[1] |
REN Hongrong, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, ZHAO Lijun, WU Huilin, XIAO Kang, CUI Wenming.
Recent Progress in Hazards and Control of Clostridium perfringens in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 352-359.
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[2] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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[3] |
WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun.
Establishment of a Rapid Detection System for Cronobacter spp.
[J]. FOOD SCIENCE, 2021, 42(16): 286-292.
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[4] |
YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun.
Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species
[J]. FOOD SCIENCE, 2021, 42(16): 312-321.
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[5] |
ZHANG Huan, LI Peijun, TIAN Xinglei, CHEN Qian, KONG Baohua.
Antimicrobial Activities of Lactic Acid Bacteria and Staphylococcus xylosus against Clostridium perfringens
[J]. FOOD SCIENCE, 2020, 41(6): 86-92.
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[6] |
XU Suigen, LI Jiapeng, LI Jinchun, CHEN Xi, YANG Junna, XIONG Suyue, HUANG Xin, QIAO Xiaoling, QU Chao, WANG Shouwei.
A Multiplex Real-time Polymerase Chain Reaction Combined with Melting Curve Analysis Method for Simultaneous Identification of the Meat of Bluefin Tuna, Sablefish and Oilfish
[J]. FOOD SCIENCE, 2020, 41(24): 259-266.
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[7] |
XIN Hongmei, YAO Lin, LU Jianping, QU Meng, JIANG Yanhua, LI Fengling, GUO Yingying, WANG Lianzhu.
Detection of Lepidocybium flavobrunneum- and Ruvettus pretiosus-Derived Components in Aquatic Products by Real-time PCR
[J]. FOOD SCIENCE, 2020, 41(24): 273-280.
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[8] |
MIN Ke, ZHANG Zheng, ZHOU Yulei, HOU Wenfu, WANG Hongxun, ZHOU Min.
Establishment of a Real-time PCR Method for Detecting Pseudomonas fluorescens in Food Samples
[J]. FOOD SCIENCE, 2020, 41(24): 304-309.
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[9] |
FAN Wei, GAO Xiaoyue, DONG Yuxin, LI Henan, WANG Lin, GUO Wenping.
Establishment of a Risk Prediction Model for Adulterated Beef and Lamb Kebabs in Beijing by Data Mining
[J]. FOOD SCIENCE, 2020, 41(20): 292-299.
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[10] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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[11] |
LIU Yaoyao, LI Lu, LIU Tingting, ZHANG Shanshan, XUN Yiping, ZHU Hong, WANG Shijie, BIAN Yanqing, ZHAO Baohua.
Effect of Lactobacillus plantarum Powder on Intestinal Mucosal Barrier Function in Obese Rats
[J]. FOOD SCIENCE, 2020, 41(17): 153-160.
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[12] |
JIANG Shuaiming, MA Chenchen, YOU Zhengkai, ZHANG Jiachao.
Establishment of Qualitative and Quantitative Method for Intestinal Lactobacillus plantarum at the Strain Level
[J]. FOOD SCIENCE, 2020, 41(14): 82-87.
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[13] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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[14] |
NIU Ben1, MU Lili, ZHANG Zhaohuan, LIU Haiquan, PAN Yingjie, ZHAO Yong.
Development of Predictive Models Based on qPCR for the Growth of Listeria monocytogenes and Vibrio parahaemolyticus Coexisting on Cooked Shrimps Stored at Low Temperatures
[J]. FOOD SCIENCE, 2018, 39(23): 1-6.
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[15] |
YANG Lei, WANG Bohui, LUO Yulong, WANG Yu, SU Lin, ZHAO Lihua, JIN Ye.
Effect of Different Feeding Methods on the Expression of Lipid Metabolism Genes in Different Adipose Tissues of Sunit Sheep
[J]. FOOD SCIENCE, 2018, 39(19): 13-18.
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