[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] |
SUN Ruolan, XIAO Liang, YI Youjin, DENG Houqin, XIN Xiaofei, ZHU Lihong, SANG Yiyuan, FANG Zhengchu.
Progress in Techniques for Postharvest Quality Preservation of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(1): 333-340.
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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] |
SUN Qiaodi, ZHANG Jiangping, XIE Yangyang, YAN Wenjie.
Recent Progress in Research on Nutrients, Functional Components and Health Benefits of Morchella esculenta
[J]. FOOD SCIENCE, 2019, 40(5): 323-328.
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[5] |
TANG Yuwan, ZHANG Yueqiao, LI Yao, LEI Lin, LI Fuhua, ZHAO Jichun, WU Surui, MING Jian.
Regulation of Cholesterol Metabolism by Sulfated Polysaccharides from Morchella angusticeps Peck
[J]. FOOD SCIENCE, 2019, 40(21): 136-142.
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[6] |
LAN Xiuhua, XIE Liyuan, XU Yingyin, PENG Weihong, GAN Bingcheng.
Comprehensive Evaluation of Volatile Substances and Quality Differences of Morchella importuna Samples
[J]. FOOD SCIENCE, 2019, 40(14): 270-275.
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[7] |
WANG Zhirong, YANG Qi, Lü Xingang, ZHENG Lirong, GAO Hui.
Advances in the Application of Physical Methods in Preservation of Fresh-Cut Apples
[J]. FOOD SCIENCE, 2018, 39(7): 338-343.
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[8] |
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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[9] |
GANG Jie, WANG Yan, LI Jiatong, FAN Lijuan, CAO Lei, PANG Shilei, LIU Wenling, CHEN Taotao.
Antioxidant Activities in Vivo and in Vitro of Zinc-Containing Polysaccharides from Morchella esculenta Mycelium
[J]. FOOD SCIENCE, 2018, 39(13): 211-215.
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[10] |
LIAO Xia, LI Weizhou, ZHENG Shaojie, LU Keke, SHI Fang, WU Surui, MING Jian.
Fractionation and Antioxidant Activity of Polyphenols from Morchella angusticeps Peck
[J]. FOOD SCIENCE, 2017, 38(23): 26-31.
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[11] |
NIE Wenqiang, WU Tianxiang, ZHONG Min, LU Hongyun.
Transcriptome Sequencing and Analysis of Grifola frondosa Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 6-11.
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[12] |
GUO Yuhuan, HE Ling, QI Xin, WANG Yuting, GUO Saisai, YANG Chenxi.
Effect of Ozone on Controlling Gray Mold in Grapes
[J]. FOOD SCIENCE, 2017, 38(17): 273-278.
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[13] |
SHI Fang, LIAO Xia, LU Keke, ZHENG Shaojie, XIAO Xingning, WU Surui, MING Jian,.
Analysis of Phenolic Compounds in Morchella angusticeps Peck by Ultra Performance Liquid Chromatography-Diode Array Detector/Electrospray Ionization-Time of Fight-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(16): 115-121.
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[14] |
ZHENG Shaojie, LIAO Xia, LU Keke, LIU Dong, WU Surui, MING Jian.
Antioxidant and Antiproliferative Activity in Human Cancer Cells of Polyphenols Extracted from Morchella angusticepes Peck Based on in Vitro Simulated Digestion
[J]. FOOD SCIENCE, 2016, 37(21): 234-240.
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[15] |
LI Yao, CHEN Jinlong, WANG Liying, ZHANG Yueqiao, WU Surui, MING Jian.
Polysaccharides from Morchella angusticeps Peck Inhibit Cell Proliferation and Induce Apoptosis in MDA-MB-231 Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2016, 37(21): 214-218.
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