[1] |
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu.
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu
[J]. FOOD SCIENCE, 2019, 40(20): 234-240.
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[2] |
GAO Zhaojian, XU Xiang, WANG Xianfeng, LU Ning, WANG Xudong, ZHANG Tiezhu, ZHANG Kangzhen, JIAO Wei.
Enzymatic Properties and Application in Biomass Conversion of Acidophilic Feruloyl Esterase from Trichoderma atroatroviride
[J]. FOOD SCIENCE, 2019, 40(10): 121-128.
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[3] |
LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin.
Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production
[J]. FOOD SCIENCE, 2018, 39(24): 162-167.
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[4] |
GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu.
Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 185-191.
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[5] |
CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi.
Functional Components and Activities of Different Dark Tea Extracts
[J]. FOOD SCIENCE, 2017, 38(18): 54-59.
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[6] |
WAN Yunlei , HAN Hongxia , LI Li , WU Xiaojie , GAO Mengxiang.
Effect of Low-Frequency Magnetic Field on Ergosterol Production by Monascus purpureus in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2017, 38(10): 37-41.
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[7] |
ZHENG Shaojie, LIAO Xia, LU Keke, LIU Dong, WU Surui, MING Jian.
Antioxidant and Antiproliferative Activity in Human Cancer Cells of Polyphenols Extracted from Morchella angusticepes Peck Based on in Vitro Simulated Digestion
[J]. FOOD SCIENCE, 2016, 37(21): 234-240.
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[8] |
WANG Yuehua, LI Bin, MENG Xianjun, AN Xiaoqi, MA Yan, ZHANG Qi, LI Li, LI Dongnan.
Effect of in Vitro Simulated Digestion on Anthocyanin Composition and Antioxidant Activity of Lonicera caerulea Berry Extracts
[J]. FOOD SCIENCE, 2016, 37(19): 100-105.
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[9] |
ZHU Junjie, WU Tianxiang, WU Caiyun, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxybenzyl Alcohol on the Biosynthesis of Exopolysaccharide by Submerged Culture of Grifola frondosa and Fermentation Kinetics
[J]. FOOD SCIENCE, 2016, 37(19): 123-127.
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[10] |
ZHANG Jing, ZHANG Yiyi, XU Feiran, SHI Jiayi, JU Xingrong, WANG Lifeng.
Antioxidant Activities in Vitro and in Cells and Amino Acid Composition of Rapeseed Peptides
[J]. FOOD SCIENCE, 2016, 37(13): 36-41.
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[11] |
LU Keke1, TAN Yurong1, WU Surui2, MING Jian1,3,*.
Polyphenol Components and Antioxidant Activity of Morchella conica Pers. from Three Different Habitats
[J]. FOOD SCIENCE, 2015, 36(7): 6-12.
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[12] |
CAI Zikang, WANG Xiaoxia, QIN Xiaojie,YANG Rong, SI Linyuan, XIAO Hongmei*.
Optimization of Molasses Medium Composition for Hanseniaspora uvarum CM2 as a Biocontrol Yeast
[J]. FOOD SCIENCE, 2015, 36(7): 117-123.
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[13] |
WEI Wei, YU Meng-yao, XU Xiao-yan, JIANG Nan, YE Li-ming, LUO Xia.
Genetic Differences and Gastric Protective Effect of Morchella Strains
[J]. FOOD SCIENCE, 2014, 35(7): 160-163.
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[14] |
LI Dong-hua, PAN Yuan-yuan, LI Gen.
Qualitative Discrimination of Adulterated Soymilk Using Optical Density Method
[J]. FOOD SCIENCE, 2014, 35(20): 217-219.
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[15] |
JI Hong1,2, ZHAO Li-ming1.
Strain Screening of Pleurotus nebrodensis and Optimization of Submerged Culture Conditions for Biomass Prodution
[J]. FOOD SCIENCE, 2013, 34(23): 221-227.
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