[1] |
LIU Mengdie, JIANG Huiwen, LI Jie, YAN Shoulei, WANG Qingzhang.
Apoptotic Process of Fusarium oxysporum Spores Induced by Air Discharge
[J]. FOOD SCIENCE, 2021, 42(9): 22-30.
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[2] |
LIU Mengdie, LI Caiyun, LI Jie,, YAN Shoulei, WANG Qingzhang.
Effect of Air Discharge Treatment on Physiological Metabolism and Cell Membrane of Fusarium oxysporum
[J]. FOOD SCIENCE, 2020, 41(5): 66-72.
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[3] |
DU Mingyuan, LONG Haitao, TIAN Lipeng, FU Guorui, BI Yang, PU Lumei.
Fungicidal Effect of Glow Discharge Plasma on Fusarium sulphureum
[J]. FOOD SCIENCE, 2020, 41(17): 89-96.
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[4] |
ZHANG Wenwei, WANG Yanling, XUE Huali, BI Yang.
Advances in Biosynthesis and Regulation of Fusarium Trichothecenes
[J]. FOOD SCIENCE, 2019, 40(5): 267-275.
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[5] |
XIONG Suyue, MI Ruifang, CHEN Xi, QI Biao, LI Jinchun, LI Jiapeng, QIAO Xiaoling, WANG Shouwei.
Multiplex PCR for Simultaneous Detection of Four Food-Borne Bacteria and Common Mold
[J]. FOOD SCIENCE, 2019, 40(4): 305-311.
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[6] |
ZHENG Luhua, LI Dan, CHEN Hui, LIANG Xiaobo, HAN Peng.
Optimization of Solid-State Fermentation Conditions for Antibacterial Polysaccharide Production by Fusarium oxysporum LD105 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(2): 133-140.
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[7] |
MA Yanlin, XU Zhenbo, LIU Junyan, WANG Dongfeng, DENG Yang,.
Development of an Ethidium Bromide Monoazide-Polymerase Chain Reaction Assay for Raid Detection of the Beer Spoilage Bacterium Lactobacillus brevis
[J]. FOOD SCIENCE, 2017, 38(8): 271-276.
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[8] |
CHENG Yuehua, LU Lixia, LI Yi, XIONG Xiaohui, CHEN Xiaoyu, ZHANG Yiqing.
Establishment of PCR Method for Detection of Fish-Derived Ingredients in Fish and Fish Products
[J]. FOOD SCIENCE, 2017, 38(20): 279-285.
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[9] |
YANG Shuo, JIANG Feng, LIU Yan, LI Shiyao, WANG Mingqiu, MA Yi, LIN Min, ZHANG Li.
Duplex Digital Droplet PCR for the Determination of Walnut-Derived and Soybean-Derived Ingredients in Walnut Protein Drink
[J]. FOOD SCIENCE, 2017, 38(16): 280-286.
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[10] |
ZHANG Jianing, DING Ke, HAN Tao, CHEN Xiangning.
Purification Efficiency of Four Fusarium Toxins from Wheat Flour with Different Purification Columns
[J]. FOOD SCIENCE, 2017, 38(14): 316-322.
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[11] |
ZHANG Jianing, DING Ke, HAN Tao, CHEN Xiangning.
Preparation and Application of Multi-Target Immunoaffinity Columns with Polystyrene-Divinylbenzene (PS-DVB) as CarrierL
[J]. FOOD SCIENCE, 2016, 37(20): 172-176.
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[12] |
WU Haotian, WU Yun, YIN Mingyuan, GULINAZI, WANG Wei, ZHANG Yanan, TIAN Ge, MA Wenrui.
Quinolone Resistance and Related Genes in Salmonella hadar
[J]. FOOD SCIENCE, 2016, 37(17): 150-155.
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[13] |
BAO Gaihong, BI Yang*, LI Yongcai, WANG Yi, WANG Ting, TANG Ying, MA Chaoling, BAI Xiaodong.
Comparison of Phenylpropanoid Pathway Metabolism in Slices of Susceptible and Resistant Potato Cultivars Inoculated with Fusarium sulphureum
[J]. FOOD SCIENCE, 2015, 36(6): 251-156.
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[14] |
XU Hua, WU Bidong, GUO Lei, CHEN Jia, LIN Nini, XIE Jianwei.
A Convenient Method for Preparation and Purification of Deoxynivalenol and Acetyldeoxynivalenol from Fusarium graminearum Culture
[J]. FOOD SCIENCE, 2015, 36(3): 132-136.
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[15] |
ZHEN Yuping, PEI Shichun, GAO Jianwei, WANG Yan, JIANG Yuanyuan.
Effect of Different Culture Conditions on the Production of Zearalenone by Fusarium graminearum
[J]. FOOD SCIENCE, 2015, 36(21): 168-174.
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