[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[2] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
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[3] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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[4] |
WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang.
Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt
[J]. FOOD SCIENCE, 2021, 42(17): 133-142.
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[5] |
FU Jinfeng, WANG Juan, WANG Lin, SHENG Ou.
Changes of Starch and Minerals in Pulp of Plantain Cultivars (Musa spp. AAB) during Postharvest Ripening
[J]. FOOD SCIENCE, 2021, 42(1): 86-92.
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[6] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
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[7] |
LIU Yixuan, XU Guoqi, CAO Pengxi, JIN Yanlong, LI Xiaoyan, LIU Xing.
Microbial Diversity of Yak Yogurt in Agricultural and Pastoral Areas of Tibet Analyzed Based on High-throughput 16S rRNA Gene Sequencing
[J]. FOOD SCIENCE, 2020, 41(18): 92-97.
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[8] |
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing.
Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Dairy Products in Yili, Xinjiang and Optimization of Their Mixtures for Mixed-culture Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 172-179.
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[9] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
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[10] |
HAN Yuwei, LIU Yangyang, CHEN Wei.
Synergistic Protective Effects of Cordyceps militaris Polysaccharide Supplemented Yogurt on Alcoholic Liver Injury in Kunming Mice
[J]. FOOD SCIENCE, 2020, 41(1): 209-214.
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[11] |
XIAO Weiqiang, HUANG Bingzhi, DAI Hongfen, YANG Xingyu, XU Linbing.
Comparative Study of the Artificial Ripening of ‘Baxijiao’ and ‘Nantianhuang’ Bananas
[J]. FOOD SCIENCE, 2019, 40(7): 254-260.
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[12] |
LIANG Shuilian, Lü Daizhu, ZHOU Ruohao, MA Chen, ZHANG Liqiang, JIU Yuanda, WANG Mingyue,.
Quantitative Determination and Nutritional Evaluation of Five Minerals in Banana
[J]. FOOD SCIENCE, 2019, 40(24): 241-245.
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[13] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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[14] |
NING Yaru, LI Qi, LIU Xiaoyu, ZHI Tongxin, LIU Xiaohan, SANG Yaxin.
Release of β-Casomorphin-7 and β-Casomorphin-5 and Opiate Activity from Yogurt in Vitro Digestion Model
[J]. FOOD SCIENCE, 2019, 40(19): 204-209.
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[15] |
ZHU Xiaoyang, LI Qiumian, LUO Jun, CHEN Weixin, LU Wangjin, LI Xueping.
Evolution of Aroma Components and Key Gene Expression during Postharvest Ripening of Banana (Musa ABB Pisang Awak)
[J]. FOOD SCIENCE, 2019, 40(17): 96-103.
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