| [1] |
WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu.
Progress in Microbial Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(17): 248-254.
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| [2] |
LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu.
Progress on Enzymatic Synthesis of Glycogen-like α-Glucan
[J]. FOOD SCIENCE, 2021, 42(17): 299-306.
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| [3] |
RONG Shaofeng, WU Jin, GUAN Shimin, CAI Baoguo, ZHANG Shuo, LI Qianqian.
Isolation of 2-Phenylethanol-Synthesizing Bacteria and Synthetic Pathway Analysis
[J]. FOOD SCIENCE, 2021, 42(16): 69-75.
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| [4] |
LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang.
Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells
[J]. FOOD SCIENCE, 2021, 42(15): 159-166.
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| [5] |
GUAN Huanan, SONG Yan, GONG Dezhuang, LIU Bo, HAN Bolin, YANG Fan, LIU Xiaofei, ZHANG Na.
Green Synthesis of Gold Nanoparticles Using Waste Black Sunflower Seed Shell Extract and Evaluation of Antioxidant and Catalytic Activities
[J]. FOOD SCIENCE, 2020, 41(8): 14-20.
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| [6] |
LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu.
Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions
[J]. FOOD SCIENCE, 2020, 41(7): 218-227.
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| [7] |
WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu.
Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase
[J]. FOOD SCIENCE, 2020, 41(5): 256-265.
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| [8] |
LI Siyuan, NING Junli, DING Xiaowen, HUANG Xianzhi.
1-Deoxynojirimycin Promotes Hepatocyte Mitochondrial Biosynthesis and Mitophagy in Obese Mice
[J]. FOOD SCIENCE, 2020, 41(19): 170-178.
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| [9] |
HONG Kai, MA Changwei.
Monoterpene Compounds in Hops and Beer: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 328-334.
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| [10] |
PAN Hongyu, GUO Liqiong, LIN Junfang.
Recent Advances in Understanding the in Vivo Distribution and Metabolism of Ergothioneine and Its Roles in Disease Prevention
[J]. FOOD SCIENCE, 2019, 40(23): 334-340.
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| [11] |
WANG Dahui, JU Xiaomin, WEI Gongyuan.
Physiological Mechanism of the Effect of Surfactants on Pullulan Production by Bioconversion
[J]. FOOD SCIENCE, 2019, 40(22): 27-32.
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| [12] |
LI Liu, ZHENG Zhe, WU Fengyu, HAO Yijiang, ZHAO Xiao, CAO Yongqiang, YU Zhijian, CHEN Chao, YANG Zhennai,.
Recombinant Expression and Structural Properties of Milk-Clotting Enzyme from Bacillus methanolicus
[J]. FOOD SCIENCE, 2019, 40(22): 39-46.
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| [13] |
GUO Juan, YUN Jianmin, DENG Zhanrui, AI Duiyuan, ZHANG Wenwei, ZHAO Fengyun.
Antimicrobial Mechanism of Antimicrobial Peptide P-1 from Bacillus pumilus HN-10 against Trichothecium roseum
[J]. FOOD SCIENCE, 2019, 40(19): 17-22.
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| [14] |
HU Nan, QIU Yun, GUO Dasan, MU Xiaoqing, TAN Qikun, HU Jing, YAN Ri’an.
Synthesis and Characterization of High-Potency Dipeptide Sweetener
[J]. FOOD SCIENCE, 2019, 40(18): 48-54.
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| [15] |
WU Liangwen, CHEN Ning.
Progress in Understanding the Mechanism of Exercise-Induced Fatigue and Its Regulation by Soybean Peptide
[J]. FOOD SCIENCE, 2019, 40(17): 302-308.
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