[1] |
GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui.
Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants
[J]. FOOD SCIENCE, 2020, 41(23): 255-265.
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[2] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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[3] |
HU Weijie, SHEN Yuntao, MA Liang, DAI Hongjie, GUO Ting, ZHOU Hongyuan, YU Yong, ZHANG Yuhao.
Effects and Mechanism of Different Pretreatment Techniques on the Quality of Refrigerated Silver Carp Meat
[J]. FOOD SCIENCE, 2019, 40(23): 220-226.
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[4] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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[5] |
NIE Ruonan, LI Wanning, YANG Qile, WANG Xiaohong, WANG Jia.
Biological Characteristics of a Lytic Short-Tailed Salmonella Phage T139 and Its Antibacterial Effect in Milk and Ground Beef
[J]. FOOD SCIENCE, 2019, 40(18): 130-136.
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[6] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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[7] |
PAN Xuchi, XU Jianfeng, FU Yusheng, Lü Liuzhuang, YU Xiaowei.
Antibacterial Ingredients and Mechanism of Volatile Oils from Three Kinds of Plants against Foodborne Bacteria
[J]. FOOD SCIENCE, 2017, 38(13): 143-149.
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[8] |
ZHOU Qian, HAN Xue, HAN Xiaomei, YAN Chenjing, BAI Bingyao, WANG Weilin, ZHAO Wen.
Optimization of Ursolic Acid Extraction from Fructus Mume and Evaluation of Its Antibacterial Activity against Escherichia coli
[J]. FOOD SCIENCE, 2016, 37(8): 67-73.
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[9] |
FENG Jiamin, ZHANG Bin, JIANG Linzhen, WANG Qiang, DENG Shanggui, WANG Lulu.
Quality Preservation of Fresh Shrimp (Litopenaeus vannamei) by Employment of Slurry Ice in Combination with Bacteriostatic Agent and Melanosis Inhibitor
[J]. FOOD SCIENCE, 2016, 37(2): 244-249.
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[10] |
LUO Zisheng, WANG Xue, WANG Yansheng.
Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots
[J]. FOOD SCIENCE, 2015, 36(8): 274-279.
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[11] |
XUE Min, GAO Guitian, ZHANG Siyuan, WEI Xue, GENG Pengfei.
Effects of Chlorine Dioxide Gas on Post-Harvest Physiology and Storage Quality of ‘Huayou’ Kiwifruit
[J]. FOOD SCIENCE, 2015, 36(18): 257-261.
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[12] |
LIU Ji1,2, YAN Jing2, HE Jing-liu2, DONG Hong-min2, GUO Fei2, XIONG Ya-bo2, HUANG Ying2, QIN Wen2,*.
Isolation, Identification and Inhibition of Pathogens from Mature Ginger during Storage
[J]. FOOD SCIENCE, 2014, 35(18): 172-177.
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[13] |
LIU Yao, ZHANG Jian-hao*, LONG Men, LI Can, LIU Gui-chao, MEI Yu.
Effect of Crosslinking Modification by Combined Use of Borax, Nano-SiO2 and Nano-TiO2 on Moisture Permeability and Moisture Permeability of PVA-based Film
[J]. FOOD SCIENCE, 2014, 35(14): 17-23.
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[14] |
XU Rui-bo,WAN Bei-bei,GAO Ying-ying,ZHANG Rui,ZHOU Hong-ying.
Extraction and Bioactivities of Total Flavonoids from Schisandra chinensis (Turcz.) Baill Leaves
[J]. FOOD SCIENCE, 2013, 34(20): 72-76.
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[15] |
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Study on Extraction and Biological Activities of Polysaccharides from Leaves of Arctium lappa L.
[J]. FOOD SCIENCE, 2013, 34(2): 78-82.
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