[1] |
GAO Zhaojian, QIN Chenkai, HUANG Lianghao, ZHU Shuang, ZHU Jinhu, ZHAO Yifeng.
Isolation of Antagonistic Bacteria from Smoked Bacon and Analysis of Antifungal Properties of Its Lipopeptides
[J]. FOOD SCIENCE, 2021, 42(8): 129-136.
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[2] |
SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng.
Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai
[J]. FOOD SCIENCE, 2021, 42(8): 264-269.
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[3] |
WANG Xiaorui, QIU Hongling, WANG Shouli, ZHU Haihua, ZHOU Li, PING Yang, TAN Jing, WANG Yong, WANG Hui.
Preparation of Monoclonal Antibodies against Outer Membrane Protein K of Vibrio parahaemolyticus and Development of a Double Antibody Sandwich ELISA
[J]. FOOD SCIENCE, 2021, 42(4): 319-325.
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[4] |
GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai.
Effects of Tea Polyphenols on the Quality of Oil during Deep Frying
[J]. FOOD SCIENCE, 2021, 42(4): 1-7.
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[5] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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[6] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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[7] |
ZHANG Buke, SHI Jun, PAN Yingjie, ZHAO Yong, LIU Haiquan.
Growth Heterogeneity of Vibrio parahaemolyticus under Different Oligotrophic Conditions
[J]. FOOD SCIENCE, 2021, 42(14): 54-61.
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[8] |
GAN Hui, MI Qiang, WEI Kaili, YANG Mingwei, LU Xiaohua, CHEN Shifu, LÜ Min, MA Huawei.
Effect of Chitosan-Tea Polyphenols Composite on Microbiota Composition and Quality of Penaeus vannamei during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(23): 212-220.
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[9] |
WANG Shuo, DENG Haichao, GUO Du, YONG Qiyao, ZHAO Pengyu, DENG Ruisha, SHI Chao, XIA Xiaodong.
Anti-virulence Effect of Trans-cinnamaldehyde against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(15): 88-95.
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[10] |
JIANG Yanhua, WANG Lianzhu, LI Fengling, QU Meng, GUO Yingying, ZHAI Yuxiu, YAO Lin.
Biological Properties and Application of a Lytic Vibrio parahaemolyticus Phage
[J]. FOOD SCIENCE, 2020, 41(14): 146-152.
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[11] |
LI Xindan, MA Jiahong, WANG Wenjun, ZENG Kaifang.
Stability of Antifungal Peptide Jelleine-I and Effect of Jelleine-I Lipopeptides on Controlling Citrus Postharvest Green Mold
[J]. FOOD SCIENCE, 2020, 41(13): 199-205.
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[12] |
SU Chenli, CHEN Lanming.
Visual and Trace Detection of Toxin Genes of Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2020, 41(10): 288-296.
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[13] |
CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang.
Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins
[J]. FOOD SCIENCE, 2019, 40(7): 68-73.
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[14] |
CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,.
Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water
[J]. FOOD SCIENCE, 2019, 40(3): 24-29.
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[15] |
GUO Du, SUN Huihui, SUN Zheng, SUN Yi, XIA Xiaodong, SHI Chao.
Antimicrobial Activity of Citral against Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2019, 40(17): 113-120.
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