[1] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[2] |
PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan.
Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 157-163.
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[3] |
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun.
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 186-192.
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[4] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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[5] |
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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[6] |
FANG Guanyu, HUANG Bingwen, JIANG Yujian.
Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(4): 125-133.
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[7] |
WANG Chunxiao, YUAN Guoyi, SU Wei, WANG Xiao, QIU Shuyi.
Analysis of Acid-producing Microorganisms from Qu-making Environment and Mature Qu (Baijiu Fermentation Starter)
[J]. FOOD SCIENCE, 2020, 41(18): 120-126.
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[8] |
YUE Xiaoyu, ZHANG Hua, CHEN Weifeng, XU Wentao, GUO Mingzhang.
Using High-throughput Sequencing to Study the Development of Fungal Community in Stored Wheat
[J]. FOOD SCIENCE, 2020, 41(14): 109-115.
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[9] |
WANG Zhen, JIANG Suisui, ZHANG Fan, WANG Runfang, FENG Xue, WANG Rui, LI Shiyang, ZHAO Yuanhui.
Optimized Preparation and Characterization of Calcium-chelating L-Aspartate with Pacific Oyster (Crassostrea gigas) Shells as Calcium Source
[J]. FOOD SCIENCE, 2020, 41(10): 238-245.
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[10] |
DAI Yijie, LI Zongjun, TIAN Zhiqiang.
Analysis of Bacterial Diversity in Daqu and Fermented Grains for Maotai-Flavor Liquor
[J]. FOOD SCIENCE, 2019, 40(4): 152-159.
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[11] |
LIANG Zuanhao, CHEN Haiqiang, LIANG Fengxue, LUO Hongyue, XIE Yan’an, YU Ming.
Impact of Immersion Freezing on Oyster Quality and Water Migration
[J]. FOOD SCIENCE, 2019, 40(23): 233-238.
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[12] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Correlation between Structural Shifts of Bacterial Community and Organic Acid Formation during the Fermentation of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2019, 40(22): 177-184.
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[13] |
LI Lu, Lü Yanlin, GUO Weiling, PAN Yuyang, HONG Jiali, ZHAO Lina, NI Li, RAO Pingfan, LI Qiuyi, Lü Xucong.
Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 79-84.
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[14] |
DING Ruixue, GENG Lijuan, ZHANG Tiehua, SUN Xuejiao, YUE Xiqing, WU Junrui.
Dynamic Analysis of Changes in Residual Bacteria in Pasteurized Milk during Storage Based on Next-Generation Sequencing
[J]. FOOD SCIENCE, 2019, 40(14): 77-83.
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[15] |
ZHANG Guoqing, HUANG Ziqi, WANG Mingyue, KONG Junhao, LI Yudong, CHEN Jianshe.
Association between Dietary Habits and Salivary Microbial Diversity in College Students
[J]. FOOD SCIENCE, 2019, 40(1): 196-201.
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