| [1] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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| [2] |
MU Zhiyong, YANG Yijin, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, LI Guohui, AI Lianzhong, XIA Yongjun.
Beneficial Effects of Yeasts and Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(15): 309-318.
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| [3] |
LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang.
Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts
[J]. FOOD SCIENCE, 2021, 42(14): 86-93.
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| [4] |
MENG Fanbing, WANG Zhongwei, LI Yuncheng, MA Changzhong, LIU Dayu.
Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics
[J]. FOOD SCIENCE, 2020, 41(24): 31-38.
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| [5] |
HE Chenghu, ZHAO Haizhen, LU Zhaoxin, LÜ Fengxia, BIE Xiaomei, ZHANG Chong.
Analysis of Microbial Community Structure Changes of Wheat Bran during Fermentation by High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(24): 102-109.
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| [6] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
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| [7] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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| [8] |
LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong.
Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(20): 127-133.
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| [9] |
SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang.
Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties
[J]. FOOD SCIENCE, 2020, 41(2): 148-157.
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| [10] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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| [11] |
ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin.
Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation
[J]. FOOD SCIENCE, 2020, 41(14): 210-216.
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| [12] |
LUO Fangwen, HUANG Yongguang, TU Huabin.
Structure and Diversity of Culturable Yeast Populations in Different Maotai-flavor Liquor Brewing Regions of Maotai Town, Guizhou Province
[J]. FOOD SCIENCE, 2020, 41(12): 143-149.
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| [13] |
TANG Hongmei, WANG Haowen, WU Huachang, DENG Jing, LIU Yang, WANG Yijin.
Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China
[J]. FOOD SCIENCE, 2020, 41(12): 150-157.
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| [14] |
TAN Xinyue, LI Qi, WANG Qing, LI Xiaomin, ZHANG Xiaolin.
Progresses in Functional Microorganisms Associated with Flavor Compounds in Kombucha Tea
[J]. FOOD SCIENCE, 2020, 41(11): 327-335.
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| [15] |
WU Danli, LI Gaolei, WANG Mingyue, CHEN Xiaohan, LI Yudong.
Screening, Identification and Fermentation Characteristics of Yeast Strains for Low Concentrations of Urea and Fusel Alcohol in Chinese Rice Wine
[J]. FOOD SCIENCE, 2019, 40(6): 100-105.
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