| [1] |
MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian.
Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine
[J]. FOOD SCIENCE, 2021, 42(2): 114-120.
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| [2] |
TANG Ying, JIA Shijie, JIANG Ying, HE Hongying, DONG Dan, WANG Jinling, ZHANG Jian.
Preparation of Red Raspberry Leaf Tea and Comparison of Its Quality with Red Raspberry Leaves and Commercial Green Tea
[J]. FOOD SCIENCE, 2021, 42(17): 34-42.
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| [3] |
LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang.
Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts
[J]. FOOD SCIENCE, 2021, 42(14): 86-93.
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| [4] |
JIANG Bingxue, ZHANG Xiaomei, HE Xiaoxia, ZHANG Jiukai, ZHANG Hongwei, LI Zhaojie, XUE Changhu, FENG Tingyu, JIANG Xiaoming,.
Recent Advances in Analytical Techniques for the Traceability of Commercial Sea Cucumber
[J]. FOOD SCIENCE, 2021, 42(13): 309-318.
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| [5] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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| [6] |
RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling.
Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 222-230.
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| [7] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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| [8] |
CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling.
Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice
[J]. FOOD SCIENCE, 2020, 41(22): 133-139.
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| [9] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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| [10] |
QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao.
Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp
[J]. FOOD SCIENCE, 2020, 41(15): 124-133.
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| [11] |
QI Yunfei, ZHANG Yiyao, TIAN Jingyu, MA Minghong, LI Meixuan, WANG Jinling.
Structure, Physicochemical Properties and Adsorbability of Red Raspberry Pomace
[J]. FOOD SCIENCE, 2020, 41(13): 46-52.
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| [12] |
WANG Dahui, XU Ruoyang, LI Dechao, WEI Gongyuan.
Effect of Acid Stress on the Biosynthesis of S-Adenosylmethionine and Glutathione and the Underlying Physiological Mechanism
[J]. FOOD SCIENCE, 2020, 41(10): 61-67.
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| [13] |
XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie.
Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei)
[J]. FOOD SCIENCE, 2020, 41(10): 131-137.
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| [14] |
LIU Lu, Lü Chunmao, MENG Xianjun, XIN Guang, LI Bin, ZHANG Liting.
Effects of Different Thawing Methods on Processing Characteristics of Raspberry Juice
[J]. FOOD SCIENCE, 2019, 40(7): 127-134.
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| [15] |
GUO Lixia, ZHANG Yonghong, YIN Zhongyi, PU Yuhan, ZHENG Xuxu.
p-Synephrine Suppresses Hepatic Glucose Production via the AMPK-FoxO1 Signaling Pathway in HepG2 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 156-161.
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