[1] |
XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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[2] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[3] |
ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong.
Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 287-296.
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[4] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[5] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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[6] |
WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao.
Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning
[J]. FOOD SCIENCE, 2021, 42(14): 226-231.
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[7] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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[8] |
DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua.
Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish
[J]. FOOD SCIENCE, 2021, 42(10): 127-132.
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[9] |
MENG Lu, LIU Hancheng, LIU Yahan, LIN Xue, LIU Sixin, LI Congfa.
Metabolomic and Transcriptomic Analysis of Response Mechanism of Baker’s Yeast to Freezing Stress
[J]. FOOD SCIENCE, 2021, 42(10): 193-200.
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[10] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[11] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[12] |
SU Jing, GONG Rong.
Recent Advances in Understanding Glutathione during Wine-Making Process
[J]. FOOD SCIENCE, 2020, 41(7): 283-291.
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[13] |
LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong.
Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes
[J]. FOOD SCIENCE, 2020, 41(6): 101-107.
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[14] |
ZHANG Shixin, PENG Litao, FAN Ming, YANG Shuzhen, YAN Deng.
Screening for Antifungal Agents of Clinical Drugs against Penicillium expansum on Postharvest Pear Fruit
[J]. FOOD SCIENCE, 2020, 41(5): 180-185.
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[15] |
MENG Yong, WANG Jing, ZHU Xiaohua, GENG Xuebing, YANG Zong, SHEN Meifang.
Screening and Confirmation of Multiple Antibiotic Residues in Aquatic Products by Triple Quadrupole-Linear Ion Trap Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 313-318.
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