[1] |
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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[2] |
CHEN Juhua, JIAO Linshu, XIE Yajuan, LU Zhaoxin, ZHANG Chong, Lü Fengxia.
Cloning, Expression and Characterization of a Novel Type I L-Asparaginase from Bacillus licheniformis and Its Application in Reduction of Acrylamide in French Fries
[J]. FOOD SCIENCE, 2019, 40(22): 20-26.
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[3] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
[J]. FOOD SCIENCE, 2017, 38(2): 20-26.
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[4] |
WANG Ying, GAO Xiang, ZHOU Jun, ZHANG Chundan, LI Ye, WANG Zuzhong, YUAN Bei, DAI Juan, QIAN Qinlian, SU Xiurong.
Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source
[J]. FOOD SCIENCE, 2016, 37(7): 117-122.
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[5] |
ZHAO Xinyu, CHEN Yangyang, CHEN Jingbang, CAI Dongbo, WEI Xuetuan.
Optimization of Synthetic Complete Medium for Enhanced Nattokinase Production by Genetically Engineered Bacillus licheniformis
[J]. FOOD SCIENCE, 2016, 37(7): 140-145.
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[6] |
JIA Rui, ZHANG Chong, Lü Fengxia, BIE Xiaomei, ZHAO Haizhen, LU Zhaoxin.
Breeding and Comparative Analysis of High-Yield Bacitracin-Producing Bacillus licheniformis by Genome Shuffling
[J]. FOOD SCIENCE, 2016, 37(23): 135-140.
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[7] |
JIA Rui, LU Zhaoxin.
Isolation and Identification of a Bacillus from Peach Tree Gum and Its Main Antimicrobial Substance
[J]. FOOD SCIENCE, 2016, 37(21): 136-143.
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[8] |
YU Yongming, LIU Yan, LI Xuepeng, LI Chun, YI Shumin, LI Jianrong.
Effect of Bacillus licheniformis on Gel Properties of Grass Carp Myofibrillar Protein
[J]. FOOD SCIENCE, 2016, 37(15): 31-38.
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[9] |
XU Donglan, WANG Qingchuan, ZENG Xiaoxiong, SUN Yi.
Interaction Properties of Caffeoylquinic Acid Derivatives from Ilex kudingcha C. J. Tseng with α-Amylase
[J]. FOOD SCIENCE, 2016, 37(13): 6-12.
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[10] |
QIN Yu, SHAO Yuanyuan, XIONG Shuo, TENG Jie, FENG Jinyu, XIAO Wenjun.
Inhibitory Effect of Gallic Acid on Pancreatic α-Amylase and Trypsin
[J]. FOOD SCIENCE, 2015, 36(3): 41-45.
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[11] |
ZI Yan, WANG Changqing*, CHEN Xiaomeng, CHEN Tong, LI Xiaofan, HAO Zhiping, YU Wenjuan.
Preparation and Thermal Stability of White Kidney Bean Polypeptide with α-Amylase Inhibitory Activity
[J]. FOOD SCIENCE, 2015, 36(13): 190-195.
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[12] |
HU Yuan-yuan, GUO Hui, QIAN Jun-qing.
Application of Frontal Affinity Chromatography for Evaluating α-Amylase Inhibitory Activity of Five Glycoside Compounds Extracted from Rhizoma anemarrhenae
[J]. FOOD SCIENCE, 2014, 35(23): 99-103.
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[13] |
LI Yuan-zhao, SUN Jun-liang*, LIANG Xin-hong, ZHANG Yong-shuai.
Construction and Carbon Catabolite Repression of Recombinant Bacillus subtilis PaE
[J]. FOOD SCIENCE, 2014, 35(23): 134-138.
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[14] |
PAN Jin-quan, ZHONG De-guang.
Immobilization of Bacillus licheniformis for Enhanced Production of Elastase
[J]. FOOD SCIENCE, 2014, 35(23): 176-181.
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[15] |
LIU Mei-sen, LIN Han-qing, ZHANG Xiang-yang, GAO Li-xiao, HE Xiao-yong, ZHANG Zhi-fen, ZANG Cheng-guo.
Optimization of Double Enzymatic Hydrolysis of Rice for Production of Infant Formula Rice Powder Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 63-67.
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