[1] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
|
[2] |
LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun.
Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2021, 42(12): 123-129.
|
[3] |
CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie.
Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2021, 42(10): 120-126.
|
[4] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
|
[5] |
ZHU Xia, WANG Lulu, ZHAO Dandan, WANG Shi, HAN Shunyu, YANG Xueshan.
Analysis of Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province
[J]. FOOD SCIENCE, 2020, 41(18): 159-164.
|
[6] |
GAO Zhaojian, WANG Xianfeng, LU Ning, LI Baolin, ZHANG Kangzhen, XU Xiang, CHEN Xuelian.
Enzymatic Properties of Thermoacidophilic Inulinase from Paecilomyces variotii to be Used in Production of High Fructose Syrup
[J]. FOOD SCIENCE, 2019, 40(8): 94-101.
|
[7] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
|
[8] |
WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang.
Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 56-63.
|
[9] |
WANG Lijun, MOU Yuanzhen, GUAN Bo, WAN Liyun, ZHANG Yan, HU Youzhen, NI Yongqing.
Screening and Identification of Lactic Acid Bacteria Producing β-Galactosidases with Transglycosylation Activity from Traditional Cheese, and Optimization of Conditions for Galacto-Oligosaccharides Synthesis
[J]. FOOD SCIENCE, 2019, 40(22): 88-95.
|
[10] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
|
[11] |
LIU Han, ZHANG Miao, LIU Xiaojuan, CAO Yong.
Isolation, Purification and Identification of Immunologically Active Polysaccharides from Haematococcus pluvialis
[J]. FOOD SCIENCE, 2019, 40(2): 52-58.
|
[12] |
NING Yaru, LI Qi, LIU Xiaoyu, ZHI Tongxin, LIU Xiaohan, SANG Yaxin.
Release of β-Casomorphin-7 and β-Casomorphin-5 and Opiate Activity from Yogurt in Vitro Digestion Model
[J]. FOOD SCIENCE, 2019, 40(19): 204-209.
|
[13] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
|
[14] |
LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,.
Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese
[J]. FOOD SCIENCE, 2019, 40(18): 121-129.
|
[15] |
ZHOU Meihan, GUO Yong, WEI Zhen, ZHAO Lan, QIN Hanxiong, WANG Ji, MIN Weihong.
Isolation, Purification and Structural Identification of Peptides with Hypolipidemic Activity Derived from Hazelnut Protein
[J]. FOOD SCIENCE, 2019, 40(16): 124-129.
|