[1] |
MAO Yongqiang, YUN Jianmin, ZHAO Fengyun, AI Duiyuan, ZHANG Wenwei, HE Kui, WANG Rui, WU Shujuan.
Effect of Second Inoculation Time on the Volatile Flavor of Fermented Dry-Cured Meat
[J]. FOOD SCIENCE, 2022, 43(2): 285-293.
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[2] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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[3] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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[4] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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[5] |
XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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[6] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[7] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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[8] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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[9] |
LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong.
Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(3): 143-149.
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[10] |
DENG Gaowen, LIU Yang, LI Pao, LIAO Luyan, YIN Hanliang, JIANG Liwen, QIN Yeyou, XIAO He.
Analysis of Bacterial Diversity in Guizhou Shui-Douchi by Illumina MiSeq High-throughput Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(24): 61-66.
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[11] |
ZHOU Yajun, WANG Ning, CHEN Yan, ZHANG Yu, WANG Shujie.
Effect of Fermentation on Quality Characteristics of Pork Jerky Made from Meat of Hill-Black Pigs
[J]. FOOD SCIENCE, 2021, 42(24): 131-139.
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[12] |
ZHAO Yunjiao, ZHANG Weiyi, LI Lecheng, LI Wen, ZHANG Min, LIU Rui, SUI Wenjie, WU Tao.
Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles
[J]. FOOD SCIENCE, 2021, 42(22): 45-52.
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[13] |
LI Lingfu, JIANG Li, LIU Yao, DING Su, CHEN Guiguang, LIANG Zhiqun, ZENG Wei.
Role of Molecular Structure Changes of Poly-γ-glutamate in Reducing the Viscosity of Fermentation Broth by Potassium Chloride
[J]. FOOD SCIENCE, 2021, 42(22): 148-154.
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[14] |
JING Qiyuan, LI Ting, ZENG Fankun, SUO Huayi, WANG Hongwei, SONG Jiajia, ZHANG Yu.
Effect of Starters on the Quality of Pickled Radish
[J]. FOOD SCIENCE, 2021, 42(22): 171-177.
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[15] |
WANG Lin, HU Xiaoxia, HUANG Yongguang.
Characteristics of Bacterial Microflora Structure in Environmental Samples from Different Rounds of Maotai-flavor Liquor Fermentation in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(22): 185-192.
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