| [1] |
ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian.
Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows
[J]. FOOD SCIENCE, 2026, 47(6): 155-166.
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| [2] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [3] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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| [4] |
LI Yan, YU Hang, CHEN Siyuan, JIANG Nan, ZHAO Penghao, MENG Xiangchen.
Comparative Genomic Analysis of Bifidobacterium Based on Glycoside Hydrolase Family Genes and Its Application in the Isolation of B. bifidum
[J]. FOOD SCIENCE, 2025, 46(5): 114-123.
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| [5] |
MA Yan, LI Yuxing, LI Bailiang.
Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt
[J]. FOOD SCIENCE, 2025, 46(5): 134-141.
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| [6] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [7] |
XUE Juanjuan, WANG Qi, ZENG Jun, HUO Xiangdong, ZHANG Minwei, GAO Yan.
Microbial Diversity Analysis of Three Fermented Sour Porridges Prepared from Different Raw Materials and Physiological Characteristics of Isolates from Them
[J]. FOOD SCIENCE, 2025, 46(17): 128-141.
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| [8] |
YANG Lulin, FAN Xiangfeng, XING Yage, HE Li, DAN Li, LEI Chunxiao, TIAN Yuan.
Isolation and Identification of Spoilage Fungi from Green Lemons and Their Inhibition by UV-LED-Induced Composite Coating Solution
[J]. FOOD SCIENCE, 2025, 46(17): 142-152.
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| [9] |
HOU Yuting, GAO Xibei, ZHANG Yu, ZHANG Hongcheng, HAN Bing.
Isolation and Identification of Gluconobacter cerinus in Honey and Its in Vitro Alcohol Utilization Ability
[J]. FOOD SCIENCE, 2025, 46(13): 105-114.
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| [10] |
KANG You, LÜ Yang, GAO Lei, ZHAO Yujuan, ZHAO Zijian, GAO Yansong, YANG Ge, LI Shengyu.
Effects of Mixed Adjunct Culture of Pediococcus acidilactici and Kluyveromyces marxianus on the Quality of Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(10): 120-127.
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| [11] |
YOU Mingkun, ZHANG Wenyi.
Effect of Methylation on Storage Properties of Lacticaseibacillus paracasei as Analyzed by Untargeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(1): 49-55.
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| [12] |
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing.
Research Progress on Volatile Flavor Substances in Steamed Bread
[J]. FOOD SCIENCE, 2024, 45(8): 312-320.
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| [13] |
WU Xinhui, DU Jinjie, LIU Xiaochun, LIAO Kaibin, QIN Yuna, LIANG Weijie, ZHANG Lingzhi, LONG Zhirong, QIU Ruijin.
Screening of Fungal Strains for Single-Culture Solid-State Fermentation of Liupao Tea
[J]. FOOD SCIENCE, 2024, 45(6): 64-71.
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| [14] |
ZHANG Weifeng, HUANG Zehua, WANG Yukun, ZHANG Jian, ZHAO Mengmeng, CUI Wanwan, AN Yanxia, YIN Guihong, ZHOU Penghui, ZHAO Yang.
Effect of Mixed Culture Fermentation on the Quality of Non-fried Instant Noodles
[J]. FOOD SCIENCE, 2024, 45(5): 210-216.
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| [15] |
LI Xuefei, PAN Qiong, LUO Huiting, XU Baocai, LI Peijun.
Isolation, Identification and Probiotic Potential Evaluation of Microorganisms from Traditional Fermented Sour Meat
[J]. FOOD SCIENCE, 2024, 45(14): 75-84.
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