[1] |
LÜ Xiuli, YUE Yingxue, PING Lijun, LIU Deyu, LI Bailiang, HUO Guicheng.
Research Progress on the Adhesion Mechanism and Antagonistic Effects against Intestinal Pathogens of Probiotics
[J]. FOOD SCIENCE, 2023, 44(9): 313-320.
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[2] |
XU Jinzhao, MA Yanshi, WANG Danping, ZHANG Xuyan, YANG Xiaoying, YU Yansong, MA Longkai, TANG Mengqi, XU Xiaoxi.
Progress in Research on the Involvement of Intestinal Flora in Depression Based on the “Microbial-Gut-Brain” Axis
[J]. FOOD SCIENCE, 2023, 44(5): 383-391.
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[3] |
GUO Qianwan, WANG Qi, YAN Wenli, ZHANG Yunyan, KANG Xu, ZHAO Meng.
Effects of Whey Protein Isolate Fibrils and Typical Antioxidants on the Survival of Spray-Dried Lactobacillus reuteri TMW 1.656 during Ambient Storage
[J]. FOOD SCIENCE, 2023, 44(2): 139-145.
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[4] |
JIANG Tong, LI Longyan, ZHANG Jumei, XIE Xinqiang, WU Qingping.
Research Progress on the Therapeutic Effect and Mechanism of Functional Probiotics on Metabolic Syndrome
[J]. FOOD SCIENCE, 2023, 44(11): 233-243.
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[5] |
ZHANG Mingshu, XIA Yongjun, AI Lianzhong, XIONG Zhiqiang, SONG Xin, WANG Guangqiang.
A Review of Studies on Immunoregulation Induced by Probiotic Teichoic Acid
[J]. FOOD SCIENCE, 2022, 43(9): 242-248.
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[6] |
JIA Longgang, WANG Yuanwang, FANG Wei, GENG Weitao, WANG Yanping.
Progress in Understanding the Role of Probiotics in Alleviating Alzheimer’s Disease
[J]. FOOD SCIENCE, 2022, 43(23): 287-295.
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[7] |
HE Shanshan, WANG Xiaorui, PENG Yuxi, MA Lijuan, DU Liping.
Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain
[J]. FOOD SCIENCE, 2022, 43(2): 210-216.
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[8] |
NIE Ziyu, WU Yanyang, WANG Zengguang, LI Zihan, KANG Wenli, PAN Lina, WANG Jiaqi, DAI Zhiyong, ZHAO Lingyan, DENG Fangming.
Screening and Characterization of Plant-derived Probiotic Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2022, 43(18): 143-151.
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[9] |
SHI Yuyao, ZHENG Yao, WANG Hongli, QIU Zehui, WANG Xichang.
Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop (Patinopecten yessoensis) Adductor Muscle
[J]. FOOD SCIENCE, 2022, 43(10): 22-28.
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[10] |
WANG Jiabin, PAN Li.
Screening and Uric Acid-lowering Potential of Nucleoside-degrading Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2022, 43(10): 199-206.
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[11] |
ZHANG Lu, LIANG Jin, HUANG Tianzi, WANG Dan, LI Ruijuan, YANG Shuxia, LUO Anwei.
Analysis of Aroma Components of Fermented Kiwifruit Juice Inoculated with Single and Mixed Probiotics
[J]. FOOD SCIENCE, 2021, 42(24): 213-220.
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[12] |
LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo.
Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2021, 42(2): 151-157.
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[13] |
TIAN Yazhen, ZHANG Chenxi, YANG Tao, DAI Xiaofei, LIU Weipeng, MAN Chaoxin, ZHANG Wei, JIANG Yujun.
Progress in Understanding the Role of Probiotics and Fecal Microbiota Transplantation in Regulating Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(19): 250-259.
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[14] |
MENG Shuangli, MENG Huicui.
Progress in the Immunomodulatory Effect of Probiotic Supplementation in Obese Subjects
[J]. FOOD SCIENCE, 2021, 42(19): 291-298.
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[15] |
CHEN Qingxue, SHI Fengyi, ZHAO Lina, LIANG Shengnan, Masumuzzanm MD, HUO Guicheng, LI Bailiang.
Recent Advances in in Vivo Metabolism and in Vitro Synthesis of Breast Milk Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(19): 379-387.
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