[1] |
ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong.
Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 197-205.
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[2] |
LI Sining, TANG Shanhu, REN Ran.
Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
[J]. FOOD SCIENCE, 2021, 42(18): 127-134.
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[3] |
ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju.
Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk
[J]. FOOD SCIENCE, 2020, 41(2): 73-79.
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[4] |
LIU Weiliang, MAO Ruixia, WANG Xuefeng, JI Yu, ZHAO Cunchao, WEI Guangqiang, HUANG Aixiang.
Screening for Ethanol-Degrading Strains and Evaluation of Antialcoholic Efficacy of Fermented Milk Product with Them
[J]. FOOD SCIENCE, 2020, 41(2): 107-113.
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[5] |
ZHAO Shengming, ZHAO Yanyan, MA Hanjun, PAN Runshu.
Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk
[J]. FOOD SCIENCE, 2019, 40(6): 187-194.
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[6] |
HAO Xiaona, LUO Tianqi, ZHANG Jian, ZHAO Xiao, YU Zhijian, CAO Yongqiang, YANG Zhennai.
Regulation of Intestinal Flora Structure by Pasteurized Fermented Milk with Lactobacillus plantarum YW11
[J]. FOOD SCIENCE, 2019, 40(15): 169-176.
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[7] |
Mayira AHAT, Xirinay ABLIKIM, Nurgul RAHMAN.
Diversity of Culturable Microorganisms in Traditional Fermented Milk from South Xinjiang as Analyzed by High-Throughput Pyrosequencing
[J]. FOOD SCIENCE, 2018, 39(20): 126-131.
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[8] |
CAO Yongqiang, ZHANG Jian, ZHENG Zhe, MEI Xueyang, WANG Shijie, ZHU Hong, YANG Zhennai.
Therapeutic Effect of Lactobacillus paracasei N1115 Fermented Milk in Constipated Mice
[J]. FOOD SCIENCE, 2018, 39(1): 185-191.
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[9] |
WANG Hao, LIU Zhenmin, ZHANG Hui.
Advances in Koumiss and Viili
[J]. FOOD SCIENCE, 2016, 37(3): 247-252.
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[10] |
ZHOU Huimin1, LIU Chen1, GUO Yuxing1,*, PAN Daodong1,2, ZENG Xiaoqun2, SUN Yangying2.
Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus
[J]. FOOD SCIENCE, 2015, 36(7): 61-65.
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[11] |
YU Jiaojiao, MA Yafang, WEN Delan, GAO Zhenyang, LI Wei, TANG Weizhi, DONG Mingsheng.
Effects of Fructooligosaccharide and Galactooligosaccharide at Different Concentrations on the Quality of Fermented Milk
[J]. FOOD SCIENCE, 2015, 36(7): 66-70.
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[12] |
CHEN Xia, BAO Yifeng, CHEN Dawei, ZHAO Haiqing, GU Ruixia.
Effect of Residual Ofloxacin in Raw Milk on Texture and Rheological Behavior of Fermented Milk Produced by S. thermophilus grx02
[J]. FOOD SCIENCE, 2015, 36(23): 18-22.
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[13] |
FAN Wei, ZHANG Dongdong, ZHANG Yu, JIANG Tiemin, CHEN Lijun.
Effect of Kluyveromyces marxianus on Lactose Metabolism in Traditional Fermented Milk
[J]. FOOD SCIENCE, 2015, 36(15): 128-134.
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[14] |
HU Qin-ling, ZHENG Liang-qing, WANG Shen, YI Qing, WU Yong-ning, GONG Zhi-yong*.
Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate
[J]. FOOD SCIENCE, 2014, 35(24): 24-28.
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[15] |
CUI Nan, TAO Xiao-yun, LI Juan, CHEN Jian, ZHAO Li-yi, SUN Ai-dong.
Optimization of Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from Terebrio molitor L. Protein by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(15): 156-160.
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