| [1] |
QIN Qiuxing, HAN Xiaoyu, HUANG Weidong, ZHAN Jicheng, YOU Yilin.
Progress in the Application of β-Glucosidase Produced by Non-Saccharomyces cerevisiae Yeasts in Beer and Wine
[J]. FOOD SCIENCE, 2022, 43(3): 306-314.
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| [2] |
CAO Weichao, ZHANG Binle, Omedi Jacob OJOBI, HUANG Jing, CHEN Cheng, ZOU Qibo, HUANG Weining, LI Ning, GAO Tiecheng.
Nutritional and Baking Characteristics of Black Bean-Wheat Bran Sourdough Bread Fermented by Functional Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2022, 43(2): 142-150.
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| [3] |
ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong.
Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor
[J]. FOOD SCIENCE, 2022, 43(2): 176-183.
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| [4] |
HE Shanshan, WANG Xiaorui, PENG Yuxi, MA Lijuan, DU Liping.
Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain
[J]. FOOD SCIENCE, 2022, 43(2): 210-216.
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| [5] |
YANG Bo, BAI Ji, JIN Yamei, WANG Huan, NI Yongqing, LI Xu.
Screening of Lactic Acid Bacteria from Donkey Milk in Xinjiang for Use as Starter Culture and Their Probiotic Characteristics
[J]. FOOD SCIENCE, 2022, 43(2): 224-232.
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| [6] |
KANG Shenmin, WU Ruiyun, MU Wenqiang, ZHANG Shiqi, LI Pinglan.
Research and Application of Lactic Acid Bacteria against Foodborne Pathogens: A Review
[J]. FOOD SCIENCE, 2022, 43(1): 250-259.
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| [7] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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| [8] |
QIN Wenfei, SONG Xin, XIA Yongjun, AI Lianzhong, WANG Guangqiang.
Factors Affecting Intestinal Colonization of Lactic Acid Bacteria and Research Methods for It
[J]. FOOD SCIENCE, 2021, 42(23): 275-283.
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| [9] |
ZHAO Jichun, YU Jie, TAN Zhengwei, YAN Xinyi, ZHOU Haiyan, LEI Xiaojuan, MING Jian.
Recent Advances in Glucosinolates Metabolism in Fermented Cruciferous Vegetables
[J]. FOOD SCIENCE, 2021, 42(23): 381-389.
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| [10] |
ZHANG Zhendong, WANG Yurong, XIANG Fanshu, HOU Qiangchuan, LI Baokun, GUO Zhuang.
Isolation and Identification of Lactic Acid Bacteria from the Elderly Gut and Genetic Evolution of Isolated Lactobacillus fermentum
[J]. FOOD SCIENCE, 2021, 42(22): 105-112.
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| [11] |
LI Canying, CHENG Yuan, HOU Jiabao, GE Yonghong, DU Hong, BAI Fengling.
In Vitro and in Vivo Effect of Lactobacillus plantarum XCT 1-10 on the Growth of Botrytis cinerea and Its Possible Mechanisms
[J]. FOOD SCIENCE, 2021, 42(22): 140-147.
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| [12] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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| [13] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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| [14] |
LÜ Yichao, LI Xiang’ao, WANG Kaibo, KONG Baohua, CHEN Qian.
Antimicrobial Mechanism of Lactic Acid Bacteria as Biopreservative Organisms and Their Application in Food Industry: A Review
[J]. FOOD SCIENCE, 2021, 42(19): 281-290.
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| [15] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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