[1] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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[2] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[3] |
LIU Wenying, SUN Jiaqi, CHENG Xiaoyu, LI Xiang, JIA Xiaoyun, WANG Le.
Sensory Characteristics of Beijing Douzhi (Fermented Mung Bean Juice)
[J]. FOOD SCIENCE, 2020, 41(20): 211-221.
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[4] |
DIAO Jingjing, LIU Yanbing, LI Zhaoyang, YU Di, ZUO Feng, ZHANG Liping.
Protective Effect of Mung Bean Protein Hydrolysate on Lipopolysaccharide-Induced Acute Lung Injury in Mice
[J]. FOOD SCIENCE, 2020, 41(17): 176-181.
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[5] |
FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin.
Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst
[J]. FOOD SCIENCE, 2020, 41(11): 121-127.
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[6] |
DIAO Jingjing, CHI Zhiping, LIU Yanbing, QU Liuqing, ZHANG Liping.
Immunoregulatory Activity of Mung Bean Peptides
[J]. FOOD SCIENCE, 2020, 41(1): 133-138.
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[7] |
JIA Pengyu, SUN Rui, ZHAO Jingjing, FENG Naijie, ZHENG Dianfeng.
Determination of Fatty Acids in Mung Bean by Gas Chromatography with Dielectric Barrier Discharge Ionization Detector
[J]. FOOD SCIENCE, 2019, 40(8): 119-123.
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[8] |
REN Dayong, ZHU Jianwei, LIU Hongyan, YU Hansong, SHEN Minghao.
Secretory Expression and Characterization of Antibacterial Peptide PlnF in Lactococcus lactis
[J]. FOOD SCIENCE, 2019, 40(2): 146-151.
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[9] |
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue.
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
[J]. FOOD SCIENCE, 2019, 40(19): 113-119.
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[10] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie.
Establishment of Simple Sequence Repeat Fingerprint for Identification of Mungbean Varieties (Vigna radiate L.) Grown in Liaoning
[J]. FOOD SCIENCE, 2018, 39(6): 284-290.
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[11] |
LUO Lei, WANG Yaqi, MA Liping, ZHU Wenxue, ZHANG Kuan, JI Qinghua, GUAN Ningning, XUE Yihan.
Antioxidant Effect of Soluble Dietary Fiber from Mung Bean (Phaseolus radiates L.) Hull
[J]. FOOD SCIENCE, 2018, 39(3): 182-187.
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[12] |
LI Xia, ZOU Jihao, WANG Dawei.
Optimization of Ultrasonic-Assisted Enzymatic Extraction of Flavonoids from Mung Bean Coat
[J]. FOOD SCIENCE, 2017, 38(8): 206-212.
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[13] |
MA Wenjuan, SHI Jianchun, FENG Qiushi, LI Jinquan, WANG Xiaohong.
Internalization and Colonization Capacity of Salmonella typhimurium in Artificially Contaminated Mung Bean Sprouts and Its Disinfection
[J]. FOOD SCIENCE, 2017, 38(7): 207-212.
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[14] |
LIU Tingting, WU Yuying, QIN Yuting, ZHANG Yanrong.
Characteristics of Protein from Mung Bean Starch Processing Wastewater
[J]. FOOD SCIENCE, 2017, 38(5): 104-110.
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[15] |
MA Xia, LI Luyao, HE Yan, CHENG Zhaohui, YU Haiyan.
Strain Screening and Quality Evaluation of Fermented Fresh Rice Noodles
[J]. FOOD SCIENCE, 2017, 38(2): 98-103.
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