[1] |
MAO Bingyong, LIU Yanfeng, ZHAO Guozhong, CUI Shumao, ZHAO Jianxin.
Purification and Characterization of a Salt-Tolerant Protease from Aspergillus oryzae 3.042
[J]. FOOD SCIENCE, 2018, 39(24): 78-84.
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[2] |
YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu.
Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein
[J]. FOOD SCIENCE, 2018, 39(17): 19-24.
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[3] |
HU Kaidi, DENG Weiqin, CHEN Shuping, CHAI Xiandu, LIU Aiping, ZHUO Wenjie, LIU Shuliang.
Degradation Characteristics of Diethylstilbestrol by Aspergillus oryzae M-4
[J]. FOOD SCIENCE, 2016, 37(17): 169-172.
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[4] |
WU Yu, WANG Kaiping, TANG Zhengjiang, TANG Fei, LIU Guoqing.
Degradation Efficiency of Deoxynivalenol by Aspergillus oryzae As-W.6
[J]. FOOD SCIENCE, 2016, 37(17): 185-189.
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[5] |
TANG Cunduo, SHI Hongling, YU Xiaohua, ZHANG Mei, TANG Qinghai, YUE Chao, YAO Lunguang, XIA Min, KAN Yunchao.
Gene Mining, Expression and Characterization of Novel GH5 Family β-Mannanases
[J]. FOOD SCIENCE, 2016, 37(11): 90-96.
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[6] |
LI Hongwei1, WANG Kaiping1, WU Yu1, TANG Zhengjiang1, TANG Fei1, LIU Guoqing1,2,*.
Determination of Organic Selenium Compounds in Selenium-Enriched Aspergillus oryzae by Pre-Column Derivatization-RP-HPLC Method
[J]. FOOD SCIENCE, 2015, 36(22): 137-141.
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[7] |
LIU Ying, ZHANG Bin-bin, SUN Bing-yu, LIU Lin-lin, ZOU Li-hong, SHI Yan-guo.
Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075
[J]. FOOD SCIENCE, 2014, 35(13): 166-170.
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[8] |
CHEN Jing 1,HAO Wei-wei 2,WANG Chun-mei 1,CHEN Hui1,*,WU Qi 1,HAN Xue-yi1.
Screening and Identification of β-Glucosidase-Producing Fungi, and Purification and Enzymatic Analysis
[J]. FOOD SCIENCE, 2013, 34(5): 191-196.
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[9] |
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Mutation Breeding of High-Yield Kojic Acid-Producing Strains by UV Irradiation Combined with N+ Implantation
[J]. FOOD SCIENCE, 2013, 34(1): 234-238.
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[10] |
YANG Ye,CHEN Ye,LUO Yin,LI Xiu-ming,ZHENG Xiao-chen.
Optimization of Fermentation Conditions of Extruded Rice Bran for Production of γ-Aminobutyric Acid
[J]. FOOD SCIENCE, 2011, 32(9): 246-250.
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[11] |
DINGQi,SUNHan-ju,ZHAOHong,ZHUZhao-na,CHENZhe,SHIJuan.
Process Optimization for Making Double Mold Koji for Duck Egg Sauce
[J]. FOOD SCIENCE, 2011, 32(23): 197-200.
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[12] |
CHEN Xiao-feng,YANG Xian-qing,,QI Bo,LI Lai-hao,CHEN Sheng-jun,HAO Shu-xian.
Preparation of Dietary Fiber from Gracilaria lemaneiformis by Fermentation
[J]. FOOD SCIENCE, 2011, 32(18): 112-116.
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[13] |
GE Jing-ping,CHEN Fang-bo,WANG Hai-man,CHAI Yang-yang,PING Wen-xiang.
Enhancing Effect of Mutagenesis with He-Ne Laser Followed by NTG on Protease and Amylase Activities in Aspergillus oryzae
[J]. FOOD SCIENCE, 2011, 32(11): 243-247.
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[14] |
PAN Li,MIAO Xiao-kang,LIANG Yan-chang.
Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji
[J]. FOOD SCIENCE, 2010, 31(7): 182-185.
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[15] |
JIANG Li-wen1,2,3,LIAO Lu-yan1,2, FU Zhen-hua2,3,HU Xin-xin1,2,3.
Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method
[J]. FOOD SCIENCE, 2010, 31(24): 420-423.
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