[1] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
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[2] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
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[3] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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[4] |
WANG Wei, MOU Dehua, LI Dandan.
Antibacterial Activity and Mechanism of Hawthorn Pectin Oligosaccharides
[J]. FOOD SCIENCE, 2018, 39(3): 110-116.
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[5] |
XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe.
Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants
[J]. FOOD SCIENCE, 2018, 39(14): 112-118.
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[6] |
ZHANG Yanmei, TANG Haoguo, JIAO Runling, YANG Tongxiang, XIANG Jinle, LIU Qiong.
Optimization of Ultrafiltration Separation of Flavonoid from Ampelopsis grossedentata and Its Bacteriostatic Activivity
[J]. FOOD SCIENCE, 2016, 37(6): 89-94.
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[7] |
MA Chiyuan, GUO Ping, CHEN Lin, WANG Ling, LU Fang, LUO Yan.
Determination of Ethylenediamine Tetraacetic Acid Disodium Salt Content in Canned Pickled Vegetables by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(16): 258-262.
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[8] |
YANG Jixia, ZHANG Liling, JIANG Houyang, HE Zhifei.
Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City
[J]. FOOD SCIENCE, 2015, 36(17): 158-163.
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[9] |
WU Jie,ZHANG Yin-cheng,GE Hao.
Optimization of Fermentation Conditions for Pickling Chayote with Direct Vat Set Starter
[J]. FOOD SCIENCE, 2012, 33(3): 136-139.
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[10] |
ZHONGYe-jun,XUXin-yuan,LIUCheng-mei,SUNJian,WUJian-yong,LIUTao-ying.
Inhibitory Effects of Tea Tree Oil, Eugenol and Citral on Aspergillus niger in Litchi
[J]. FOOD SCIENCE, 2012, 33(11): 21-24.
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[11] |
LI Xiao-mei,WANG Song.
Antioxidant and Antibacterial Activities of String Bean Saponin
[J]. FOOD SCIENCE, 2011, 32(17): 81-84.
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[12] |
XU Xin,HUANG Qin,YAN Yong-zhen,ZHOU Xu-xia,CHEN You-liang,LI Wei-fen.
Development of Compound Preservatives for Western-style Ham-sausages
[J]. FOOD SCIENCE, 2011, 32(14): 356-360.
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[13] |
HE Zhi-fei,LI Hong-jun,REN Jun-qi.
Dynamic Change of Yeast in Pickled Radish Stored at Low Temperature
[J]. FOOD SCIENCE, 2011, 32(13): 165-168.
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[14] |
MENG Xian-gang,TANG Ying.
Screening of Composite Fermentation Strains for Pickled Vegetable Commercialized in Northwest China
[J]. FOOD SCIENCE, 2011, 32(11): 222-227.
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[15] |
CHEN Nan-nan1,XU Xin1,SHANG Feng-cai1,HUANG Qin1,CHEN You-liang2,LI Wei-fen1,*.
Comparative Study on Bacteriostasis of Different Preservatives for Three Typical Spoilage Bacteria
[J]. FOOD SCIENCE, 2011, 32(1 ): 14-18.
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