[1] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[2] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[3] |
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili.
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili
[J]. FOOD SCIENCE, 2019, 40(20): 130-135.
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[4] |
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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[5] |
LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,.
Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese
[J]. FOOD SCIENCE, 2019, 40(18): 121-129.
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[6] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
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[7] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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[8] |
LU Hongyun, WU Tianxiang, ZHONG Min, NIE Wenqiang.
Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa
[J]. FOOD SCIENCE, 2018, 39(6): 101-106.
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[9] |
LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin.
Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production
[J]. FOOD SCIENCE, 2018, 39(24): 162-167.
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[10] |
WANG Ting, WEN Zijian, JI Xiaotong, WANG Ling, NIAN Yiying, XUE Peng, SUN Meiling, ZHENG Yingxue,YAO Xishan, LI Dongmei, ZHANG Gongliang, HOU Hongman, SUN Liming,.
Investigation of Fermentation Conditions for Fibrinolysin Production from Sea Cucumber Ovum by Bacillus natto and Bioactive Activity of the Fermentation Product
[J]. FOOD SCIENCE, 2017, 38(8): 43-48.
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[11] |
ZHOU Lihua, LI Yan.
Wine Fermentation Properties of Indigenous Saccharomyces cerevisiae KDLYS9-16 with High β-D-Glucosidase Activity
[J]. FOOD SCIENCE, 2017, 38(6): 123-129.
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[12] |
TAO Ruyu1,2, HAO Limin1,2,*, CHEN Qiang1, JIA Shiru2,*, ZHANG Liming2, WANG Xu1.
Recent Progress in Pharmacological Activities of Polysaccharides from the Mycelia of Liquid-Cultured Ganoderma lucidum
[J]. FOOD SCIENCE, 2015, 36(9): 260-264.
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[13] |
WEI Chaoyang1, HE Liang2, SHAO Shuangshuang1, FENG Yili3, LI Weiqi1,*, CHENG Junwen2.
A Review on the Effects of Exogenous Additives on Submerged Fermentation of Edible and Medicinal Fungi
[J]. FOOD SCIENCE, 2015, 36(7): 245-250.
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[14] |
LI Juan, CAO Ze-hong*, LI Chao, GAO Ming-xia, GAO Zhao-jian, WANG Chun, CHEN Kuo, JIN Wei-tao, ZHANG Chen-jie,LIN Zhan-sheng, LI Xue-qing, WANG Juan.
Optimization of Submerged Fermentation Conditions by Response Surface Analysis for Endoinulinase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(9): 207-212.
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[15] |
ZHAO Long,JIANG Xue-wei*,BIAN Jia-wei,SHEN Jun-xiu,CHEN Yong-fa.
Process Conditions for L-Lactic Acid Production by Corncob-immobilized Rhizopus oryzae
[J]. FOOD SCIENCE, 2013, 34(7): 201-205.
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