[1] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[2] |
SHI Ran, ZHANG Dengya, GU Yihuan, JIANG Zhengqiang, YANG Shaoqing.
Direct Evolution of α-L-Fucosidase from Pedobacter sp. and Its Application in the Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(18): 135-142.
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[3] |
ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie.
Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development
[J]. FOOD SCIENCE, 2021, 42(16): 273-280.
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[4] |
XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong.
Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species
[J]. FOOD SCIENCE, 2020, 41(9): 332-337.
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[5] |
WANG Wenyue, CHEN Hangjun, LI Dongmei, ZHANG Hui.
Science and Technolgy Innovation in the Modern Marine Food Industry: Current Development Status and Policy Suggestions
[J]. FOOD SCIENCE, 2020, 41(5): 338-344.
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[6] |
ZHANG Min, ZHANG Xianzhou, LI Cong, GAO Hao, LIU Jianhui, TIAN Yiling, MA Wen, LI Yingjun, TAN Jianxin.
Screening of Aptamers for Aflatoxin B1 and Establishment of a Method for Aflatoxin B1 Detection
[J]. FOOD SCIENCE, 2020, 41(24): 295-303.
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[7] |
REN Xidong, YU Chao, WANG Chenying, LIU Xinli.
Physiological Mechanism by Which Adaptive Evolution Improves the Resistance of Streptomyces diastatochromogenes T17 to Spontaneous Acid Stress
[J]. FOOD SCIENCE, 2020, 41(12): 106-112.
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[8] |
LI Shu, ZHANG Wei, ZHAO Chunmei.
Directed Evolution of Alginate Lyase Alg-2 Based on Error Prone PCR
[J]. FOOD SCIENCE, 2019, 40(4): 146-151.
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[9] |
ZHANG Qiuxue, SHANG Jiacui, ZHU Dequan, ZHU Zongtao, WAN Feng, JIA Fangfang, SUN Sirui, MENG Xiangchen.
Structural Segregation of the Gut Microbiome between Chinese Han and Tibetan Infants
[J]. FOOD SCIENCE, 2019, 40(24): 128-135.
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[10] |
WEI Zheng, GUO Wenfeng, HUANG Yu, YIN Ling, QU Junjie, ZHANG Yali, LU Jiang,.
Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development
[J]. FOOD SCIENCE, 2018, 39(4): 154-164.
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[11] |
ZHOU Guangzhi, LU Min, AN Huaming.
Analysis of Bioactive Substance Contents and Antioxidant Activities in Rosa roxburghii Fruits during Development
[J]. FOOD SCIENCE, 2018, 39(22): 20-25.
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[12] |
MIN Jialing, XU Chunlian, SHU Xiang, QIU Qiqi, NIE Shaoping, XIE Mingyong, HU Xiaojuan.
Impact of Long-Term Dietary Quercetin Exposure on Breast Development in Mice
[J]. FOOD SCIENCE, 2018, 39(21): 116-121.
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[13] |
ZHAO Yunfei, SHAO Zexiang, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
Improve Glutamate Decarboxylase Activity from Bacillus megaterium by Directed Evolution
[J]. FOOD SCIENCE, 2018, 39(18): 179-185.
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[14] |
SU Weipeng, ZHANG Hao, YING Zhixiong, LI Yue, ZHANG Ligen, ZHANG Lili, WANG Tian.
Effect of Dietary Methionine Supplementation on Intestinal Development and Antioxidant Function in Growing Pigs with Intrauterine Growth Retardation
[J]. FOOD SCIENCE, 2018, 39(11): 132-138.
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[15] |
YAO Sen, ZHANG Ji, LIU Honggao, LI Jieqing, WANG Yuanzhong.
A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms
[J]. FOOD SCIENCE, 2018, 39(1): 305-312.
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