[1] |
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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[2] |
CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11
[J]. FOOD SCIENCE, 2021, 42(14): 39-45.
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[3] |
GUAN Jiaqi, LI Bailiang, JIAO Wenshu, LI Huizhen, YUE Yingxue, LI Na, SHI Jialu, ZHAO Li, HUO Guicheng.
Recent Advances in Understanding the Role of Probiotics in Promoting Intestinal Development
[J]. FOOD SCIENCE, 2020, 41(21): 278-285.
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[4] |
LI Aili, ZHANG Xin, LI Ying, YANG Jiajie, MA Xiangyang, JIA Xindong, DU Peng.
Recent Progress in Understanding the Involvement of miRNA in the Protective Effect of Probiotics on Intestinal Barrier Function
[J]. FOOD SCIENCE, 2020, 41(19): 318-326.
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[5] |
SHI Jialu, YAN Fenfen, LI Huizhen, JIAO Wenshu, GUAN Jiaqi, SONG Yue, HUO Guicheng.
Recent Advances in Understanding the Potential Impact of Probiotic on Ulcerative Colitis
[J]. FOOD SCIENCE, 2020, 41(15): 301-308.
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[6] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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[7] |
HUANG Yujun, YAO Yao, ZHOU Fan, GU Ruixia.
Effect of Lactobacillus plantarum 67 Intervention Frequency and Cycle on Blood Lipids in Rats with Hyperlipidemia
[J]. FOOD SCIENCE, 2020, 41(11): 179-183.
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[8] |
ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han.
Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis
[J]. FOOD SCIENCE, 2020, 41(10): 145-151.
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[9] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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[10] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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[11] |
CHANG Liuyi, ZHUANG Jingyun, MENG Fei, WANG Chun, SHEN Zhaopeng, JIANG Xiaolu.
Preparation and In Vitro Evaluation of Marine Oligosaccharide Coated Microcapsules Containing Probiotics and Their Regulatory Effect on Animal Intestinal Flora
[J]. FOOD SCIENCE, 2019, 40(24): 142-150.
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[12] |
YAN Fenfen, LI Na, LI Bailiang, YUE Yingxue, SHI Jialu, ZHAO Li, HUO Guicheng.
Recent Advances in Understanding of the Potential Impact of Probiotics on Type II Diabetes
[J]. FOOD SCIENCE, 2019, 40(21): 295-302.
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[13] |
SUN Yu, XIAO Yixin, ZHANG Ran, WANG Chenghua, LIU Xiaoling, ZHAO Mouming.
Screening, Identification and Characterization of Selenium-Enriched Bacillus pumilus D1-019
[J]. FOOD SCIENCE, 2019, 40(14): 130-137.
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[14] |
MENG Diaoqin, WU Xia, YUE Tianli, GAO Zhenpeng.
Screening of Probiotics for Mixed Culture Fermentation of Cloudy Apple Juice and Construction of Kinetic Models
[J]. FOOD SCIENCE, 2019, 40(12): 153-159.
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[15] |
WANG Nana, HUO Guicheng, LI Chun, LU Jingjing, LI Aili.
Recent Progress in Research on Probiotics Effect on Nervous System Diseases
[J]. FOOD SCIENCE, 2019, 40(11): 338-342.
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