[1] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[2] |
PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan.
Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 157-163.
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[3] |
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun.
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 186-192.
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[4] |
FANG Guanyu, HUANG Bingwen, JIANG Yujian.
Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(4): 125-133.
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[5] |
LIU Weihua, YANG Xi, LIU Minxuan, YU Wenlong, WANG Xianghong.
Development of an Electrochemical Immunosensor for Rapid Quantification of Florfenicol in Animal-Derived Foods
[J]. FOOD SCIENCE, 2020, 41(20): 307-313.
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[6] |
WANG Chunxiao, YUAN Guoyi, SU Wei, WANG Xiao, QIU Shuyi.
Analysis of Acid-producing Microorganisms from Qu-making Environment and Mature Qu (Baijiu Fermentation Starter)
[J]. FOOD SCIENCE, 2020, 41(18): 120-126.
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[7] |
YUE Xiaoyu, ZHANG Hua, CHEN Weifeng, XU Wentao, GUO Mingzhang.
Using High-throughput Sequencing to Study the Development of Fungal Community in Stored Wheat
[J]. FOOD SCIENCE, 2020, 41(14): 109-115.
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[8] |
GU Mei, ZHENG Nan, LIU Huimin, MENG Lu, ZHAO Shancang, DONG Yanjie, SU Chuanyou, ZHAO Huifen, LI Songli, WANG Jiaqi.
A Comparison of China’s Previous and Current National Standards for Raw Milk with Respect to Major Quality Indexes
[J]. FOOD SCIENCE, 2019, 40(7): 320-327.
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[9] |
DAI Yijie, LI Zongjun, TIAN Zhiqiang.
Analysis of Bacterial Diversity in Daqu and Fermented Grains for Maotai-Flavor Liquor
[J]. FOOD SCIENCE, 2019, 40(4): 152-159.
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[10] |
CHENG Kaili, HU Zhihe, ZHANG Qiuyue, JI Yu, WANG Shuai, WU Weijie, ZHAO Xufei, JIA Lingyun.
Comparison of Enzymatic Characteristics of Lactases from Different Sources and Their Application in Lactose-Free Raw Milk Processing
[J]. FOOD SCIENCE, 2019, 40(22): 167-176.
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[11] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Correlation between Structural Shifts of Bacterial Community and Organic Acid Formation during the Fermentation of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2019, 40(22): 177-184.
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[12] |
DING Ruixue, GENG Lijuan, ZHANG Tiehua, SUN Xuejiao, YUE Xiqing, WU Junrui.
Dynamic Analysis of Changes in Residual Bacteria in Pasteurized Milk during Storage Based on Next-Generation Sequencing
[J]. FOOD SCIENCE, 2019, 40(14): 77-83.
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[13] |
ZHANG Guoqing, HUANG Ziqi, WANG Mingyue, KONG Junhao, LI Yudong, CHEN Jianshe.
Association between Dietary Habits and Salivary Microbial Diversity in College Students
[J]. FOOD SCIENCE, 2019, 40(1): 196-201.
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[14] |
SU Chuanyou, ZHENG Nan, LI Songli, QU Xueyin, ZHOU Xuewei, ZHAO Huifen, DU Bingyao, WANG Jiaqi.
A Review of the Literature on the Effect of Somatic Cell Count in Raw Milk on the Quality and Safety of Milk
[J]. FOOD SCIENCE, 2018, 39(23): 299-305.
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[15] |
DAI Baoling, XIAO Yingping, SUN Fenglai, WANG Peipei, GUI Guohong, DAI Xianjun, YANG Hua.
Structure of Airborne Microbial Communities in Different Slaughter Areas of Poultry Slaughterhouse
[J]. FOOD SCIENCE, 2018, 39(21): 219-223.
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