[1] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
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[2] |
CHANG Xiangna, CHEN Xuefeng, GONG Pin, YANG Wenjuan, WANG Lan, YUAN Xia, LIU Ning.
Antioxidant, Analgesic and Anti-inflammatory Activities of Extracellular Polysaccharide of Nostoc flagelliforme under Salt Stress
[J]. FOOD SCIENCE, 2020, 41(17): 133-138.
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[3] |
YU Lanlin, JI Saisai, YU Jinlong, FU Wenjing, ZHANG Lin, LI Jiaolong, GAO Feng, JIANG Yun.
Effects of Salt Stress on the Survival and Virulence Genes Expression of Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2020, 41(14): 95-101.
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[4] |
CHEN Chunxu, WANG Liqin, GUO Yuanxin, DING Zhigang, YANG Jianting, XIA Dingsheng.
Effect of Salt Stress on γ-Aminobutyric Acid Accumulation and Protein Composition in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(5): 87-92.
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[5] |
LIN Songyang, HAO Limin, LIU Xin, LU Laizheng, KANG Qiaozhen1, LU Jike.
Progress in Molecular Mechanism of Salt Tolerance in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2018, 39(3): 295-301.
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[6] |
WANG Limin, MA Wenjun, SUN Hongbo, XUN Chongrong, ZHANG Li, JIANG Lianzhou, SUI Xiaonan, LI Yang.
Structural Study on Emulsion Formed during Enzyme-Assisted Aqueous Extraction from Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(12): 67-72.
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[7] |
SONG Xuefei, GUO Jingjing, JIANG Jing, TANG Xiaoyang, ZHANG Ying, WU Rina.
Transcriptomic Analyses of Lactobacillus plantarum FS5-5 against Salt Stress
[J]. FOOD SCIENCE, 2017, 38(6): 20-26.
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[8] |
LIU Guimei, ZHANG Dingmin, LI Pu, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Elucidation of Factors Affecting the Formation of Fluorescent AGEs in Soybean 7S Globulin-Sugar System
[J]. FOOD SCIENCE, 2017, 38(15): 20-25.
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[9] |
ZENG Qing, XIE Fei, YIN Jingyuan, GAO Haiyan.
Optimization of Medium Composition for γ-Aminobutyric Acid Accumulation in Germinated Soybean and Mechanism of γ-Aminobutyric Acid Accumulation under Salt Stress
[J]. FOOD SCIENCE, 2017, 38(12): 96-103.
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[10] |
DU Tianhao, ZHOU Xiaoting, ZHU Lanying, ZHANG Jing, ZOU Zhirong.
Effect of Melatonin Treatment on Tomato Fruit Quality and Volatile Compounds under Salt Stress
[J]. FOOD SCIENCE, 2016, 37(15): 69-76.
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[11] |
REN Jie, HU Zhihe, SUN Zhengang, WU Wenqi, FENG Yongqiang, LI Jinxing.
Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum
[J]. FOOD SCIENCE, 2015, 36(3): 63-67.
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[12] |
ZHU Yunhui, GUO Yuanxin.
Optimization of Culture Conditions for Accumulating γ-Aminobutyric Acid (GABA) in Germinated Tartary Buckwheat under Salt Stress by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(19): 96-100.
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[13] |
WU Rina1,2, SONG Xuefei1, LIU Qianying1, XU Xin1, WANG Qianqian1, WU Junrui1,*.
Expression of Chaperone Protein Genes in Lactobacillus plantarum under Salt Stress
[J]. FOOD SCIENCE, 2015, 36(11): 95-99.
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[14] |
ZHONG Jun-zhen, DUN Ru-yan, HUANG Zong-lan, LIU Wei, LIU Cheng-mei*.
Optimizing the Extraction of Protein from Cashew Nuts
[J]. FOOD SCIENCE, 2014, 35(16): 18-22.
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[15] |
GUOYuan-xin,YANGRun-qiang,CHENHui,SONGYu,GUZhen-xin.
Optimization of GABA Accumulation Process of Germinated Soybean under Salt Stress
[J]. FOOD SCIENCE, 2012, 33(10): 1-5.
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