| [1] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [2] |
GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie.
Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg
[J]. FOOD SCIENCE, 2021, 42(4): 153-160.
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| [3] |
ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun.
Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(17): 10-18.
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| [4] |
ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie.
Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development
[J]. FOOD SCIENCE, 2021, 42(16): 273-280.
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| [5] |
XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke.
Recent Advances in Big Defensins of Marine Invertebrates
[J]. FOOD SCIENCE, 2021, 42(15): 251-260.
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| [6] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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| [7] |
LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang.
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them
[J]. FOOD SCIENCE, 2021, 42(12): 24-30.
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| [8] |
LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun.
Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2021, 42(12): 123-129.
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| [9] |
NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin.
Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 233-241.
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| [10] |
CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie.
Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2021, 42(10): 120-126.
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| [11] |
PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui.
Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide
[J]. FOOD SCIENCE, 2021, 42(1): 1-7.
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| [12] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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| [13] |
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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| [14] |
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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| [15] |
YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei.
Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops
[J]. FOOD SCIENCE, 2020, 41(23): 83-90.
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