[1] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
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[2] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[3] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[4] |
XU Yaqin, DU Mingyang, YANG Lu, LIU Yusong, WEI Hong, ZHENG Binhao, GUO Yingying, YANG Yu.
Effect of Ultrasonic Treatment on Properties and Bioactivity of Polysaccharides from Blackcurrant Fruit
[J]. FOOD SCIENCE, 2019, 40(15): 148-153.
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[5] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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[6] |
CHEN Zhijie, WU Jiaqi, MA Yan, WANG Pei, GU Zhenxin, YANG Runqiang.
Biosynthesis, Metabolic Regulation and Bioactivity of Phenolic Acids in Plant Food Materials
[J]. FOOD SCIENCE, 2018, 39(7): 321-328.
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[7] |
HU Yue, DU Yunpeng, TIAN Cuijie, ZHANG Xiuhai, REN Jianwu.
A Review of Chemical Components and Their Bioactivities from the Genus Lilium
[J]. FOOD SCIENCE, 2018, 39(15): 323-332.
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[8] |
WEI Tao, ZHOU Qijing, LU Zhaoxin, Lü Fengxia, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen.
Optimization of Solid State Fermentation Conditions for Production of Antioxidant Peptides from
Millet Bran by Bacillus natto
[J]. FOOD SCIENCE, 2017, 38(10): 66-73.
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[9] |
LI Yahui , MA Yanhong , ZHANG Hongzhi , HUANG Kaihong , YIN Jianmei , WEI Jianming.
Variations in Composition and Bioactivities during Fermentation of a Mixture of Chinese Yam,
Apple and Tomato by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2017, 38(10): 137-142.
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[10] |
ZHANG Ning, SUN Lijun, WANG Yaling, LIAO Jianmeng, DENG Qi, LIU Ying, XU Defeng.
Component Analysis of Antimicrobial Lipopeptides from Solid-State Fermentation of Tilapia Processing Byproducts with Bacillus natto NT-6 and Optimization of Fermentation Conditions
[J]. FOOD SCIENCE, 2016, 37(21): 144-150.
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[11] |
JIANG Guozhe, JIN Runhao, HAN Chunji.
Progress in Studies on Phytochemicals and Bioactivity of Codonopsis lanceolata
[J]. FOOD SCIENCE, 2016, 37(17): 257-262.
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[12] |
PAN Youyou, HUA Pei, WANG Yunxiang, FAN Li, WANG He.
Recent Advances in Ficus carica L. Polysaccharides: Extraction, Isolation and Purification and Bioactivities
[J]. FOOD SCIENCE, 2016, 37(17): 289-295.
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[13] |
ZHANG Huiying, LUO Guanghong, HAO Junyuan, YANG Shenghui, CUI Wei, ZHANG Jie.
Optimization of Ultrasonic-Assisted Enzymatic Extraction of Polysaccharides from Cynomorium songaricum and Their Antitumor Activity
[J]. FOOD SCIENCE, 2016, 37(12): 59-64.
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[14] |
XU Zhou, LIU Jie, CHEN Yi, FAN Haojun.
Effect of Acetylation on Biological Activity and Structure of Collagen
[J]. FOOD SCIENCE, 2016, 37(1): 12-16.
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[15] |
WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina.
Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam
[J]. FOOD SCIENCE, 2015, 36(9): 113-116.
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