| [1] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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| [2] |
GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan.
Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli
[J]. FOOD SCIENCE, 2021, 42(7): 45-51.
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| [3] |
SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2021, 42(2): 312-318.
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| [4] |
MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian.
Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine
[J]. FOOD SCIENCE, 2021, 42(2): 114-120.
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| [5] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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| [6] |
SHAN Shan, HUANG Yanmei, ZHAO Xuelong, CHEN Wenyao, LIU Chengwei, LONG Zhong’er, LIU Daofeng,.
Detection of Escherichia coli O157:H7 by Cascade Signal Transduction System Combined with Immunochromatography
[J]. FOOD SCIENCE, 2021, 42(18): 314-320.
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| [7] |
ZHAO Linna, LIU Na, WANG Xueshuo, CUI Shenghui.
Preparation of Reference Materials for Enteroaggregative Escherichia coli Cells and Genomic DNA
[J]. FOOD SCIENCE, 2021, 42(18): 103-110.
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| [8] |
WANG Yaling, ZHAO Junying, QIAO Weicang, ZHANG Minghui, LIU Yan, CHEN Lijun.
Determination of 10 Elements in Breast Milk by Inductively Coupled Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 165-169.
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| [9] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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| [10] |
GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui.
Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle
[J]. FOOD SCIENCE, 2021, 42(13): 87-93.
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| [11] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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| [12] |
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It
[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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| [13] |
Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng.
Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip
[J]. FOOD SCIENCE, 2021, 42(10): 297-304.
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| [14] |
HOU Ran, ZHAO Wei, LU Shiling, HAN Ping, LIU Lu, AI Yanwen, DONG Juan.
Effect of Secondary Sterilization on Oxidation, Characteristics and Structure of Myofibrillar Protein in Sauced Sheep Tripe during Storage
[J]. FOOD SCIENCE, 2021, 42(1): 124-131.
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| [15] |
LUO Huabin, SHENG Zhenzhen, SI Yongli, CHEN Yanting, LIN Lu, GAO Xing, YANG Wenge.
Effect of Ultra-high Pressure on Quality Preservation of Hairtail Fish Balls during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(1): 157-162.
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