[1] |
YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan.
Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity
[J]. FOOD SCIENCE, 2021, 42(6): 104-110.
|
[2] |
ZENG Jing, HE Chukuo, GUO Jianjun, YUAN Lin.
Effect of Truncation of N-Terminal Structural Modules on Enzymatic Properties of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL
[J]. FOOD SCIENCE, 2021, 42(10): 201-208.
|
[3] |
ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin.
Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites
[J]. FOOD SCIENCE, 2020, 41(6): 108-115.
|
[4] |
XI Zhiwen, HUANG Linna, ZHAI Yichang, HUI Fengli.
Sequential Mutagenesis Treatment with Atmospheric and Room Temperature Plasma and Diethyl Sulfate for Enhanced Microbial Production of ε-Poly-L-lysine
[J]. FOOD SCIENCE, 2020, 41(14): 131-137.
|
[5] |
LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao.
Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus
[J]. FOOD SCIENCE, 2020, 41(14): 124-130.
|
[6] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
|
[7] |
ZENG Jing, GUO Jianjun, TU Yikun, WEI Guowen, YUAN Lin.
ZENG Jing, GUO Jianjun, TU Yikun, WEI Guowen, YUAN Lin
[J]. FOOD SCIENCE, 2019, 40(20): 144-151.
|
[8] |
ZHAO Xiuli, ZHANG Yuxiu, SUN Yueqin, HOU Lihua.
Construction of Mutant Library of spt15 of Candida versatilis by Error-Prone PCR
[J]. FOOD SCIENCE, 2018, 39(14): 106-111.
|
[9] |
CHEN Qiling, REN Xiaoning, WANG Ling, TIAN Yu, ZHAO Meijing, SONG Qiaozhi, LIU Shuwen1.
Correlation between β-Glycosidase Activity and Acid Stress Tolerance in Oenococcus oeni
[J]. FOOD SCIENCE, 2017, 38(2): 115-120.
|
[10] |
JIANG Xuewei , YUE Xijie , CHEN Daiwen , ZHOU Zhiming , LUO Xiaoming , YE Jing , LI Xiaowen.
Breeding of a Candida utilis Mutant for Efficient Nucleic Acid Production and its Fermentation Performance
[J]. FOOD SCIENCE, 2017, 38(10): 149-154.
|
[11] |
ZHANG Jie, GE Wupeng, CHEN Ying, ZHANG Yue, LIU Liting.
Strain Improvement of Bacillus subtilis for Enhanced Production of Nattokinase and Optimization of Solid-State Fermentation Conditions
[J]. FOOD SCIENCE, 2016, 37(3): 151-156.
|
[12] |
ZHANG Jindi, FAN Jinling*, YANG Rui, ZHU Wenxue, SUN Xiaofei.
Effect of Emulsion Composition and Oil Droplet Size on β-Carotene Bioaccessibility
[J]. FOOD SCIENCE, 2015, 36(9): 22-27.
|
[13] |
LI Chaochao, YASUNOBU Masuda, MIKA Usuda, MAMORU Kimura, WANG Wei, XU Wenbin, XI Yinci.
Effect of Sweet Mayonnaise Intake on β-Carotene Absorption in Rats
[J]. FOOD SCIENCE, 2015, 36(3): 188-192.
|
[14] |
LUO Zisheng, QIN Yu, XU Yanqun, XU Tingqiao, WEI Yunxiao, HE Liangxing.
Recent Progress in the Biosynthesis, Metabolism and Toxicity of Aflatoxins
[J]. FOOD SCIENCE, 2015, 36(3): 250-257.
|
[15] |
WANG Zi, HUI Bodi, GONG Ping.
Effects of Culture Medium pH and Illumination Wavelength on Carotenoid Content of Dunaliella salina
[J]. FOOD SCIENCE, 2015, 36(23): 183-188.
|