[1] |
WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying.
Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata
[J]. FOOD SCIENCE, 2021, 42(14): 94-102.
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[2] |
GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng.
Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum
[J]. FOOD SCIENCE, 2021, 42(14): 129-136.
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[3] |
XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,.
Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth
[J]. FOOD SCIENCE, 2019, 40(22): 207-212.
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[4] |
ZHANG Yuanchao, GUO Shengnan, ZHANG Bingqian, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing.
Preparation and Application of Composite Antibacterial Pullulan Coating in the Preservation of Eggs
[J]. FOOD SCIENCE, 2019, 40(11): 213-219.
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[5] |
BAI Yujia, ZHANG Peiling, HUANG Wei, FENG Zuoshan, LI Meng.
Analysis of Expression Profiles of Chitinase and β-1,3-Glucanase Genes in Muskmelon Fruit Tissue Inoculated with Alternaria alternata
[J]. FOOD SCIENCE, 2018, 39(2): 185-191.
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[6] |
CHENG Gong, JIAO Siming, REN Lishi, FENG Cui, KANG Jiyao, DU Yuguang.
Preparation of Chitooligosaccharides with Low Degree of Deacetylation by Recombinant Chitinase from Pyrococcus furiosus, Its Compositions and Structure Analysis
[J]. FOOD SCIENCE, 2018, 39(18): 115-119.
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[7] |
YU Yang, YU Wenhao, YAN Jiaze, DONG Hao, DONG Jiageng, JIN Yan, QI Yanxia.
Peptide Profiling of Yogurts Identified by LC-MS/MS and Their ACE Inhibitory Activities
[J]. FOOD SCIENCE, 2017, 38(5): 208-212.
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[8] |
SU Minghui, HU Xueqin, GU Donghua, ZHANG Hongbin, CHU Xiaolong.
Purification and Characterization of Chitinase from the Fermentation Broth of Brevibacillus brevis FM4B
[J]. FOOD SCIENCE, 2015, 36(19): 176-179.
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[9] |
GU Donghua, ZHANG Hongbin*, LI Qiuping, LI Yao, HU Xueqin.
Purification and Characterization of Chitinase Inhibitor from the Fermentation Products of Actinomycete A0101
[J]. FOOD SCIENCE, 2015, 36(19): 194-198.
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[10] |
CHEN Zhi-bin, ZHANG Hong-bin, HU Xue-qin, ZHANG Yu-qi.
Optimization of Fermentation Conditions for Chitinase Inhibitor Production by Streptomyces sp. A0901 Using Response Surface Analysis
[J]. FOOD SCIENCE, 2014, 35(3): 139-143.
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[11] |
LIU Li-min1, GUO Jun1,*, MI Zhi-hui1, WANG Zhu2, XIANG Xue-song2.
UPLC-Q-TOF-MS Fingerprint Profiling of Ethanol Extracts of Propolis
[J]. FOOD SCIENCE, 2014, 35(18): 96-99.
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[12] |
FENG Li1,2 YAN Rui-xiang2 FENG Chun-yu2 LIN Yan1,2 LI Xi-hong1,*.
Immobilization of Recombinant Chitinase with Two Functional Magnetic Carriers
[J]. FOOD SCIENCE, 2010, 31(3): 173-176.
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[13] |
ZHANG Hong-bin,LIU Ming-yan,TIAN Yu-jing,HU Xue-qin.
Screening and Purification of Insect Chitinase Inhibitor of Microbial Origin
[J]. FOOD SCIENCE, 2010, 31(23): 271-275.
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[14] |
GE Yong-Hong, BI Yang.
Inhibitory Effects of Benzothiazole and Bacillas subtilis B1 Treatment on Main Diseases of Postharvest Muskmelon
[J]. FOOD SCIENCE, 2008, 29(6): 428-432.
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[15] |
WU Yong-Jun, WANG Jia-Fu, CHEN Chang-Ze, LONG Ju, XU Wen-Zhao.
Study on Mucor Hypha Autolysis and Its Influencing Factor in Course of Sufu Fermentation
[J]. FOOD SCIENCE, 2008, 29(6): 212-217.
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