[1] |
WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling.
Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples
[J]. FOOD SCIENCE, 2021, 42(9): 177-183.
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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] |
LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun.
Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2021, 42(12): 123-129.
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[4] |
CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie.
Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2021, 42(10): 120-126.
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[5] |
ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu.
Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry
[J]. FOOD SCIENCE, 2020, 41(4): 172-177.
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[6] |
ZHANG Wei, SHI Liu, XIONG Guangquan, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan.
Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations
[J]. FOOD SCIENCE, 2020, 41(3): 55-61.
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[7] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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[8] |
CHEN Ying, LI Chixia, CHEN Yujuan, TIAN Yuanyuan, ZHANG Meng, HAN Yingyi, WANG Yousheng.
Heterologous Expression, Purification and Enzymatic Activity of Cyclic Nucleotide Phosphodiesterase 1 from Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(18): 71-76.
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[9] |
LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei.
Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase
[J]. FOOD SCIENCE, 2020, 41(14): 9-14.
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[10] |
HOU Puxin, HOU Yanru, BAI Yanping, SU Lin, ZHAO Lihua, BAO Lege, JIN Ye.
Effect of Dietary Linseed Supplementation on Muscle Fiber Characteristics and Meat Quality of Sunit Sheep
[J]. FOOD SCIENCE, 2020, 41(11): 36-42.
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[11] |
XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie.
Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei)
[J]. FOOD SCIENCE, 2020, 41(10): 131-137.
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[12] |
GAO Zhaojian, WANG Xianfeng, LU Ning, LI Baolin, ZHANG Kangzhen, XU Xiang, CHEN Xuelian.
Enzymatic Properties of Thermoacidophilic Inulinase from Paecilomyces variotii to be Used in Production of High Fructose Syrup
[J]. FOOD SCIENCE, 2019, 40(8): 94-101.
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[13] |
WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang.
Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 56-63.
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[14] |
JIA Chengli, Naveed HUSSAIN, DONG Jie, WANG Fen, LI Hantong, ZHANG Shuwen, LU Jing, PANG Xiaoyang, LIU Lu, Lü Jiaping.
Establishment of Activity Assays for α-Glucosidase and Dipeptidyl Peptidase IV Using Porcine Small Intestine Mucosal Extracts
[J]. FOOD SCIENCE, 2019, 40(23): 44-51.
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[15] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
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