[1] |
SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing.
Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 99-106.
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[2] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
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[3] |
GE Da’e, WEI Zhaohui, Tursunay · TURGUN, PAN Yue, WANG Fan, TAO Ningping, ZHOU Jianzhong, LIU Xiaoli.
Inhibitory Effect of Eugenol on Alternaria sp. Isolated from Blueberry
[J]. FOOD SCIENCE, 2020, 41(19): 68-73.
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[4] |
NING Yawei, YANG Kun, HE Jianzhuo, ZHANG Yan, LI Qiang, WANG Zhixin, JIA Yingmin.
Sucrose Laurate Exerts Antibacterial Activity against Staphylococcus aureus by Destroying the Cell Membrane
[J]. FOOD SCIENCE, 2019, 40(5): 38-44.
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[5] |
GUO Juan, YUN Jianmin, DENG Zhanrui, AI Duiyuan, ZHANG Wenwei, ZHAO Fengyun.
Antimicrobial Mechanism of Antimicrobial Peptide P-1 from Bacillus pumilus HN-10 against Trichothecium roseum
[J]. FOOD SCIENCE, 2019, 40(19): 17-22.
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[6] |
LIU Siyuan, GU Shaopeng, SUI Zhiwei, LIU Sizhang, XUE Lei, HUO Nairui.
Rapid and Quantitative Detection of Escherichia coli O157:H7 in Milk by Flow Cytometry
[J]. FOOD SCIENCE, 2018, 39(6): 302-306.
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[7] |
KONG Xiaoxue, HAN Yanqing, FU Yong, JI Saisai, WANG Xianjing, YU Jinlong, JIANG Yun.
Flow Cytometric Assessment of Sublethal Injury of Escherichia coli O157:H7 Cells Caused by High Hydrostatic Pressure
[J]. FOOD SCIENCE, 2018, 39(3): 135-141.
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[8] |
SHI Chao, SUN Huihui, SUN Zheng, GUO Du, ZHANG Wenting, SUN Yi, CHEN Yifei, XIA Xiaodong.
Antimicrobial Activity of Thymoquinone against Cronobacter sakazakii
[J]. FOOD SCIENCE, 2018, 39(1): 58-64.
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[9] |
SHAO Peilan, XU Ming, GUO Xiaodan, ZHENG Anran, ZHOU Huapei, LI Wantao.
Protective Effect of Chinese Red Jujube Pigment on Vascular Endothelial Cell Injury Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2017, 38(9): 173-178.
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[10] |
LIU Yufei, FANG Xiang, LIAO Zhenlin, WANG Li, ZHONG Qingping.
Quantitative Detection of Viable but Non-Culturable (VBNC) Vibrio parahaemolyticus Cells Induced by Different Conditions Using PMA-qPCR and Respiratory Activity Analysis
[J]. FOOD SCIENCE, 2017, 38(20): 215-221.
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[11] |
YANG Longping, YAN Wenjing, HUANG Mingming, QIAO Weiwei, ZHANG Jianhao.
Antimicrobial Activity of Lysozyme-Functionalized Gold Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(14): 84-90.
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[12] |
WANG Ting, ZHAO Pei, LI Nan, WANG Xueqing.
mRNA Expression Analysis and Screening of Fatty Acid Desaturase Gene in Isochrysis galbana 3011 under Low-Temperature Induction
[J]. FOOD SCIENCE, 2016, 37(5): 132-137.
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[13] |
ZHAO Shuwen, XIA Yu, CHEN Guitang, HU Qiuhui, ZHAO Liyan.
Effect of Flammulina velutipes Polysaccharide-Zn2+ Chelate on Suppression of L929 Tumor Cell Proliferation and Its Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(5): 202-207.
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[14] |
FENG Haihong, YI Jianyong, BI Jinfeng,*, ZHOU Linyan, LIU Xuan, LI Jun.
Effect of High Hydrostatic Pressure Processing on Postharvest Physiology and Storage Quality of Green Asparagus Spears
[J]. FOOD SCIENCE, 2016, 37(22): 224-229.
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[15] |
WANG Ting, ZHAO Pei, WANG Xueqing.
Effect of Low Environmental Temperature on Antioxidant System and DHA Content in Isochrysis galbana 3011
[J]. FOOD SCIENCE, 2016, 37(1): 126-132.
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