[1] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
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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[8] |
WANG Siting, LI Peng, CHEN Shuyin, ZHANG Zhiyong, YIN Shaowu, ZHU Fei, JIA Chaofeng, LIU Hailin.
Lipid Content and Fatty Acid Profile of Acanthopagrus schlegeli, Pagrosomus major and Their Hybrids
[J]. FOOD SCIENCE, 2016, 37(20): 81-85.
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[9] |
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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[10] |
XING Ying, LEI Hongjie, YUE Zhenzhen, GAO Ruixiong, WANG Jinghua, XU Huaide.
Extraction of Active Compounds from Purple Perilla (Perilla frutescens var. acuta) Leaves by Ultrasonic-Cellulase Treatment and The Related Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(10): 111-115.
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[11] |
CHEN Dongfang, SHI Junling, HU Xinzhong.
Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat (Avena nuda L.) Flour by Cellulase Treatment
[J]. FOOD SCIENCE, 2016, 37(1): 56-62.
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[12] |
ZHANG Wei, YANG Jianyuan, FAN Yawei, DENG Zeyuan.
Optimization of Medium Composition for Soybean Hull Fiber Degradation by Neurospora crassa and Monosaccharide Composition Analysis of the Resulting Fermentable Sugars
[J]. FOOD SCIENCE, 2015, 36(23): 209-214.
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[13] |
ZHU Yu, GUO Lina, CHU Jiaxi, Lü Fengxia, LU Zhaoxin, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen.
Effect of Enzymatic Treatment on Cholesterol-Binding Capacity of Dietary Fiber from Millet Bran
[J]. FOOD SCIENCE, 2015, 36(19): 211-216.
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[14] |
QIU Xiao-mei, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong.
Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain
[J]. FOOD SCIENCE, 2014, 35(5): 160-164.
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[15] |
LI Ju-ning, YI Qing-ping.
Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
[J]. FOOD SCIENCE, 2014, 35(3): 173-177.
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