| [1] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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| [2] |
LI Xiyu, GAO Jie, LI Yunjiao, WANG Zhaoling, ZHANG Zhaoxi, SANG Yaxin.
Analysis of the Relationship between Bacterial Community Composition and Changes in Organic Acids during Natural Fermentation of Mixed Fruits
[J]. FOOD SCIENCE, 2020, 41(24): 61-68.
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| [3] |
WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin.
Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis
[J]. FOOD SCIENCE, 2020, 41(12): 234-242.
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| [4] |
LIU Mingchang, HOU Yanmei, WANG Bin, YANG Yange, WU Yajun.
Authentication of Cow and Goat Milk Products by Two-Dimensional Electrophoresis
[J]. FOOD SCIENCE, 2019, 40(4): 324-331.
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| [5] |
YUAN Yue, ZHAO Yongqiang, YANG Xianqing, LI Laihao, WU Yanyan, WEI Ya, CEN Jianwei.
Cryoprotective Mechanism of Epigallocatechin Gallate on Frozen Nile Tilapia (Orechromis niloticus) Surimi
[J]. FOOD SCIENCE, 2019, 40(24): 79-85.
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| [6] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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| [7] |
CAO Yungang, MA Wenhui, AI Nasi, YAN Linlin, ZHAO Qianqian, MIN Hongwei, BAI Xue, HUANG Junrong.
CAO Yungang, MA Wenhui, AI Nasi, YAN Linlin, ZHAO Qianqian, MIN Hongwei, BAI Xue, HUANG Junrong
[J]. FOOD SCIENCE, 2019, 40(20): 21-27.
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| [8] |
DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, HAN Guangxing, ZHU Lixian, LUO Xin.
Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis
[J]. FOOD SCIENCE, 2019, 40(13): 171-176.
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| [9] |
YUE Xiaoyu, ZHANG Hua, CHEN Weifeng, ZOU Jian, LI Xin, YANG Na.
Temporal and Spatial Distribution Characteristics of Mold Communities during Storage of Corn as Studied by Denaturing Gradient Gel Electrophoresis
[J]. FOOD SCIENCE, 2018, 39(4): 307-311.
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| [10] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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| [11] |
JIANG Lianzhou, XUN Chongrong, QI Yuman, WU Changling, Просеков Александр Юрьевич, FAN Zhijun, XU Zhenguo, LI Yang, WANG Zhongjiang, XIE Fengying.
Optimization of Ultra High Pressure (UHP)-Assisted Restriction Enzyme Hydrolysis Treatment for Reduced Allergenicity of Soybean Milk Powder
[J]. FOOD SCIENCE, 2018, 39(24): 268-275.
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| [12] |
ZHAO Xuanying, YUAN Xiujuan, GUO Ling, DONG Yanru, SUN Qi.
Microbial Community Composition of Traditional Spontaneously Fermented Sticky Bean Bun Dough
[J]. FOOD SCIENCE, 2018, 39(18): 67-72.
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| [13] |
WANG Limin, MA Wenjun, SUN Hongbo, XUN Chongrong, ZHANG Li, JIANG Lianzhou, SUI Xiaonan, LI Yang.
Structural Study on Emulsion Formed during Enzyme-Assisted Aqueous Extraction from Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(12): 67-72.
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| [14] |
LI Xiuming, MA Lizhen.
Simultaneous Determination of Nitrate and Nitrite in Vegetables and Meat Products by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2018, 39(12): 301-307.
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| [15] |
LUO Zhenlian, DENG Guanghui.
Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method
[J]. FOOD SCIENCE, 2017, 38(6): 197-201.
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