[1] |
WANG Yong, SONG Ge, PANG Shaojie, QI Wentao.
Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(9): 100-106.
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[2] |
CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong.
High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu
[J]. FOOD SCIENCE, 2021, 42(8): 106-113.
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[3] |
TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing.
Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 143-149.
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[4] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 150-156.
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[5] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[6] |
WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin.
Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 176-184.
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[7] |
LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong.
Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
[J]. FOOD SCIENCE, 2021, 42(6): 150-156.
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[8] |
BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong.
Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(6): 178-185.
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[9] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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[10] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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[11] |
HAN Guoqiang, SUN Xieping, WU Pengfei, CHEN Jinzhao, CHEN Chun, WANG Qing.
High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu
[J]. FOOD SCIENCE, 2021, 42(18): 80-85.
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[12] |
ZHANG Mingzhu, WU Xuefeng, MU Dongdong, XU Boyang, SUN Wei, JIANG Junshu, YAN Xiaoming, ZHENG Zhi, JIANG Shaotong, LI Xingjiang.
High Throughput Sequencing-based Analysis of Prokaryotic Community Structure in Chinese Liquor Fermentation Pit Muds and Its Correlation with Physicochemical Indexes
[J]. FOOD SCIENCE, 2021, 42(18): 111-118.
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[13] |
ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui.
Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi
[J]. FOOD SCIENCE, 2021, 42(18): 119-126.
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[14] |
ZUO Qiancheng, HUANG Yongguang, GUO Min, HU Feng, YOU Xiaolong, CHENG Pingyan.
Succession of Bacterial Community during Mechanized Fermentation of Maotai-flavor Daqu
[J]. FOOD SCIENCE, 2021, 42(18): 150-156.
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[15] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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