[1] |
LI Lijie, HE Yinfeng.
Adsorption Characteristics and Mechanism of Pb2+ by Wickerhamomyces anomalus QF-1-1, with High Pb2+ Adsorption Capacity
[J]. FOOD SCIENCE, 2020, 41(10): 152-158.
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[2] |
LUO Yu, LIU Weicong, GUO Weidan, FU Xiangjin, XU Lina, HU Zuomin, LI Zhengwen, XU Youzhi.
Effect of Cold Stress on the Metabolome of Wickerhamomyces anomalus with Cold Resistance
[J]. FOOD SCIENCE, 2019, 40(12): 190-195.
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[3] |
GUO Weidan, LIU Weicong, HU Zuomin, LI Zhengwen, FU Xiangjin.
Screening for and Identification of Freeze-Tolerant Yeasts with Antioxidant Activity in Fish
[J]. FOOD SCIENCE, 2019, 40(10): 166-170.
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[4] |
YANG Jiangang, SU Chang, DOU Xiao, GUO Jiaxiu, ZHANG Qi, ZHANG Suyi, AO Zonghua, SHEN Caihong.
Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components
[J]. FOOD SCIENCE, 2018, 39(18): 166-172.
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[5] |
Mihribangul ABDURUSUL, Marygul KURBAN, Nusratgul ANWAR, Zulfiya YUNUS*, Erkin RAHMAN*.
Yeast Diversity in Traditional Xinjiang ‘Nang’ Dough
[J]. FOOD SCIENCE, 2015, 36(19): 199-203.
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[6] |
CAI Wei1,ZHANG Jian-zhi1,JIANG Zheng-qiang2,YAN Qiao-juan1,*.
Optimization of Fermentation Conditions for Erythritol Production by Moniliella mellis and Wickerhamomyces anomalus
[J]. FOOD SCIENCE, 2013, 34(21): 259-263.
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[7] |
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GC-MS/GC-O Analysis for Aroma Compounds in Traditionally Fermented Wheat Paste
[J]. FOOD SCIENCE, 2012, 33(18): 138-142.
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[8] |
XING Si-lei,ZHANG Pi-hong,JI Qiao-ling*,JIA Hong-li,WANG Xue-hua.
Essential Oil Compositions and Antioxidant Activities of Two Ziziphora Species in Xinjiang
[J]. FOOD SCIENCE, 2010, 31(7 ): 154-159.
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[9] |
ZHONG Qiu-sheng1,2 LU Hai-peng1 LIN Zhi1,* TAN Jun-feng1 GUO Li1.
Comparison of Aroma Constituents between Oriental Beauty Tea and Tieguanyin Tea
[J]. FOOD SCIENCE, 2009, 30(8): 182-186.
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[10] |
HUANG Qun1,MA Cheng-jin1,YU Ji1,GAO Yao-fu2,GE Wen-ying2.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
[J]. FOOD SCIENCE, 2009, 30(24 ): 260-261.
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[11] |
LI Ruo-Xin, JIN Ming-Jie, PENG Chao, PAN Chen-Liang, LI Shuang, HUANG He.
Application of Principal Component Analysis Method in Metabolomics Analysis of High Arachidonic Acid-producing Stains
[J]. FOOD SCIENCE, 2008, 29(7): 247-250.
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[12] |
CHOU Nong-Xue, GAO Xia.
Ultrasound-assisted Extraction of Apple Seed Oil and Its Physical-chemical Properties
[J]. FOOD SCIENCE, 2007, 28(11): 50-55.
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[13] |
SONG Huan-Lu, LIAO Guo-Hong, YANG Cheng-Dui.
Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System
[J]. FOOD SCIENCE, 2002, 23(1): 117-122.
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[14] |
LIU Zong-Lin, ZHU Si-Yan.
GC-MS Determination of the main functional compoments in folium Perilla frutescens (L)Britt
[J]. FOOD SCIENCE, 2001, 22(6): 57-58.
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[15] |
LI Bao-Cai, WEN Ke-Wei, SHENG Guo-Ying, FU Jia-Mo.
[J]. FOOD SCIENCE, 2000, 21(1): 9-10.
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