| [1] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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| [2] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
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| [3] |
GE Da’e, WEI Zhaohui, Tursunay · TURGUN, PAN Yue, WANG Fan, TAO Ningping, ZHOU Jianzhong, LIU Xiaoli.
Inhibitory Effect of Eugenol on Alternaria sp. Isolated from Blueberry
[J]. FOOD SCIENCE, 2020, 41(19): 68-73.
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| [4] |
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.
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| [5] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
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| [6] |
GUO Juan, YUN Jianmin, DENG Zhanrui, AI Duiyuan, ZHANG Wenwei, ZHAO Fengyun.
Antimicrobial Mechanism of Antimicrobial Peptide P-1 from Bacillus pumilus HN-10 against Trichothecium roseum
[J]. FOOD SCIENCE, 2019, 40(19): 17-22.
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| [7] |
HE Zhongmei, LI Tingting, ZHAO Yujuan, DUAN Cuicui, GAO Lei, NIU Chunhua, LUAN Chang, HUANG Cheng, LI Shengyu.
Protective Effect of Lactobacillus plantarum Sc52 on LPS-Induced Intestinal Barrier Injury in Mice
[J]. FOOD SCIENCE, 2018, 39(9): 134-139.
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| [8] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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| [9] |
YANG Longping, YAN Wenjing, HUANG Mingming, QIAO Weiwei, ZHANG Jianhao.
Antimicrobial Activity of Lysozyme-Functionalized Gold Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(14): 84-90.
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| [10] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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| [11] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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| [12] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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| [13] |
FENG Haihong, YI Jianyong, BI Jinfeng,*, ZHOU Linyan, LIU Xuan, LI Jun.
Effect of High Hydrostatic Pressure Processing on Postharvest Physiology and Storage Quality of Green Asparagus Spears
[J]. FOOD SCIENCE, 2016, 37(22): 224-229.
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| [14] |
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao.
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
[J]. FOOD SCIENCE, 2016, 37(21): 202-208.
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| [15] |
WANG Cuiyan, WANG Yuhua, PIAO Chunhong, LIU Junmei, HU Yaohui, REN Dayong, YU Hansong.
Cloning, Expression and Identification of Trichoderma viride Cellobiohydrolase Gene in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(19): 141-146.
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