[1] |
HOU Can, DU Yuguang, WANG Xi,XIAO Jie, FAN Yihang, DONG Zhizhong, CHANG Guosheng, WANG Wei, LI Song, YING Jian.
Fermented Dark Tea with Pericarpium Citri Reticulatae: Comparison of Chemical Composition with Raw Dark Tea and Bioactivities in Vitro
[J]. FOOD SCIENCE, 2020, 41(18): 226-232.
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[2] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
[J]. FOOD SCIENCE, 2017, 38(2): 20-26.
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[3] |
ZHANG Xiaoxiao, NIU Dandan, SHEN Wei, LI Yu, LU Fuping.
Expression and Enzymatic Properties of β-Amylase
[J]. FOOD SCIENCE, 2016, 37(3): 164-169.
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[4] |
XU Donglan, WANG Qingchuan, ZENG Xiaoxiong, SUN Yi.
Interaction Properties of Caffeoylquinic Acid Derivatives from Ilex kudingcha C. J. Tseng with α-Amylase
[J]. FOOD SCIENCE, 2016, 37(13): 6-12.
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[5] |
QIN Yu, SHAO Yuanyuan, XIONG Shuo, TENG Jie, FENG Jinyu, XIAO Wenjun.
Inhibitory Effect of Gallic Acid on Pancreatic α-Amylase and Trypsin
[J]. FOOD SCIENCE, 2015, 36(3): 41-45.
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[6] |
CHEN Jingbang, ZHOU Yinhua, ZHAO Xinyu, CHEN Shouwen, WEI Xuetuan.
Comparative Analysis on the Effects of Different Host Strains of Bacillus licheniformis on the Expression and Secretion of α-Amylase
[J]. FOOD SCIENCE, 2015, 36(17): 196-200.
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[7] |
LI Yuan-zhao, SUN Jun-liang*, LIANG Xin-hong, ZHANG Yong-shuai.
Construction and Carbon Catabolite Repression of Recombinant Bacillus subtilis PaE
[J]. FOOD SCIENCE, 2014, 35(23): 134-138.
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[8] |
LIU Mei-sen, LIN Han-qing, ZHANG Xiang-yang, GAO Li-xiao, HE Xiao-yong, ZHANG Zhi-fen, ZANG Cheng-guo.
Optimization of Double Enzymatic Hydrolysis of Rice for Production of Infant Formula Rice Powder Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 63-67.
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[9] |
LU Qiu, CHEN Chao-yin, ZHAO Sheng-lan.
Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase
[J]. FOOD SCIENCE, 2014, 35(19): 328-332.
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[10] |
WANG Fa-xiang, YU Jian, WANG Jian-hui, LI Xiang-hong, HE Ji-hua, LIU Yong-le*.
Optimization of Protoplast Formation and Regeneration from an Aspergilli niger Strain Producing Acid-Stable α-Amylase
[J]. FOOD SCIENCE, 2014, 35(1): 155-158.
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[11] |
NIE Kun-lun1,2,HE Li3,SU Xiao-juan1,2,BIAN Jin-lin1,2,GUO Jin-long1,DU Xiao1,2,*.
Screening and Evaluation of α-Amylase-inhibiting Fractions Extracted from Ya’an Tibetan Tea
[J]. FOOD SCIENCE, 2013, 34(9): 74-79.
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[12] |
LIU Jie-chao,ZHANG Chun-ling,LIU Hui,ZHENG Xiao-wei,WANG Si-xin,JIAO Zhong-gao.
Supercritical CO2 Extraction and Bioactivity of Polyphenols from Chinese Jujube Seeds
[J]. FOOD SCIENCE, 2013, 34(22): 64-69.
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[13] |
LIU Yang, SHEN Wei, SHI Gui-Yang, WANG Zheng-Xiang.
Enzymatic Properties of Mesophilic α-Amylase from Bacillus amyloliquefaciens M23
[J]. FOOD SCIENCE, 2008, 29(9): 373-377.
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[14] |
YU He-Yu, WANG Sui.
Study on Enzymatic Production of Low-molecular Weight Chitosan
[J]. FOOD SCIENCE, 2008, 29(8): 464-466.
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[15] |
YANG Liu, LIU Yong.
Study on Enzymatic Extraction of Dietary Fibre from Wheat Bran
[J]. FOOD SCIENCE, 2008, 29(8): 303-305.
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