| [1] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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| [2] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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| [3] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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| [4] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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| [5] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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| [6] |
BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI.
Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice
[J]. FOOD SCIENCE, 2021, 42(16): 83-88.
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| [7] |
YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang.
Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice
[J]. FOOD SCIENCE, 2021, 42(15): 167-173.
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| [8] |
QU Jingyao, LIN Yucheng, MAO Xin, LU Guozhu, YUAN Zhipeng, ZHANG Yaoyao, YOU Yanli, LI Yanshen.
Occurrence Patterns of Alternaria Toxins in Tomatoes Inoculated with Alternaria spp.
[J]. FOOD SCIENCE, 2021, 42(15): 180-186.
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| [9] |
LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo.
Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2021, 42(14): 110-120.
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| [10] |
WANG Shicheng, LI Guochen, WANG Ying, LI Bo, GAO Ningxuan, SUN Ci, SONG Yang, WANG Yanhong.
Authentication of Organic Tomatoes by Nitrogen Stable Isotope Ratio Mass Spectrometry and Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 159-164.
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| [11] |
DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua.
Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish
[J]. FOOD SCIENCE, 2021, 42(10): 127-132.
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| [12] |
NIU Yaoxing, WANG Ting, BI Yang, ZHANG Yu, LIU Hong, YUN Jianmin.
Effect of Storage Temperature on the Quality of Flammulina velutipes and Shelf Life Predictive Modeling
[J]. FOOD SCIENCE, 2021, 42(1): 264-271.
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| [13] |
DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye.
Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep
[J]. FOOD SCIENCE, 2021, 42(1): 25-32.
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| [14] |
ZHANG Lin, GAO Lei, WANG Chao, ZHAO Zijian, DUAN Cuicui, ZHAO Yujuan, YANG Ge, LI Shengyu.
Pediococcus acidilactici AS185 Improves Metabolic Syndrome Induced by a High-Fat and High-Fructose Diet
[J]. FOOD SCIENCE, 2021, 42(1): 215-221.
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| [15] |
SHENG Jiping, ZHAO Ruirui, CHEN Lingling, SHEN Lin.
Effect of Pre-harvest Melatonin Spraying on the Post-harvest Disease Resistance and Storage Quality of Tomato Fruit
[J]. FOOD SCIENCE, 2020, 41(9): 188-193.
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