[1] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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[2] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
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[3] |
LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,.
Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese
[J]. FOOD SCIENCE, 2019, 40(18): 121-129.
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[4] |
XU Mingfang, CHEN Gengnan, SHEN Linyan, WANG Yangyang, LI Yan, HUANG Xiaojing.
Screening and Cultivation of Pleurotus ostreatus: Optimization of Cultivation Conditions for Mycelial Ergosterol Production and Ultraviolet Light-Induced Conversion into Vitamin D2 in Fruit Body
[J]. FOOD SCIENCE, 2019, 40(18): 173-181.
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[5] |
ZHU Kaili, CHEN Jingchao, FAN Qingping, HUI Ailing.
Improved Separation Efficiency of Polyunsaturated Fatty Acids from Simulated Flaxseed Oil by Ultra-high Pressure-Assisted Urea Adduction Method
[J]. FOOD SCIENCE, 2019, 40(1): 130-136.
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[6] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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[7] |
LONG Xingyao, LI Jian, XIE Jie, ZHAO Xin, WANG Hongwei, ZHANG Yu, SUO Huayi,.
Effect of Lactic Acid Bacteria and Yeast on the Quality of Yoghurt during Fermentation by Tibetan Kefir
[J]. FOOD SCIENCE, 2018, 39(4): 82-89.
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[8] |
YAN Longjie, SHEN Jiandong, ZHANG Lingjing, WENG Ling, HU Liping, CAO Minjie,.
Characterization of Cathepsin L from Litopenaeus vannamei and Its Effect on Muscular Protein Degradation
[J]. FOOD SCIENCE, 2017, 38(22): 34-40.
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[9] |
GU Saiqi, YU Xiaomei, CAI Yanping, DING Yuting.
Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film
[J]. FOOD SCIENCE, 2017, 38(21): 245-251.
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[10] |
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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[11] |
CHEN Zhina, YANG Xijuan, SHI Junling.
Rheological Properties of Exopolysaccharide Produced by Tibetan Kefir
[J]. FOOD SCIENCE, 2016, 37(5): 1-5.
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[12] |
DONG Muqun, XIONG Lixia, XIE Yuanhong, ZHANG Hongxing, LIU Hui, JIA Hui, LIAN Zhengxing.
Regulatory Effect of Kluyveromyces marxianus M3 Isolated from Tibetan Kefir on the Intestinal Flora Balance in Rats
[J]. FOOD SCIENCE, 2016, 37(5): 197-201.
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[13] |
XU Wei, WANG Guixin.
Effect of Homogenization on the Stability of Physalis pubescens L. Juice and Characterization of Its Particle Size and Morphology
[J]. FOOD SCIENCE, 2016, 37(4): 68-72.
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[14] |
REN Guoyan, CAO Li, WANG Yuqin, GUO Jinying, SONG Ya, KANG Huaibin, CUI Guoting, WU Ying, HAN Shuyu.
Effect of Different Cooking Methods on the Quality of Lamb Meat
[J]. FOOD SCIENCE, 2016, 37(19): 24-30.
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[15] |
QI Tiantian1, ZHANG Chan1,2,*, HU Jimei3, LANG Tiandan2, WANG Chengtao1,2,*, ZHAO Jixing4.
Monascus purpureus Mutant Strains with High Monacolin K Yield Obtained by Atmospheric and Room Temperature Plasmas
[J]. FOOD SCIENCE, 2015, 36(9): 66-70.
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