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CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong.
High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu
[J]. FOOD SCIENCE, 2021, 42(8): 106-113.
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| [2] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 150-156.
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| [3] |
XIAO Ying, XU Haojie, YANG Changming, SONG Xiaoqiu, ZHOU Xiaoli.
Regulatory Effect of Cinnamon Essential Oil on Antioxidant Capacity of Liver and Intestine Tissues and Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 198-206.
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| [4] |
CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats
[J]. FOOD SCIENCE, 2021, 42(5): 193-200.
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| [5] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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| [6] |
ZUO Qiancheng, HUANG Yongguang, GUO Min, HU Feng, YOU Xiaolong, CHENG Pingyan.
Succession of Bacterial Community during Mechanized Fermentation of Maotai-flavor Daqu
[J]. FOOD SCIENCE, 2021, 42(18): 150-156.
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| [7] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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| [8] |
LIU Yixiang, MA Yu, LI Donghui, WANG Yanbo, FU Linglin, LIU Guangming.
Dietary Structure and Components Affect Food Allergy through Regulating Intestinal Microflora: A Review of the Literature
[J]. FOOD SCIENCE, 2021, 42(17): 282-290.
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| [9] |
GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing.
Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage
[J]. FOOD SCIENCE, 2021, 42(15): 206-212.
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| [10] |
HUANG Xiaoning, LIU Jingjing, HAN Beizhong, CHEN Jingyu.
Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu
[J]. FOOD SCIENCE, 2021, 42(10): 218-224.
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| [11] |
ZHAO Menghao, FENG Yinong, YIN Yuwen, LI Chengqian, SUN Guojie.
Effect of Salvianolic Acid B on Antioxidant Capacity and Intestinal Microflora in Mice
[J]. FOOD SCIENCE, 2020, 41(9): 105-112.
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| [12] |
HUANG Jing, YAN Weiwei, LIU Shuliang, LIU Aiping, AO Xiaolin, WANG Rui, YANG Yong, DU Dazhao, CHEN Fusheng.
Recent Progress in Functional Microbial Community and Quality Evaluation of Vinegar Daqu
[J]. FOOD SCIENCE, 2020, 41(7): 322-328.
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| [13] |
LI Menghan, WANG Zhiyong, SHENG Xue, CUI Dongying, XI Enze, TANG Mengqi, ZHANG Huikai, XU Xiaoxi, MA Chunli.
Effect of α-Lactalbumin on Intestinal Flora in Rats Analyzed by 16S rRNA High-Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(6): 155-162.
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| [14] |
SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong.
Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu
[J]. FOOD SCIENCE, 2020, 41(22): 177-183.
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| [15] |
GUAN Jiaqi, LI Bailiang, JIAO Wenshu, LI Huizhen, YUE Yingxue, LI Na, SHI Jialu, ZHAO Li, HUO Guicheng.
Recent Advances in Understanding the Role of Probiotics in Promoting Intestinal Development
[J]. FOOD SCIENCE, 2020, 41(21): 278-285.
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