[1] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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[2] |
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,.
Effect of Cooking on the Quality of Fenneropenaeus chinensis
[J]. FOOD SCIENCE, 2020, 41(2): 276-283.
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[3] |
NING Yawei, SU Dan, FU Yunan, LIU Yangliu, WANG Zhixin, JIA Yingmin.
Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with Citric Acid against Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(19): 31-37.
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[4] |
ZHANG Wenjing, YANG Shini, DU Shuang, JIANG Jiao, YE Dongqing, LIU Yanlin.
Potential Application of Mixed Starter Cultures of Indigenous Pichia kluyveri and Saccharomyces cerevisiae to Wine Aroma Enhancement
[J]. FOOD SCIENCE, 2020, 41(12): 84-90.
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[5] |
RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan.
Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage
[J]. FOOD SCIENCE, 2020, 41(10): 101-109.
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[6] |
WANG Miaoying, Aygul·AHMAT, CAO Mengli, Alyae·WBLI.
Effect of Citric Acid on Insulin Sensitivity in Hyperlipidemic Mice
[J]. FOOD SCIENCE, 2019, 40(9): 132-138.
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[7] |
YANG Shini, YE Dongqing, JIA Hongshuai, ZHANG Wenjing, SONG Yuyang, LIU Yanlin.
Oenological Potential of Indigenous Torulaspora delbrueckii for Winemaking
[J]. FOOD SCIENCE, 2019, 40(18): 108-115.
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[8] |
LI Huamin, SUN Shuyang, HUANG Pingping, SUN Xuemei, CHE Changyuan, LIU Wenli.
Mixed-Culture Cherry Wine Fermentation with Torulaspora delbrueckii WA19 and Saccharomyces cerevisiae F33
[J]. FOOD SCIENCE, 2018, 39(24): 123-130.
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[9] |
YOU Ya, DUAN Changqing, YAN Guoliang.
Effects of Mixed Fermentation of Candida humilis and Saccharomyces cerevisiae on Ethanol Content and Aroma of Wine
[J]. FOOD SCIENCE, 2018, 39(20): 146-154.
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[10] |
CUI Wenhui, GUO Qin, LI Qingpeng, JIN Jing, HA Yiming.
Comparison of Structural and Functional Properties of Chitosan and Chitosan-Citric Acid Complex
[J]. FOOD SCIENCE, 2017, 38(5): 134-141.
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[11] |
HU Jing, SUN Junshe, TAN Xiaoyan, HU Shaofeng, QIN Zifang, NING Huijuan, ZHANG Xiuqing.
Removal of Cadmium from Lentinus edodes Using Citric Acid: Optimization of Processing Conditions Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(14): 181-186.
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[12] |
GUO Xiaomeng, ZHAO Fushi, YE Xiaohui, MA Tingjun,.
Response Surface Optimization of GABA Accumulation in Germinated Quinoa under Citric Acid Stress and Its ACE Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2017, 38(14): 221-226.
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[13] |
ZHANG Wenjing, CHEN Shunsheng.
Preparation of Blended Calcium Powders from Shrimp Shell and Evaluation of Its Calcium Absorption in Rats
[J]. FOOD SCIENCE, 2016, 37(14): 1-5.
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[14] |
XIANG Shiqiong, WU Yinglong.
Effect of Citric Acid-Modified Sweet Potato Starch on Meat Quality of Schizothorax prenanti Tchang
[J]. FOOD SCIENCE, 2016, 37(13): 194-198.
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[15] |
LIU Guanxing, HAN Ningning, MA Haitian*.
Effect and Mechanism of Garcinia cambogia Extract on Lipid Metabolism in Male Rats
[J]. FOOD SCIENCE, 2015, 36(9): 202-208.
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