| [1] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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| [2] |
ZHANG Buke, SHI Jun, PAN Yingjie, ZHAO Yong, LIU Haiquan.
Growth Heterogeneity of Vibrio parahaemolyticus under Different Oligotrophic Conditions
[J]. FOOD SCIENCE, 2021, 42(14): 54-61.
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| [3] |
YANG Yufei, LIU Cuiling, WU Jingzhu, SUN Xiaorong.
Terahertz Spectroscopy for Non-destructive Identification of Quality Change of Edible Oils during Storage
[J]. FOOD SCIENCE, 2021, 42(12): 248-254.
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| [4] |
CHANG Peng, XIE Yanying, WANG Hao, XIA Xiufang.
Effects of Heat Treatment Temperature and Time on Thermal Aggregation Behavior of Myofibrillar Proteins from Mirror Carp (Cyprinus carpio)
[J]. FOOD SCIENCE, 2021, 42(1): 101-107.
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| [5] |
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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| [6] |
LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing.
Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper
[J]. FOOD SCIENCE, 2020, 41(3): 178-184.
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| [7] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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| [8] |
HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai.
Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
[J]. FOOD SCIENCE, 2020, 41(24): 95-101.
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| [9] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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| [10] |
WU Yi, HU Jianzhong, HAN Xue, YIN Liqiang, YUAN Weiqiong, SHI Hao, LÜ Zhaolin.
Effects of Salt Treatment on Volatile Components of Kushui Rose (Rosa setate × R. rugosa) Hydrosol Analyzed by SPME-GC-MS
[J]. FOOD SCIENCE, 2020, 41(20): 205-210.
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| [11] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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| [12] |
ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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| [13] |
ZHU Xia, WANG Lulu, ZHAO Dandan, WANG Shi, HAN Shunyu, YANG Xueshan.
Analysis of Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province
[J]. FOOD SCIENCE, 2020, 41(18): 159-164.
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| [14] |
MU Xiaojing, FANG Guanyu, JIANG Yujian.
Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2020, 41(14): 262-270.
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| [15] |
ZHANG Nana, LIU Yang, YU Yi, ZHAO Yu, DOU Tonghai, XU Qiong, DUAN Wenfeng, WENG Shiyu.
Real-Time Fluorescent Quantitative PCR Method for Detection of Lactobacillus acidophilus in Probiotic Beverages
[J]. FOOD SCIENCE, 2019, 40(8): 27-32.
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