[1] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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[2] |
YE Yujie, SHI Guang, ZHOU Zhengyi, WANG Jiaqi, AN Liping, DU Peige.
Comparative Chemical Composition of Mycelium and Fruit Body of Phellinus igniarius
[J]. FOOD SCIENCE, 2019, 40(24): 246-251.
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[3] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[4] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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[5] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
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[6] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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[7] |
LI Shaohui, JIA Junqiang, GUI Zhongzheng.
Effect of Micronization-Enzymatic Hydrolysis on Nutrition and Functional Properties of Silkworm (Bombyx mori) Pupa Protein
[J]. FOOD SCIENCE, 2018, 39(7): 181-187.
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[8] |
WU Han, RUI Xin, LI Chunyang, XIA Xiudong, DONG Mingsheng.
Improved Protein Nutritional Quality of Whole Oat Grains by Solid State Fermentation with Mixed Strains
[J]. FOOD SCIENCE, 2018, 39(16): 168-175.
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[9] |
NIE Wenqiang, WU Tianxiang, ZHONG Min, LU Hongyun.
Transcriptome Sequencing and Analysis of Grifola frondosa Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 6-11.
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[10] |
BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping.
Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus
[J]. FOOD SCIENCE, 2017, 38(20): 83-89.
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[11] |
HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming.
Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 185-190.
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[12] |
ZHANG Kaiqiang, WEI Rongbian, SONG Ru, JIANG Xuhua.
Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
[J]. FOOD SCIENCE, 2017, 38(1): 238-243.
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[13] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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[14] |
QIAN Hua, CHEN Bin, HUANG Xiaode, ZHU Yuyao, ZHAO Botao.
Effect of Different Cell Wall Disruption Techniques on the Extraction Yields of Functional Components from Fruit Bodies of Phellinus linteus
[J]. FOOD SCIENCE, 2016, 37(10): 23-27.
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[15] |
CHEN Zhiqiang, ZHENG Yue, CAI Jieqiong, WEI Ming, YAN Peishi.
Amino Acid and Fatty Acid Compositions of Edible Parts of Chinese Mitten Crab in Gucheng Lake, Nanjing
[J]. FOOD SCIENCE, 2016, 37(10): 122-127.
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