| [1] |
GAO Zhaojian, QIN Chenkai, HUANG Lianghao, ZHU Shuang, ZHU Jinhu, ZHAO Yifeng.
Isolation of Antagonistic Bacteria from Smoked Bacon and Analysis of Antifungal Properties of Its Lipopeptides
[J]. FOOD SCIENCE, 2021, 42(8): 129-136.
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| [2] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [3] |
NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng.
Progress in Research on Microbial Inulosucrase and Its Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 260-266.
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| [4] |
LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen.
Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter
[J]. FOOD SCIENCE, 2021, 42(6): 75-81.
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| [5] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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| [6] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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| [7] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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| [8] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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| [9] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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| [10] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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| [11] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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| [12] |
LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo.
Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2021, 42(2): 151-157.
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| [13] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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| [14] |
XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying.
Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin
[J]. FOOD SCIENCE, 2021, 42(18): 95-102.
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| [15] |
HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong.
Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability
[J]. FOOD SCIENCE, 2021, 42(18): 143-149.
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