[1] |
WANG Guangyu, QIU Weifen, XU Xinglian, ZHOU Guanghong.
Whole Genome Sequencing and Analysis of Pseudomonas fragi NMC25 from Chilled Chicken
[J]. FOOD SCIENCE, 2021, 42(16): 233-238.
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[2] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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[3] |
PENG Dan, LIU Yali, LI Linqing, BI Yanlan.
Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design
[J]. FOOD SCIENCE, 2020, 41(4): 256-261.
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[4] |
GUO Quanyou, LIU Ling, LI Baoguo, YANG Xu, JIANG Chaojun.
Modelling and Evaluating Growth/No-growth Interface of Bacillus subtilis Isolated from Penaeus vannamei Affected by Nisin, ɛ-Polylysine and pH
[J]. FOOD SCIENCE, 2020, 41(22): 140-147.
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[5] |
HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,.
Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm
[J]. FOOD SCIENCE, 2020, 41(14): 138-145.
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[6] |
CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua.
Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(4): 95-101.
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[7] |
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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[8] |
JIANG Feihong, SONG Zihan, NIU Chen, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
Adsorption Characteristics of Nisin by Magnetic Iron Oxide Nanoparticles Coated with Polydopamine (IONPs@pDA)
[J]. FOOD SCIENCE, 2019, 40(15): 43-49.
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[9] |
ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng.
Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS)
[J]. FOOD SCIENCE, 2019, 40(12): 220-225.
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[10] |
HE Yezi, XU Dan, ZHANG Chunsen, XU Qiyang.
Composite Hygroscopic Pad Containing Chitosan and Nisin for the Preservation of Ground Pork
[J]. FOOD SCIENCE, 2019, 40(1): 286-291.
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[11] |
WEN Dongling, CHENG Shujun, LIU Yue, YU Qian.
Analysis of Bacterial Community Diversity of Chilled Chicken at Different Enrichment Temperatures Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(24): 156-161.
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[12] |
LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong.
Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don
[J]. FOOD SCIENCE, 2018, 39(2): 267-272.
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[13] |
ZHANG Xinxiao, ZHANG Bin, BIAN Huan, WANG Daoying, WU Mangang, SUN Zhilan, ZHU Yongzhi, XU Weimin.
Inhibitory Effect of Modified Atmosphere Packaging with Different Carbon Dioxide Concentrations on Pseudomonas fluorescens in Chilled Chicken
[J]. FOOD SCIENCE, 2018, 39(13): 266-271.
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[14] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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[15] |
SUN Qinxiu, DU Hongzhen, LI Fangfei, ZHENG Dongmei, KONG Baohua.
Inhibition of Mixed Spice Extract on Biogenic Amine Formation in Harbin Dry Sausage
[J]. FOOD SCIENCE, 2018, 39(1): 22-28.
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