[1] |
GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan.
Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli
[J]. FOOD SCIENCE, 2021, 42(7): 45-51.
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[2] |
SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2021, 42(2): 312-318.
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[3] |
MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian.
Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine
[J]. FOOD SCIENCE, 2021, 42(2): 114-120.
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[4] |
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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[5] |
SHAN Shan, HUANG Yanmei, ZHAO Xuelong, CHEN Wenyao, LIU Chengwei, LONG Zhong’er, LIU Daofeng,.
Detection of Escherichia coli O157:H7 by Cascade Signal Transduction System Combined with Immunochromatography
[J]. FOOD SCIENCE, 2021, 42(18): 314-320.
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[6] |
YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie.
Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol
[J]. FOOD SCIENCE, 2021, 42(18): 7-14.
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[7] |
ZHAO Linna, LIU Na, WANG Xueshuo, CUI Shenghui.
Preparation of Reference Materials for Enteroaggregative Escherichia coli Cells and Genomic DNA
[J]. FOOD SCIENCE, 2021, 42(18): 103-110.
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[8] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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[9] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[10] |
CHEN Chong, ZHAO Mouming, SUN Weizheng.
Antioxidant Activity and Electron-Donating Capacity of Tyr-Containing Dipeptides in Liposomal Systems
[J]. FOOD SCIENCE, 2021, 42(11): 1-7.
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[11] |
Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip
[J]. FOOD SCIENCE, 2021, 42(10): 297-304.
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[12] |
LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng.
Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves
[J]. FOOD SCIENCE, 2020, 41(7): 73-78.
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[13] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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[14] |
CAI Die, LI Xindan, DENG Lili, ZENG Kaifang.
Antibacterial Effect and Mechanism of Antimicrobial Peptide PAF26 on Monilinia fructicola in Postharvest Plums
[J]. FOOD SCIENCE, 2020, 41(23): 221-227.
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[15] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Biofilm Formation Ability of Escherichia coli O157:H7 on Stainless Steel Surface and Its Relationship with Bacterial Characteristics
[J]. FOOD SCIENCE, 2020, 41(22): 127-132.
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