| [1] |
LI Lu, Lü Yanlin, GUO Weiling, PAN Yuyang, HONG Jiali, ZHAO Lina, NI Li, RAO Pingfan, LI Qiuyi, Lü Xucong.
Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 79-84.
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| [2] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
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| [3] |
HONG Jiali, LI Qiuyi, PAN Yuyang, GUO Weiling, HUANG Zirui, ZHAO Lina, QIAN Min, BAI Weidong, NI Li, RAO Pingfan, LIU Bin, Lü Xucong.
Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 137-144.
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| [4] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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| [5] |
LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin.
Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production
[J]. FOOD SCIENCE, 2018, 39(24): 162-167.
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| [6] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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| [7] |
WANG Xiangyang, GU Shuang, YANG Ling.
Preparation and Adsorption Performance of Immunoaffinity Column Based on Muscle Antibody from Bullfrog (Rana catesbeiana) for Detection of Citrinin
[J]. FOOD SCIENCE, 2018, 39(22): 159-165.
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| [8] |
LIU Jiao, ZHOU Youxiang, XU Qi, LI Li, YANG Jie, PENG Lijun.
Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species
[J]. FOOD SCIENCE, 2018, 39(18): 94-99.
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| [9] |
LI Zhenjing, XUE Yibin, LIU Yan, XU Han, REN Zhiyuan, WANG Changlu.
Recent Progress on Control Strategies against Citrinin in Monascus spp.
[J]. FOOD SCIENCE, 2018, 39(17): 263-268.
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| [10] |
GU Shuang, CHEN Junlin, WANG Xiangyang.
Mold DNA Amplification from Traditional Mold Fermented Foods
[J]. FOOD SCIENCE, 2017, 38(4): 83-86.
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| [11] |
YU Hui, SATO Minoru, YAMAGUCHI Toshiyasu, NAKANO Toshiki.
Rapid Identification of Lipid Oxidation Levels in Fish by Thin Layer Chromatography Image Analysis Technique
[J]. FOOD SCIENCE, 2017, 38(14): 304-309.
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| [12] |
YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing.
Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus
[J]. FOOD SCIENCE, 2016, 37(5): 102-107.
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| [13] |
ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3.
Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp
[J]. FOOD SCIENCE, 2014, 35(24): 105-109.
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| [14] |
BU Xiao-ying1, BU Xiao-qing2, YANG Yong3.
Separation and Purification by Macroporous Resin, and Spray Drying of Red Pigment from Zingiber mioga Rosc.
[J]. FOOD SCIENCE, 2014, 35(22): 104-108.
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| [15] |
WANG Xin-xin, LIU Fang, WANG Dao-ying, ZHU Yong-zhi, WU Hai-hong, BIAN Huan, XU Xiao-xi, XU Wei-min.
Identification and Characterization of Biogenic Amine-Producing Psychrophile Bacteria from Refrigerated Rabbit Meat
[J]. FOOD SCIENCE, 2014, 35(19): 128-132.
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