[1] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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[2] |
YUE Yingxue, YAN Fenfen, LI Bailiang, SONG Yue, SHI Jialu, GUAN Jiaqi, HUO Guicheng.
Screening of Lactobacillus for Inhibitory Effects on HT-29 Cell Proliferationand Probiotic Properties
[J]. FOOD SCIENCE, 2020, 41(8): 108-115.
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[3] |
LIU Lei, SHE Xiao, QIAN Yang, LI Yalin, NIE Rong, RAO Yu.
Effect of tuf Homogenous Overexpression on Physiological Behaviors of Lactobacillus plantarum LR-1
[J]. FOOD SCIENCE, 2019, 40(8): 48-55.
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[4] |
WAN Feng, SUN Sirui, HOU Yujia, ZHAO An, ZHANG Sheng, MENG Xiangchen.
Comparison of Resistance of Bifidobacterium animalis Strains Isolated from Infants to Simulated Gastrointestinal Stress and Effect of Selected Strain on Activities of Immune Cells in Vitro
[J]. FOOD SCIENCE, 2019, 40(22): 118-125.
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[5] |
WANG Tingting, LI Chun, LI Jiadong, DU Peng, LIU Libo, XU Zhanwen, YANG Yuze.
Effect of Ethanol Stress on Membrane Physiology and Adhesion of Lactobacillus plantarum
[J]. FOOD SCIENCE, 2019, 40(18): 63-69.
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[6] |
WANG Jun, WU Fanxiu, CHANG Yaoguang, CHEN Feng, XU Xiaoqi.
Fluorescence Labeling of Sea Cucumber Chondroitin Sulfate
[J]. FOOD SCIENCE, 2018, 39(7): 1-6.
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[7] |
WEN He,, XIAO Fengyan, DUAN Cuicui, GAO Lei, ZHAO Yujuan, NIU Chunhua, ZHAO Quan, LI Shengyu.
Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product
[J]. FOOD SCIENCE, 2018, 39(6): 148-154.
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[8] |
LI Xuepeng, ZHOU Mingyan, QU Hongyan, WANG Jinxiang, ZHU Wenhui, XU Yongxia, YI Shumin, LIN Hong, LI Jianrong,.
Establishment of Two-Dimensional Gel Electrophoresis Based on Fluorescence Labeling for Oxidized Muscle Proteins of Large Yellow Croaker (Pseudosciaena crocea)
[J]. FOOD SCIENCE, 2017, 38(6): 27-35.
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[9] |
LIU Lei, WU Ruiyun, LI Jun, LI Pinglan.
Adhesion Ability of Lactobacillus paraplantarum L-ZS9 and Influencing Factors of Its Biofilm Formation
[J]. FOOD SCIENCE, 2016, 37(15): 135-143.
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[10] |
LI Qing1,2, LIU Xiaoli1, WANG Ying1, DONG Mingsheng2, ZHOU Jianzhong1,*.
Surface Properties and Adhesion to Caco-2 Cells of Lactobacillus planturam Strains
[J]. FOOD SCIENCE, 2015, 36(9): 97-101.
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[11] |
XIONG Tao, LIU Yanyan, HUANG Tao, HUANG Qiaofen.
Acid, Bile Tolerance and Adhesion Properties of Lactobacillus paracasei NCU622
[J]. FOOD SCIENCE, 2015, 36(5): 93-98.
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[12] |
WANG Jian, HUANG Wu-yang, LI Chun-yang, ZHENG Qi-sheng, LIU Ya-mei.
Inhibitory Effect of Malvidin-3-Galactoside Chloride on TNF-α-Induced Inflammation in Endothelial Cells
[J]. FOOD SCIENCE, 2014, 35(9): 241-245.
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[13] |
ZHANG Yong-shuai, SUN Jun-liang*, LIANG Xin-hong, LI Yuan-zhao.
Determination of Total Number of Colonies by Fluorescence Labeling Method
[J]. FOOD SCIENCE, 2014, 35(20): 131-134.
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[14] |
CHEN Jing-ting1,2, BU Deng-pan1,3,4,*, MA Lu1, YANG Yong-xin1, LI Fa-di2.
2-DE Analysis of Whey Protein Extracted by Different Isoelectric Precipitations and Ultracentrifugation Methods from Cow Milk
[J]. FOOD SCIENCE, 2014, 35(20): 180-184.
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[15] |
WEN Wen-ting, XIA Bai-xue, ZHANG Jia-di, NIE Yuan-yang, LI Lu, GUAN Jiu-qiang, LUO Xiao-lin, SUN Qun.
Two-Dimensional Electrophoresis Separation of Yak Longissimus Dorsi Muscle
[J]. FOOD SCIENCE, 2014, 35(19): 23-27.
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