[1] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[2] |
ZHAO Junyi, YANG Bo, LUO Ruiming, ZHANG Heyu, SU Chunxia, HU Qianqian, ZHAO Xiaoce.
Metatranscriptomic Analysis of Microbial Metabolic Process in Chilled Tan Sheep Meat in Different Chilled Storage Periods
[J]. FOOD SCIENCE, 2021, 42(10): 111-119.
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[3] |
LI Xia, WEN Jiaqi, WANG Xiujuan, SONG Yuqi, DAI Weichang, WANG Yuhua.
Metagenomic Comparison of Microbial Communities on Eggs from Different Areas of China
[J]. FOOD SCIENCE, 2021, 42(10): 139-145.
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[4] |
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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[5] |
LI Rongyuan, LU Hongmei, QIN Xing, CHEN Li, WANG Sha, WU Zhen.
High-throughput Sequencing Study on Changes in Microbial Community Structure in Different Production Stages of Chishui Sun-Dried Vinegar
[J]. FOOD SCIENCE, 2020, 41(24): 78-86.
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[6] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity of Culturable Mold Communities in Different Fermentation Rounds in Main Maotai-Flavored Liquor-Brewing Areas of Maotai Town
[J]. FOOD SCIENCE, 2020, 41(22): 184-192.
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[7] |
LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng.
Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions
[J]. FOOD SCIENCE, 2020, 41(21): 338-350.
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[8] |
TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua.
Analysis of Microbial Contamination and Community Structure of Bee Pollen
[J]. FOOD SCIENCE, 2020, 41(20): 325-331.
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[9] |
YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian.
Research on Pickled Tea: Present and Future
[J]. FOOD SCIENCE, 2020, 41(1): 312-317.
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[10] |
ZHANG Huilin, WANG Yongsheng, LI Chongwei.
Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(14): 192-197.
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[11] |
WANG Peipei, DAI Xianjun, YANG Hua, XIAO Yingping.
Analysis of Microbial Community Structure in Poultry Slaughterhouses and Antibiotic Resistance Assessment of Escherichia coli
[J]. FOOD SCIENCE, 2019, 40(13): 195-202.
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[12] |
NIE Zhi-qiang,HAN Yue,ZHENG Yu,SHEN Yan-bing,WANG Min*.
Metagenomic Analysis of Microbial Diversity in the Traditional Vinegar Fermentation Process
[J]. FOOD SCIENCE, 2013, 34(15): 198-203.
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[13] |
ZHANG Wei-xiao,LI Jian,QIAN Yu,SUO Hua-yi,.
Research Progress and Applications of Metagenomics in Food Science
[J]. FOOD SCIENCE, 2012, 33(5): 309-314.
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[14] |
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Application of Three Molecular Biotechnologies in Microbial Diversity of Microorganisms from Traditional Fermented Foods
[J]. FOOD SCIENCE, 2012, 33(23): 346-350.
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[15] |
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Assessment of Health Benefits, Quality and Safety of Traditional Fermented Foods: A Review
[J]. FOOD SCIENCE, 2012, 33(1): 280-284.
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