| [1] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
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| [2] |
LI Xin, ZHENG Zhaojuan, YUE Taiwen, OUYANG Jia.
Biosynthesis of Trehalose from Cellobiose by Recombinant Escherichia coli
[J]. FOOD SCIENCE, 2019, 40(6): 180-186.
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| [3] |
CHEN Jinyu, LI Bin, HE Lili, LIANG Huanhuan, WEI Yingxia, HAN Yeqin, ZHANG Kunsheng.
Effects of Trehalose and Mannitol on Freeze-Thaw-Induced Structural and Functional Changes of Myofibrillar Proteins from Mantis Shrimps (Oratosquilla oratoria)
[J]. FOOD SCIENCE, 2019, 40(16): 30-37.
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| [4] |
XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing.
Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa
[J]. FOOD SCIENCE, 2019, 40(11): 88-94.
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| [5] |
LU Hongyun, WU Tianxiang, ZHONG Min, NIE Wenqiang.
Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa
[J]. FOOD SCIENCE, 2018, 39(6): 101-106.
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| [6] |
HONG Housheng, DOU Bingran, GUO Huiming.
Optimization of Extraction Process for Trehalose from Baker’s Yeast for Strain Screening and High Density Culture
[J]. FOOD SCIENCE, 2018, 39(6): 122-129.
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| [7] |
ZHAO Cong, CHENG Chen, YIN Shiyu, LI Yun, ZHU Can, HUANG Xiaoling, CHEN Guitang.
Optimization of Enzymatic Preparation of Protein Hydrolysate from Fruiting Bodies of Grifola frondosa for Improved Ferrous Chelating Ability and Its Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 73-79.
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| [8] |
NIE Wenqiang, WU Tianxiang, ZHONG Min, LU Hongyun.
Transcriptome Sequencing and Analysis of Grifola frondosa Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 6-11.
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| [9] |
LIU Weicong, JIN Li, FU Xiangjin, TYRE Lanier, YANG Yingjie.
Effect of Trehalose on Freeze-Thaw Stability of Frozen Fish Noodles
[J]. FOOD SCIENCE, 2017, 38(1): 154-158.
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| [10] |
SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs
[J]. FOOD SCIENCE, 2016, 37(8): 13-17.
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| [11] |
WU Caiyun, WU Tianxiang, ZHU Junjie, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxylbenzaldehyde and Other Main Ingredients of Rhizoma gastrodiae on the Biosynthesis of Exopolysaccharide by Grifola frondosa in Submerged Culture
[J]. FOOD SCIENCE, 2016, 37(7): 83-87.
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| [12] |
ZHU Junjie, WU Tianxiang, WU Caiyun, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxybenzyl Alcohol on the Biosynthesis of Exopolysaccharide by Submerged Culture of Grifola frondosa and Fermentation Kinetics
[J]. FOOD SCIENCE, 2016, 37(19): 123-127.
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| [13] |
WANG Qinfei, CAI Kun, LIN Liming, YANG Xianyue, ZHANG Zhenwen.
Effect of Cassava Stalk Substrate Ratio on Trehalose Content in Three Cultivated Edible Fungi
[J]. FOOD SCIENCE, 2016, 37(18): 102-106.
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| [14] |
XU Li, ZHOU Liwei, GUO Wenqiang, ZHANG Yaping, CHEN Yan.
Establishment and Optimization of a Predictive Model for the Growth and Exopolysaccharide Production of Grifola frondosa Based on Support Vector Machine and Genetic Algorithm
[J]. FOOD SCIENCE, 2016, 37(11): 143-146.
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| [15] |
MA Lukai, ZHANG Bin, WANG Xiaoling, DENG Shanggui, XIE Chao, ZHANG Mengdie.
Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp (Litopenaeus vannamei)
[J]. FOOD SCIENCE, 2015, 36(16): 266-271.
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