[1] |
LIU Xinzhu, CHENG Shan, LI Yu, WANG Wenhang.
Structural Analysis and Characterization of Cross-linked Complex between Plasma Amine Oxidase and Gelatin
[J]. FOOD SCIENCE, 2021, 42(8): 22-28.
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[2] |
GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng.
Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells
[J]. FOOD SCIENCE, 2021, 42(7): 162-168.
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[3] |
SONG Yuan, HU Qiuhui, SU Anxiang, PEI Fei, MA Gaoxing, MA Ning, YANG Wenjian.
Transcriptomic Analysis of the Mechanism Underlying the Effect of Methyl Jasmonate on the Size of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(4): 130-137.
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[4] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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[5] |
WEI Yanan, Esrat Mahmud SILVY, PENG Hui, YANG Qian, WANG Ting, YUN Jianming, BI Yang.
Pre-harvest Spraying with Benzothiadiazole Inhibited Softening of Harvested Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(13): 193-199.
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[6] |
SUN Ruolan, XIAO Liang, YI Youjin, DENG Houqin, XIN Xiaofei, ZHU Lihong, SANG Yiyuan, FANG Zhengchu.
Progress in Techniques for Postharvest Quality Preservation of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(1): 333-340.
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[7] |
MA Qinghua, CAI Ming, XIE Chunfang, YANG Kai, SUN Peilong.
Evaluation of Polyvinyl Alcohol-Based SiO2/TiO2 Nanocomposite Films and Their Preservation Effect on Agaricus bisporus
[J]. FOOD SCIENCE, 2020, 41(9): 182-187.
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[8] |
TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods
[J]. FOOD SCIENCE, 2020, 41(23): 347-353.
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[9] |
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang.
Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 15-21.
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[10] |
ZANG Xueli, CHEN Guang.
Structural Characterization of Translutaminase Cross-linked Soy Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(24): 73-78.
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[11] |
LIU Weilin, KONG Youyu, XU Xiankang, ZHENG Lingyi, LIU Yefei, HAN Jianzhong.
LIU Weilin, KONG Youyu, XU Xiankang, ZHENG Lingyi, LIU Yefei, HAN Jianzhong
[J]. FOOD SCIENCE, 2019, 40(20): 81-86.
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[12] |
PENG Bo, LI Bingjuan, GUAN Wenqiang, LIN Qiong.
Transcriptome Sequencing of Agaricus bisporus and Mining of Genes Involved in Browning
[J]. FOOD SCIENCE, 2019, 40(2): 126-132.
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[13] |
XU Dongying, GU Sitong, ZHOU Fuhui, CHEN Chen, JIANG Aili, HU Wenzhong.
Inhibitory Mechanism of Natamycin on Browning of Fresh-Cut Agaricus bisporus
[J]. FOOD SCIENCE, 2019, 40(17): 255-262.
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[14] |
YUAN Kai, ZHANG Long, GU Dongchen, WU Na, TAO Ningping, WANG Xichang, LI Yujin, LIU Yuanping.
A Review of Mechanisms and Factors Affecting Protein Oxidation in Meat
[J]. FOOD SCIENCE, 2018, 39(5): 329-335.
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[15] |
CHANG Shijie, GAO Juan, FANG Donglu, TANG Jing, YANG Fangmei, AN Xinxin, ZHAO Liyan, HU Qiuhui.
Comparison of Efficiencies of Four Proteases in Hydrolyzing Agaricus bisporus and Optimization of Flavorzyme Hydrolysis Process
[J]. FOOD SCIENCE, 2018, 39(24): 276-283.
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