[1] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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[2] |
YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian.
A Review: Domain Fine Structure of Pectic Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(7): 292-299.
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[3] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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[4] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
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[5] |
CHEN Juhua, JIAO Linshu, XIE Yajuan, LU Zhaoxin, ZHANG Chong, Lü Fengxia.
Cloning, Expression and Characterization of a Novel Type I L-Asparaginase from Bacillus licheniformis and Its Application in Reduction of Acrylamide in French Fries
[J]. FOOD SCIENCE, 2019, 40(22): 20-26.
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[6] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
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[7] |
DONG Yuanyuan, LI Yaxian, SHEN Yihong, XUE Yemin.
Optimization of Hydrolysis Conditions of Xylanase and α-Glucuronidase Mixture for Birch Xylan by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 125-131.
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[8] |
GAN Yating, ZHOU Hui, LI Yan, DONG Zhongshi, ZHAO Shuo, YAN Dazhong.
Isolation and Identification of an Alkaline Xylanase-Producing Bacterium and Enzymatic Analysis
[J]. FOOD SCIENCE, 2018, 39(20): 155-160.
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[9] |
LAN Xue, ZHANG Sitong, LI Zhe, CHANG Hao, SUN Yang, WANG Gang, CHEN Huan, WANG Chunfeng, CHEN Guang.
Application of Droplet Digital PCR in Screening of Genetically Modified Saccharomyces cerevisiae for Multicopy Expression of Xylanase
[J]. FOOD SCIENCE, 2018, 39(10): 179-184.
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[10] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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[11] |
XU Zhen, WANG Xianlun.
Effect of Xylanase on Arabinoxylan and Dough Quality
[J]. FOOD SCIENCE, 2017, 38(15): 196-200.
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[12] |
HOU Jie, LI Qin, Xiong Ke, XU Youqiang, LI Xiuting,.
Cloning and Bioinformatics Analysis of Acidophilic xynA Gene from Penicillium janthinellum
[J]. FOOD SCIENCE, 2017, 38(14): 9-16.
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[13] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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[14] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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[15] |
WANG Ying, GAO Xiang, ZHOU Jun, ZHANG Chundan, LI Ye, WANG Zuzhong, YUAN Bei, DAI Juan, QIAN Qinlian, SU Xiurong.
Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source
[J]. FOOD SCIENCE, 2016, 37(7): 117-122.
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