[1] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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[2] |
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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[3] |
LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis.
Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto
[J]. FOOD SCIENCE, 2020, 41(2): 208-214.
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[4] |
ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng.
Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236
[J]. FOOD SCIENCE, 2020, 41(13): 148-159.
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[5] |
BIE Meng, XIE Bijun, SUN Zhida.
Preparation, Structural Characterization and in Vitro Antibacterial Activity of Water-Soluble Carboxymethyl Pachymaran with Different Degrees of Substitution
[J]. FOOD SCIENCE, 2020, 41(12): 67-76.
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[6] |
ZHAO Jiawei, AO Xiaolin, ZHAO Ke.
Progress in Understanding the Effect and Mechanism of Metal Ions on Biofilm Formation of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(9): 341-346.
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[7] |
ZHUO Yiyun, Lü Jing, LIU Ying, WANG Zilong, LIU Man, LIANG Hui.
Nattokinase Alleviates Alcoholic Liver Injury and Modulates Immune Function in Rats
[J]. FOOD SCIENCE, 2019, 40(7): 156-162.
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[8] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[9] |
SUN Qian, ZHANG Aiqin, XUE Yufei, CAO Wenli, XI Fengling, WANG Ronghao, LI Fang, KONG Lingming.
SUN Qian, ZHANG Aiqin, XUE Yufei, CAO Wenli, XI Fengling, WANG Ronghao, LI Fang, KONG Lingming
[J]. FOOD SCIENCE, 2019, 40(20): 87-93.
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[10] |
YI Guandong, LIU Lanxiang, LEI Fuhou, ZHANG Jiayan, LI Kai, ZHENG Hua, ZHANG Hong, SUN Yanlin.
Fluorescence Properties and Detection of Laccaic Acid A
[J]. FOOD SCIENCE, 2018, 39(24): 311-316.
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[11] |
GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu.
Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 185-191.
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[12] |
TONG Wei, YU Qiang, LI Hu, CUI Wuwei, NIE Shaoping.
Chemical Modification and Immunoregulatory Activity of Polysaccharides from Dendrobium officinale
[J]. FOOD SCIENCE, 2017, 38(7): 155-160.
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[13] |
SHAO Yaoyao, ZHAO Yan, XU Mingsheng, XU Lilan, WANG Xiong, TU Yonggang.
A Review of Effects of Metal Ions on Gelation Behavior of Protein
[J]. FOOD SCIENCE, 2017, 38(5): 299-204.
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[14] |
CUI Qing, QIAN Bingjun, YAO Xiaomin, JI Shunli, LU Feifeng, WU Jing, ZHANG Jianhua.
Construction of Genetically Engineered Strain for Nattokinase Production and Enzyme Activity Analysis
[J]. FOOD SCIENCE, 2017, 38(14): 1-8.
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[15] |
ZHAO Xinyu, CHEN Yangyang, CHEN Jingbang, CAI Dongbo, WEI Xuetuan.
Optimization of Synthetic Complete Medium for Enhanced Nattokinase Production by Genetically Engineered Bacillus licheniformis
[J]. FOOD SCIENCE, 2016, 37(7): 140-145.
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