Microbial Preservation and Its Applications in Food Industry

[1]

CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.

[2]

[3]

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.

[4]

ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.

[5]

NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.

[6]

ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.

[7]

ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan. Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection [J]. FOOD SCIENCE, 2021, 42(5): 314-320.

[8]

CHEN Qiaoli, YANG Bing, HONG Qingyue, WEI Xunyu, FANG Chuchu, KAN Jianquan. Recent Progress in the Classification and Toxic Mechanism of Marine Biotoxins and Technologies for Their Detection [J]. FOOD SCIENCE, 2021, 42(5): 321-331.

[9]

LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin. Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides [J]. FOOD SCIENCE, 2021, 42(5): 340-348.

[10]

XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.

[11]

[12]

WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.

[13]

ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.

[14]

YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.

[15]

WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.

RichHTML