopeng, YANG Guiyan, ZHAO Chunjiang.
Analysis of Benzoic Acid by Raman Hyperspectral Imaging
[J]. FOOD SCIENCE, 2017, 38(4): 290-295.
|
[13] |
HUANG Mingquan, LI Juan, ZOU Qingqing, SUN Baoguo, TIAN Hongyu, ZHANG Yuyu.
Formation of 3-Monochloropropane-1,2-diol in Thermal Reaction Model Systems Consisting of Monosaccharides and Sodium Chloride
[J]. FOOD SCIENCE, 2017, 38(19): 1-6.
|
[14] |
LI Muzi, WANG Qinghua, WANG Xiaoyi, HE Yun.
Molecular Docking of Benzoic Acid and Its Analogues with Tyrosinase
[J]. FOOD SCIENCE, 2016, 37(3): 87-90.
|
[15] |
YU Xiaofeng, LI Yunzhu, ZHANG Weiwanqi, WANG Dujun, WEI Yuan, OUYANG Zhen.
Mulberry Leaves Harvested before and after Frost: Correlation between Phenylalanine Ammonia Lyase Activity and Total Flavonoid Content as well as Air Temperature
[J]. FOOD SCIENCE, 2016, 37(21): 21-25.
|