[1] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[2] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[3] |
WANG Chen, ZHONG Saiyi, ZOU Yuxiao.
Dietary Fiber Regulates Lipid Metabolism through the Gut Microbiota: A Literature Review
[J]. FOOD SCIENCE, 2019, 40(3): 338-347.
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[4] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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[5] |
WANG Ting, WEN Zijian, JI Xiaotong, WANG Ling, NIAN Yiying, XUE Peng, SUN Meiling, ZHENG Yingxue,YAO Xishan, LI Dongmei, ZHANG Gongliang, HOU Hongman, SUN Liming,.
Investigation of Fermentation Conditions for Fibrinolysin Production from Sea Cucumber Ovum by Bacillus natto and Bioactive Activity of the Fermentation Product
[J]. FOOD SCIENCE, 2017, 38(8): 43-48.
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[6] |
SUN Jianrui, FU Dandan, ZHAO Junfeng, WANG Dahong, GU Shaobin.
Optimization of Fermentation Process for the Production of Intracellular Polysaccharide from Chlamydomonas sp. 212 and Its Antimicrobial Activity
[J]. FOOD SCIENCE, 2017, 38(18): 1-7.
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[7] |
WEI Chaoyang1, HE Liang2, SHAO Shuangshuang1, FENG Yili3, LI Weiqi1,*, CHENG Junwen2.
A Review on the Effects of Exogenous Additives on Submerged Fermentation of Edible and Medicinal Fungi
[J]. FOOD SCIENCE, 2015, 36(7): 245-250.
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[8] |
ZHOU Huiji, MA Haile, GUO Danzhao, WANG Zhenbin.
Physicochemical Properties and Antioxidant Activity of Intracellular Polysaccharides from Phellinus igniarius Precipitated by Different Ethanol Concentrations
[J]. FOOD SCIENCE, 2015, 36(19): 34-38.
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[9] |
LI Juan, CAO Ze-hong*, LI Chao, GAO Ming-xia, GAO Zhao-jian, WANG Chun, CHEN Kuo, JIN Wei-tao, ZHANG Chen-jie,LIN Zhan-sheng, LI Xue-qing, WANG Juan.
Optimization of Submerged Fermentation Conditions by Response Surface Analysis for Endoinulinase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(9): 207-212.
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[10] |
JI Hong1,2, ZHAO Li-ming1.
Strain Screening of Pleurotus nebrodensis and Optimization of Submerged Culture Conditions for Biomass Prodution
[J]. FOOD SCIENCE, 2013, 34(23): 221-227.
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[11] |
ZHANG Shu-yun,HUANG Zhi-bing*,XU Yang,LI Yan-ping.
Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant
[J]. FOOD SCIENCE, 2013, 34(19): 148-152.
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[12] |
YANJing-kun,MAHai-le,ZHUZi-ping,ZHENGHui-hua,YANGXiao-ming,LIUWei-min.
Physico-chemical Properties and Antioxidant Activity in vitro of Intracellular Polysaccharides from Phellinus igniarius
[J]. FOOD SCIENCE, 2012, 33(9): 36-40.
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[13] |
HUXiao-jing,XIEYing-li,YEQun,WUTian-xiang,YANGHai-long.
Optimization of Fermentation Medium Based on Chinese Medicinal Herbs for Mycelial Growth of Grifola frondosa by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(9): 127-130.
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[14] |
XIAYong-jun,ZHANGXian-fang,XUGan-rong.
Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(11): 185-189.
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[15] |
SUNYing-ying,ZHOUBao,XUShen-zhen,LIWen-hao,YANBin-lun.
Separation and Purification of Intracellular and Extracellular Polysaccharides from Isochrysis galbana and Their Antimicrobial Activity
[J]. FOOD SCIENCE, 2012, 33(11): 137-141.
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