[1] |
ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong.
Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 197-205.
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[2] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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[3] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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[4] |
HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei.
Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics
[J]. FOOD SCIENCE, 2020, 41(6): 163-169.
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[5] |
WAN Feng, SUN Sirui, HOU Yujia, ZHAO An, ZHANG Sheng, MENG Xiangchen.
Comparison of Resistance of Bifidobacterium animalis Strains Isolated from Infants to Simulated Gastrointestinal Stress and Effect of Selected Strain on Activities of Immune Cells in Vitro
[J]. FOOD SCIENCE, 2019, 40(22): 118-125.
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[6] |
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan.
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 136-143.
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[7] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
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[8] |
LI Bailiang, DING Xiuyun, JIN Da, LIU Fei, MENG Yueyue, LI Na, ZHAO Li, HUO Guicheng.
Genomic Studies of Proteolysis System and Amino Acid Biosynthesis Pathway in Streptococcus thermophilus KLDS SM
[J]. FOOD SCIENCE, 2018, 39(18): 120-126.
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[9] |
ZHAO Ruirui, SHEN Lin, SHENG Jiping.
Bioinformatic Analysis of the PIN Gene Family in Tomato and Its Expression Pattern
[J]. FOOD SCIENCE, 2017, 38(4): 1-5.
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[10] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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[11] |
CHEN Jiankang, BAO Jianqiang.
Enzymatic Preparation of Protein Hydrolysate from Grass Carp Skin for Use as a Nitrogen Source for Streptococcus thermophilus Growth
[J]. FOOD SCIENCE, 2016, 37(5): 144-148.
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[12] |
CAO Yongqiang, ZHANG Jian, ZHAO Wen, ZHANG Tonghe, SUN Jing, YANG Zhennai.
Isolation, Purification and Emulsifying Properties of Exopolysaccharides Produced by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2016, 37(17): 7-13.
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[13] |
TANG Cunduo, SHI Hongling, YU Xiaohua, ZHANG Mei, TANG Qinghai, YUE Chao, YAO Lunguang, XIA Min, KAN Yunchao.
Gene Mining, Expression and Characterization of Novel GH5 Family β-Mannanases
[J]. FOOD SCIENCE, 2016, 37(11): 90-96.
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[14] |
LIU Lisha, PENG Yijiao, TIAN Xu, LI Pinglan, TAO Guoqin, REN Li, BAO Lusheng, GUO Hong.
Effect of Exopolysaccharides Produced by Bifidobacterium on Properties of Soya Yogurt
[J]. FOOD SCIENCE, 2016, 37(11): 120-124.
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[15] |
WEI Ming1, LI Hongmei1,*, MA Yanqiu2, ZHAO Hui1, ZHANG Guihong1, MIN Weihong1.
Extraction and Viscosity Stability of Exopolysaccharides with Moisture-Retention Capacity from Athelia rolfsii
[J]. FOOD SCIENCE, 2015, 36(8): 67-73.
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