| [1] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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| [2] |
SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng.
Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai
[J]. FOOD SCIENCE, 2021, 42(8): 264-269.
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| [3] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [4] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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| [5] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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| [6] |
NING Yawei, WANG Yao, HOU Linlin, SU Dan, WANG Zhixin, JIA Yingmin.
Optimization of Brevilaterin Microencapsulation and Analysis of Slow-release Characteristics
[J]. FOOD SCIENCE, 2021, 42(4): 38-43.
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| [7] |
DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua.
Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish
[J]. FOOD SCIENCE, 2021, 42(10): 127-132.
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| [8] |
GAO Zhaojian, HUANG Lianghao, DING Feihong, ZHAO Yifeng, CHEN Teng.
Characterization of Novel Broad-Spectrum Bacteriocin Produced by Lactobacillus plantarum from Pickles
[J]. FOOD SCIENCE, 2021, 42(10): 171-177.
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| [9] |
FU Yun, ZHAO Mouming, PANG Yiyang, LIU Xiaoling.
Comparative Study on the Anti-Staphylococcus aureus Mechanism of SP-AP-1 and Iturin A Derived from Fermentation of Spirulina Residue by Bacillus subtilis
[J]. FOOD SCIENCE, 2021, 42(1): 108-114.
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| [10] |
GAO Yurong, LI Dapeng, ZHANG Fengqin, SONG Junmei.
Molecular Structure and Antimicrobial Mechanism of Mesenterocin ZLG85, a Bacteriocin Produced by Leuconstoc mesenteroides subsp. mesenteroides against Salmonella typhi
[J]. FOOD SCIENCE, 2020, 41(7): 59-65.
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| [11] |
LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong.
Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes
[J]. FOOD SCIENCE, 2020, 41(6): 101-107.
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| [12] |
WANG Hui, WU Min, ZHAO Yujie, GU Xiaolian, ZHANG Xinli, CHANG Chao, WU Jin’e.
Preparation and Antibacterial and Physical Properties of Antibacterial Membrane Containing Zinc and ε-Polylysine
[J]. FOOD SCIENCE, 2020, 41(5): 223-229.
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| [13] |
NING Yawei, SU Dan, FU Yunan, HAN Panpan, WANG Zhixin, JIA Yingmin.
Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with ε-Polylysine against Staphylococcus aureus
[J]. FOOD SCIENCE, 2020, 41(5): 15-22.
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| [14] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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| [15] |
CHEN Ting, ZHAO Jiuyang, LIU Yumei.
Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film
[J]. FOOD SCIENCE, 2020, 41(3): 151-158.
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