[1] |
WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong.
Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione
[J]. FOOD SCIENCE, 2021, 42(6): 193-199.
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[2] |
BAI Shuang, WANG Yongrui, LUO Ruiming.
Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton
[J]. FOOD SCIENCE, 2021, 42(14): 180-186.
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[3] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng.
Analysis of Volatile Compounds in “XihuLongjing” Tea by Stir Bar Sorptive Extraction Combine with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 140-148.
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[4] |
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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[5] |
ZHANG Yao, ZHANG Wengang, DANG Bin, YANG Xijuan, CHEN Danshuo, HAO Jing.
Effects of Stir-frying Time and Method on Volatile Flavor Compounds in Highland Barley
[J]. FOOD SCIENCE, 2020, 41(14): 271-277.
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[6] |
GUAN Huanan, GONG Dezhuang, SONG Yan, LIU Bo, HAN Bolin, YANG Fan, CUI Linlin, ZHANG Na.
Fabrication of Non-enzymatic Amperometric Glucose Biosensor Based on Fe3O4-Poly-(γ-glutamic acid)@Au
[J]. FOOD SCIENCE, 2020, 41(12): 267-272.
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[7] |
WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun.
Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers
[J]. FOOD SCIENCE, 2019, 40(2): 159-164.
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[8] |
FANG Guanyu, WU Guangzhong, JIANG Yujian.
Production of Zhejiang Rosy Vinegar by Pneumatic Stirring and Its Effect on Product Flavor
[J]. FOOD SCIENCE, 2019, 40(18): 161-172.
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[9] |
LI Tianmi, QU Sijia, HAN Junhua.
Preparation of Chitosan/Curcumin/γ-Polyglutamic Acid Edible Composite Film and Its Preservative Effect on Bacon and Sausage
[J]. FOOD SCIENCE, 2019, 40(17): 270-276.
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[10] |
YAN Mingyan, ZHAO Xiaochen, YANG Xiao, XU Hao, AN Xiangsheng, LI Yinping.
Effects of γ-Polyglutamic Acid on the Self-Assembly of Pepsin-Solubilized Collagen from Tilapia (Oreochromis niloticus) Skin
[J]. FOOD SCIENCE, 2019, 40(16): 25-29.
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[11] |
YU Dongliang, SHI Kan, MENG Qiang, LIU Shuwen, HE Ling.
Genetic Diversity and Phylogeny of Oenococcus oeni Strains Isolated from Winemaking Regions of Changli, Hebei Province
[J]. FOOD SCIENCE, 2019, 40(16): 137-143.
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[12] |
JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao.
Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage
[J]. FOOD SCIENCE, 2019, 40(10): 257-264.
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[13] |
YU Ping, HUANG Xingxing, ZHANG Yishu.
Optimization of Culture Conditions for Poly γ-Glutamic Acid Production by Bacillus subtilis ZJS18
[J]. FOOD SCIENCE, 2018, 39(22): 87-92.
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[14] |
CHEN Qi, ZHANG Yamin, ZHAO Ying, MEI Lin, FU Ruiyan.
Effect of Overexpression of Glutamic Acid Decarboxylase (CsGAD) Gene from Camellia sinensis on Stress Tolerance in Lactococcus lactis
[J]. FOOD SCIENCE, 2018, 39(20): 132-139.
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[15] |
ZHANG Dali, FENG Yanhe, LIU Bingli, PAN Cong, FENG Ling, ZHENG Mingzhu.
Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics
[J]. FOOD SCIENCE, 2018, 39(18): 109-114.
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