[1] |
MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua.
Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot
[J]. FOOD SCIENCE, 2021, 42(5): 221-227.
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[2] |
WANG Ming, ZHANG Jiatao, ZHOU Bin, DING Jie, XU Zhaomeng, SUN Tong.
Antibacterial Mechanism of Eugenol-Containing Composite Preservatives against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2021, 42(13): 10-16.
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[3] |
XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong.
Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage
[J]. FOOD SCIENCE, 2021, 42(13): 215-222.
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[4] |
ZHOU Qianqian, FANG Shiyuan, MEI Jun, XIE Jing.
Inhibitory Mechanism of Eugenol on Shewanella putrefaciens and Pseudomonas fluorescens
[J]. FOOD SCIENCE, 2020, 41(9): 1-6.
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[5] |
ZHANG Yanxia, XIE Chengmin, ZHOU Fen, ZHANG Ling, JIANG Jiwei, WANG Yueke, WANG Xichang.
Evaluation of Muscle Nutritional Value and Differences in Main Flavor Substances of Pseudosciaena crocea in Two Cultivation Modes
[J]. FOOD SCIENCE, 2020, 41(8): 220-227.
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[6] |
WANG Xiaohan, JIANG Hui, WU Haitao, ZHANG Zhihui, CUI Haozhe, YU Jiahui, YANG He, TANG Yue.
Construction and In Vitro Digestion Properties of Pseudosciaena crocea Roe Protein Isolate-Stabilized Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 8-13.
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[7] |
ZHANG Ruoyu, DONG Pengcheng, ZHU Lixian, MAO Yanwei, LUO Xin, ZHANG Yimin, HAN Mingshan, HAN Guangxing.
Progress in Understanding the Mechanism by Which Pseudomonas spp. Causes the Spoilage of Raw Meat
[J]. FOOD SCIENCE, 2020, 41(17): 291-297.
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[8] |
GU Chuntao, BI Weiwei, ZHU Junli.
Bacterial Community Structure and Spoilage Potential of Dominant Bacteria in Chilled Beef
[J]. FOOD SCIENCE, 2019, 40(18): 76-82.
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[9] |
ZHOU Fen, ZHANG Yanxia, ZHANG Long, ZHANG Caixia, JIANG Jiwei, TAO Ningping, WANG Xichang.
Differences in Taste Components in By-products of Chilled Large Yellow Croaker (Pseudosciaena crocea)
[J]. FOOD SCIENCE, 2019, 40(16): 193-199.
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[10] |
ZHANG Wen, BIAN Dan, RUAN Chengxu, SHI Xiangzhu, NI Li.
Adhesive Properties and Biofilm Characteristics of Pseudosciaena crocea Spoilage Bacteria
[J]. FOOD SCIENCE, 2019, 40(14): 84-90.
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[11] |
LIU Aifang, XIE Jing, QIAN Yunfang.
Spoilage Potential of Dominant Spoilage Bacteria from Chilled Tuna (Thunnus obesus)
[J]. FOOD SCIENCE, 2018, 39(3): 7-14.
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[12] |
DUAN Changping,, LIU Lianli, WEI Xuqing, XU Shuying, LI Qiuying, SUN Tong, LI Jianrong.
Preparation of Zinc Oxide Films by Sol-Gel Method and Their Anti-Biofilm Properties against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2018, 39(24): 59-64.
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[13] |
YANG Shengping, QIAN Yunfang, ZHANG Zhen, CHENG Ying, XIE Jing.
Comparative Proteome Analysis of Shewanella putrefaciens DSM6067 Cultured at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(20): 119-125.
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[14] |
JIANG Yanhua, WANG Lianzhu, XU Dongqin, LI Fengling, ZHAI Yuxiu, ZHANG Yuan, YAO Lin.
Analysis of the Bacterial Flora Structure and Dominant Spoilage Bacteria in Adductors of Patinopecten yessoensis Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(20): 140-145.
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[15] |
XIU Yanhui, GUO Quanyou, HAN Chengyi, CHEN Qingrong.
Carbon Utilization Profile and Growth Kinetics of Shewanella putrefaciens Isolated from Spoiling Fish
[J]. FOOD SCIENCE, 2018, 39(2): 80-87.
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