[1] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[2] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[3] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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[4] |
LIU Kaifang, XI Zhiwen, HUANG Linna, HUI Fengli.
Optimization of High Cell Density Fermentation of Saccharomyces boulardii for Enhanced Biomass Production
[J]. FOOD SCIENCE, 2019, 40(8): 56-62.
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[5] |
HUANG Xue, WANG Ying, ZHANG Hui, ZHAO Meng, FANG Yapeng.
Construction and Characterization of Medium-Chain Triglyceride (MCT)/Zein Microcapsules with Core-Shell Structure
[J]. FOOD SCIENCE, 2019, 40(4): 21-27.
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[6] |
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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[7] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[8] |
RAN Guojing, JIANG Xinwei, LI Haoyi, CHEN Junliang, LI Xusheng, SUN Jianxia, BAI Weibin.
Rapid Preparation of Cyanidin-3-glucoside from Mulberry Fruit by Preparative Medium Pressure Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(3): 94-100.
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[9] |
YANG Ruidong, LI Bohai, WANG Yuanchi, DONG Anli, SUN Haotian, ZHANG Heping.
Optimization of High Cell Density Culture of Lactobacillus buchneri IMAU80233
[J]. FOOD SCIENCE, 2019, 40(22): 147-154.
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[10] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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[11] |
YAO Bo, YUN Jianmin, AI Duiyuan, YAN Haijiao, BAI Jie, LI Duojia.
Screening of Aroma-Producing Yeast from Jiangshui, a Traditional Chinese Fermented Vegetable Food, and Optimization of Its Enrichment Medium
[J]. FOOD SCIENCE, 2018, 39(6): 107-115.
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[12] |
LIANG Li, DU Aruna, MA Tao, CHEN Fang, LIAO Xiaojun, HU Xiaosong, SONG Yi.
Optimized Pre-Treatment and Storage Properties of Low-Salt Pickled Cowpea
[J]. FOOD SCIENCE, 2018, 39(6): 246-251.
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[13] |
YANG Shengyuan, LI Yun.
Optimization of Fermentation Medium for Glutamate Decarboxylase Production by Enterococcus faecium by Bidirectional One-Factor-at-a-Time and Taguchi Methods
[J]. FOOD SCIENCE, 2018, 39(4): 90-98.
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[14] |
BAI Mei, LIU Shuangping, MAO Jian, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, XU Zhenghong.
Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation
[J]. FOOD SCIENCE, 2018, 39(18): 61-66.
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[15] |
YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu.
Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20
[J]. FOOD SCIENCE, 2018, 39(1): 118-123.
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