[1] |
QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin.
Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef
[J]. FOOD SCIENCE, 2021, 42(5): 246-251.
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[2] |
XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke.
Recent Advances in Big Defensins of Marine Invertebrates
[J]. FOOD SCIENCE, 2021, 42(15): 251-260.
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[3] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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[4] |
NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin.
Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 233-241.
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[5] |
PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui.
Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide
[J]. FOOD SCIENCE, 2021, 42(1): 1-7.
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[6] |
MA Qinghua, CAI Ming, XIE Chunfang, YANG Kai, SUN Peilong.
Evaluation of Polyvinyl Alcohol-Based SiO2/TiO2 Nanocomposite Films and Their Preservation Effect on Agaricus bisporus
[J]. FOOD SCIENCE, 2020, 41(9): 182-187.
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[7] |
TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods
[J]. FOOD SCIENCE, 2020, 41(23): 347-353.
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[8] |
YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei.
Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops
[J]. FOOD SCIENCE, 2020, 41(23): 83-90.
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[9] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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[10] |
LI Yangyang, SONG Wenlong, GAO Haiyan, LI Li.
Properties of Antimicrobial Polylactic Acid-Based Film and Its Effect on Cherry Quality Preservation
[J]. FOOD SCIENCE, 2020, 41(17): 216-222.
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[11] |
BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting.
Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii
[J]. FOOD SCIENCE, 2020, 41(17): 29-34.
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[12] |
WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting.
Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool
[J]. FOOD SCIENCE, 2020, 41(1): 61-67.
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[13] |
ZHANG Minhuan, WANG Limei, WANG Zhizhou, DONG Tungalag.
Electrostatic Field Combined with Equilibrium Modified Atmosphere Packaging for the Preservation of Potatoes
[J]. FOOD SCIENCE, 2019, 40(9): 269-275.
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[14] |
LI Shuai, ZHONG Genghui, CHEN Ting, LIU Yumei.
Preparation of Chitosan-Hexahydro-β-Acids Edible Antibacterial Films and Release Behavior of Antibacterial Agent
[J]. FOOD SCIENCE, 2019, 40(8): 235-241.
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[15] |
LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran.
Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains
[J]. FOOD SCIENCE, 2019, 40(5): 8-16.
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