[1] |
SONG Yuan, HU Qiuhui, SU Anxiang, PEI Fei, MA Gaoxing, MA Ning, YANG Wenjian.
Transcriptomic Analysis of the Mechanism Underlying the Effect of Methyl Jasmonate on the Size of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(4): 130-137.
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[2] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
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[3] |
AN Feiyu, WU Junrui, YOU Shengbo, XIE Mengxi, CHEN Xu, ZHAO Yue, BAO Haiyan, WU Rina.
Metatranscriptomic Analysis of the Microbial Community in Soybean Paste, a Traditional Chinese Fermented Condiment
[J]. FOOD SCIENCE, 2020, 41(4): 96-101.
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[4] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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[5] |
YE Yujie, SHI Guang, ZHOU Zhengyi, WANG Jiaqi, AN Liping, DU Peige.
Comparative Chemical Composition of Mycelium and Fruit Body of Phellinus igniarius
[J]. FOOD SCIENCE, 2019, 40(24): 246-251.
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[6] |
XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing.
Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa
[J]. FOOD SCIENCE, 2019, 40(11): 88-94.
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[7] |
LU Hongyun, WU Tianxiang, ZHONG Min, NIE Wenqiang.
Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa
[J]. FOOD SCIENCE, 2018, 39(6): 101-106.
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[8] |
ZHAO Cong, CHENG Chen, YIN Shiyu, LI Yun, ZHU Can, HUANG Xiaoling, CHEN Guitang.
Optimization of Enzymatic Preparation of Protein Hydrolysate from Fruiting Bodies of Grifola frondosa for Improved Ferrous Chelating Ability and Its Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 73-79.
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[9] |
WANG Jinqiu, YE Hongliang, LIANG Daowei, LIU Dayu, GENG Fang, LI Xiang.
De Novo Sequencing and Transcriptome Analysis of Morchella importuna Fruiting Body
[J]. FOOD SCIENCE, 2018, 39(18): 81-87.
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[10] |
LI Dounan, WANG Xiaodan LUO Xiaoye HUANG Wei QIU Shuyi.
Whole Genome Sequencing and Sequence Analysis of Streptomyces sp. FBKL4.005 from Moutai-Flavor Daqu
[J]. FOOD SCIENCE, 2018, 39(14): 206-212.
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[11] |
HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming.
Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 185-190.
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[12] |
WU Caiyun, WU Tianxiang, ZHU Junjie, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxylbenzaldehyde and Other Main Ingredients of Rhizoma gastrodiae on the Biosynthesis of Exopolysaccharide by Grifola frondosa in Submerged Culture
[J]. FOOD SCIENCE, 2016, 37(7): 83-87.
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[13] |
MA Lu, LIN Yanquan, YING Zhenghe, JIANG Xiaoling.
Nutritional Value of Proteins from Mycelia and Fruit Bodies of Sparassis latifolia
[J]. FOOD SCIENCE, 2016, 37(5): 214-218.
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[14] |
JING Mengna, JIANG Tiemin, LIU Bin, ZHANG Dongdong, WEI Jinghua, WANG Pin, LI Jufang, CHEN Lijun.
Analysis of Differences in Milk Fat Globule Membrane Proteins between Breast Milk and Bovine Milk
[J]. FOOD SCIENCE, 2016, 37(20): 69-74.
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[15] |
ZHU Junjie, WU Tianxiang, WU Caiyun, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxybenzyl Alcohol on the Biosynthesis of Exopolysaccharide by Submerged Culture of Grifola frondosa and Fermentation Kinetics
[J]. FOOD SCIENCE, 2016, 37(19): 123-127.
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