[1] |
SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng.
Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai
[J]. FOOD SCIENCE, 2021, 42(8): 264-269.
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[2] |
WANG Xiaorui, QIU Hongling, WANG Shouli, ZHU Haihua, ZHOU Li, PING Yang, TAN Jing, WANG Yong, WANG Hui.
Preparation of Monoclonal Antibodies against Outer Membrane Protein K of Vibrio parahaemolyticus and Development of a Double Antibody Sandwich ELISA
[J]. FOOD SCIENCE, 2021, 42(4): 319-325.
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[3] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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[4] |
ZHANG Buke, SHI Jun, PAN Yingjie, ZHAO Yong, LIU Haiquan.
Growth Heterogeneity of Vibrio parahaemolyticus under Different Oligotrophic Conditions
[J]. FOOD SCIENCE, 2021, 42(14): 54-61.
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[5] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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[6] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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[7] |
WANG Xiaoyi, CHEN Qian, ZHAO Zhiyao, XIONG Ke, SHI Ce, PEI Penggang.
A Risk Assessment Method for Total Bacterial Count in Wheat during Storage Based on Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(23): 166-171.
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[8] |
SU Na, YI Li, Jirimutu.
Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein
[J]. FOOD SCIENCE, 2020, 41(22): 148-157.
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[9] |
SU Na, Jirimutu, YI Li.
Recent Progress in Biological Functions of Camel Milk Peptides
[J]. FOOD SCIENCE, 2020, 41(21): 321-329.
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[10] |
LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili.
Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates
[J]. FOOD SCIENCE, 2020, 41(2): 133-140.
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[11] |
WANG Shuo, DENG Haichao, GUO Du, YONG Qiyao, ZHAO Pengyu, DENG Ruisha, SHI Chao, XIA Xiaodong.
Anti-virulence Effect of Trans-cinnamaldehyde against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(15): 88-95.
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[12] |
JIANG Yanhua, WANG Lianzhu, LI Fengling, QU Meng, GUO Yingying, ZHAI Yuxiu, YAO Lin.
Biological Properties and Application of a Lytic Vibrio parahaemolyticus Phage
[J]. FOOD SCIENCE, 2020, 41(14): 146-152.
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[13] |
LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin.
Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2020, 41(10): 198-205.
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[14] |
SU Chenli, CHEN Lanming.
Visual and Trace Detection of Toxin Genes of Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(10): 288-296.
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[15] |
LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang.
Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates
[J]. FOOD SCIENCE, 2019, 40(8): 225-234.
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