| [1] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
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| [2] |
KONG Deli, LUO Si, PENG Ruichen, LIU Jiarui, WEN Qian.
Application of a Novel Fluorescent Biosensor Based on Unlabeled Gold Nanoclusters in Rapid Detection of Ochratoxin A
[J]. FOOD SCIENCE, 2021, 42(4): 263-270.
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| [3] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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| [4] |
DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge.
Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil
[J]. FOOD SCIENCE, 2021, 42(15): 115-120.
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| [5] |
SUN Linjun, ZHANG Hongzhi, FANG Taisong, WANG Yuan, LIU Yangtai, WANG Xiang, LI Hongmei, LI Daixi, DONG Qingli.
A Review of the Biofilm Formation and Transfer of Listeria monocytogenes in the Food Environment and Prevention and Control Measures for It
[J]. FOOD SCIENCE, 2021, 42(13): 289-299.
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| [6] |
SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing.
Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 99-106.
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| [7] |
YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing.
Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network
[J]. FOOD SCIENCE, 2021, 42(10): 284-289.
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| [8] |
LI Xiaohan, GUO Jiaomei, SONG Kai, SUN Jingjing, WANG Wei, HAO Jianhua,.
Improvement of the Product Specificity of Bacillus sp. Y112 Cyclodextrin Glucosyltransferase by Site-Directed Mutagenesis of Arginine 81
[J]. FOOD SCIENCE, 2021, 42(10): 133-138.
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| [9] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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| [10] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
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| [11] |
HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai.
Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
[J]. FOOD SCIENCE, 2020, 41(24): 95-101.
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| [12] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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| [13] |
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun.
Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(2): 119-125.
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| [14] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
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| [15] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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