| [1] |
WANG Jingjing, WANG Ting, ZHANG Xinxiao, BIAN Huan, GENG Zhiming, LI Pengpeng, WANG Daoying, XU Weimin.
Expression, Purification and Characterization of 12-Lipoxygenase Catalytic Domain from Pig Muscle
[J]. FOOD SCIENCE, 2019, 40(8): 41-47.
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| [2] |
FAN Xiaolan, LI Yueyuan, ZHANG Yinyin, HAN Yunyun, LI Ling, YAN Shijie, XIAO Lixia.
Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears
[J]. FOOD SCIENCE, 2019, 40(5): 222-227.
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| [3] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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| [4] |
ZHOU Ziwei, YOU Fangning, LIU Binbin, DENG Tingting, LAI Zhongxiong, SUN Yun.
Effect of Mechanical Force during Turning-over on the Formation of Aliphatic Aroma in Oolong Tea
[J]. FOOD SCIENCE, 2019, 40(13): 52-59.
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| [5] |
WANG Bangguo, YU Zhenyu, LIN Lin, PAN Lijun, JIANG Shaotong.
Effect of Ultrasonic Wave and Ultra High Pressure Treatment on Conformation and Enzyme Activity of Lipoxygenase in Silver Carp Muscle
[J]. FOOD SCIENCE, 2018, 39(3): 169-175.
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| [6] |
HU Yanyun, LI Jixin, WANG Yu, WANG Bo, CHEN Jihua, ZHANG Guoxiang, JIANG Yumei.
Effect of Trichothecium roseum Inoculation and Benzothiadiazole Treatment on the Lipoxygenase Pathway and Characteristic Aroma Compounds in Muskmelon
[J]. FOOD SCIENCE, 2018, 39(3): 259-267.
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| [7] |
YAO Xiuxiang, WANG Wu, LI Peijun, ZHOU Ying, TONG Honggan, ZHANG Huafeng, YE Jian.
Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck
[J]. FOOD SCIENCE, 2018, 39(22): 135-140.
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| [8] |
CHENG Kemeng , ZHOU Changyu , PAN Daodong CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen.
Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck
[J]. FOOD SCIENCE, 2018, 39(12): 219-225.
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| [9] |
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, WANG Jinxu, HU Xiao.
Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes
[J]. FOOD SCIENCE, 2017, 38(6): 165-172.
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| [10] |
HUANG Yechuan, LI Feng, WU Zhaomin.
Modeling the Effect of Combined Thermal and High Pressure Treatment on Inactivation of Lipoxygenase in Pork
[J]. FOOD SCIENCE, 2017, 38(2): 34-39.
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| [11] |
LI Ru, CUI Xiaodong, LI Yuying, LI Chen, WANG Zhuanhua.
Preparation and Identification of a Black Soybean Lipoxygenase
[J]. FOOD SCIENCE, 2016, 37(9): 155-159.
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| [12] |
HAN Yunyun, SONG Fangyuan, HAN Yanwen, LI Ling, YAN Shijie.
LOX Gene Expression and Its Relationship with Core Browning of Yali Pear under Different Harvest and Storage Conditions
[J]. FOOD SCIENCE, 2016, 37(18): 216-222.
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| [13] |
TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong.
Prediction of the Quality Changes of Soybean Oil during Storage
[J]. FOOD SCIENCE, 2016, 37(18): 256-261.
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| [14] |
DIAO Yuduan, ZHANG Jingjing, SHI Shanshan, SHI Wenzheng, WANG Zhihe, WANG Xichang.
Effect of Different Slaughter Methods on Volatile Compounds and Lipoxygenase Activity of Grass Carp Meat
[J]. FOOD SCIENCE, 2016, 37(18): 64-70.
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| [15] |
HE Yujun, ZHANG Chong, QIAN Hui, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia.
Optimization of Fermentation Conditions for Lipoxygenase Production by Recombinant Escherichia coli
[J]. FOOD SCIENCE, 2016, 37(15): 149-155.
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