[1] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[2] |
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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[3] |
ZHANG Mengmeng, LUO Xin, ZHANG Yimin, MAO Yanwei, YANG Xiaoyin, LEI Hongmei, HAN Mingshan, LIANG Rongrong.
A Review of Recent Research on the Effect and Underlying Mechanism of Calcium Salts on Meat Color
[J]. FOOD SCIENCE, 2019, 40(23): 327-333.
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[4] |
Jian-Zeng XIN.
The effect of Glyceraldehyde -3- phosphate on the colour stability of mutton and the reduction of metmyoglobin
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[5] |
XIN Jianzeng, LI Zheng, LI Xin, LI Guixia, REN Chi, ZHANG Dequan.
Effect of Glyceraldehyde-3-Phosphate on Color Stability and Metmyoglobin Reduction of Mutton
[J]. FOOD SCIENCE, 2018, 39(16): 112-117.
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[6] |
YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun.
Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger
[J]. FOOD SCIENCE, 2017, 38(6): 81-87.
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[7] |
SHI Zhijia, ZHANG Ruimei, YANG Zhen, LIU Meng, GONG Hui, WANG Shouwei.
Kinetic Studies of Lipid and Myoglobin Oxidation in Bigeye Tuna Muscle under Monochromatic Light Conditions
[J]. FOOD SCIENCE, 2017, 38(11): 237-242.
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[8] |
QIAO Chaochao , WANG Xinxia , LI Hebin , NI Hui , XIAO Anfeng , ZHU Yanbing.
Screening and Characterization of Mutant with Improved Thermostability from a Random Mutant Library of
Pseudoalteromonas carrageenovora Arylsulfatase
[J]. FOOD SCIENCE, 2017, 38(10): 18-23.
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[9] |
LI Yadong, WU Mingcao, TANG Yu, JIN Bangquan, HUANG Heyong, LI Gang, FENG Yuying.
Spectral Assignment of Dynamic Structure Information of Porcine Myocardial Metmyoglobin (pMetMb)
[J]. FOOD SCIENCE, 2016, 37(9): 111-116.
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[10] |
ZHANG Jie, ZHANG Yongqin*, LUO Caihua, LIU Zhengdong, CHENG Yuanfen, LU Feifei, ZHANG Tong.
Purification and Characterization of α-1,4-Amylase in Body Wall of Sea Cucumber
[J]. FOOD SCIENCE, 2015, 36(5): 137-141.
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[11] |
GAO Na, ZHANG Yubin, HAN Ling, BAO Shanke, GUO Wenrui, YU Qunli.
Optimization of Extraction Process for Metmyoglobin Reductase from longissimus dorsi Muscle of Yak
[J]. FOOD SCIENCE, 2015, 36(3): 94-98.
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[12] |
LI Yadong, WU Mingcao, JIN Bangquan.
Structural Elucidation of Metmyoglobin in Pig Myocardium
[J]. FOOD SCIENCE, 2015, 36(21): 62-67.
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[13] |
ZHOU Lei, LIU Wei*, LIU Jun-ping, ZOU Li-qiang, FANG Zhi-chao.
Effect of Tartaric Acid on Activity and Thermosensitivity of Polyphenol Oxidase from the Edible Mushroom Agaricus bisporus
[J]. FOOD SCIENCE, 2014, 35(15): 178-182.
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[14] |
YAO Ming-ze,WANG Wei,LIANG Ai-hua*.
Ion Dependence of Beta-propeller Phytase
[J]. FOOD SCIENCE, 2013, 34(13): 297-301.
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[15] |
KE Tao,LIU Zheng,YANG Jian-wei,NIU Qiu-hong,HUI Feng-li,SHI Qing-fang,MA Xiang-dong.
Effect of Double Site-Directed Mutagenesis on Amylase Activity and Thermostability from Thermococcus sp.
[J]. FOOD SCIENCE, 2012, 33(3): 207-211.
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