[1] |
YE Jingqin, XIAO Ye, YAN Jun, XU Changhua, WANG Liping, LU Ying.
Immunosuppressive Effect and Mode of Action of Lactobacillus rhamnosus on Tetrodotoxin
[J]. FOOD SCIENCE, 2021, 42(14): 103-109.
|
[2] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
|
[3] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
|
[4] |
DING Jie, WANG Mengmeng, WANG Liping, LU Ying.
Effect of Lactobacillus rhamnosus on the Toxicity of Tetrodotoxin in the Liver of Puffer Fish
[J]. FOOD SCIENCE, 2019, 40(19): 237-241.
|
[5] |
GAO Yuting, ZHANG Peng, DU Gang, LI Shiming, ZHAO Hui.
Effects of Artificial Sweeteners on Human Health
[J]. FOOD SCIENCE, 2018, 39(7): 285-290.
|
[6] |
SUN Lihui, WANG Yunxiao, Lü Shiwen, LI Man, HE Leiyu, BAO Yongming.
Isolation and Identification of a Strain for High-Yield Production of L-Lactic Acid and Optimization of Its Culture Medium
[J]. FOOD SCIENCE, 2018, 39(6): 135-140.
|
[7] |
ZHAO Zishu, LI Jinian, GUO Qian, YE Xiangyu, HU Mengxin,.
Surface Modification of Polypropylene Fiber Membranes with Dopamine to Enhance the Formation of Lactobacillus paracasei Biofilms and Its Fermentation Performance for Lactic Acid Production
[J]. FOOD SCIENCE, 2017, 38(14): 71-77.
|
[8] |
HOU Xiaolun, LIU Yaqing, GUO Weiting, GAO Hongliang, CHANG Zhongyi, BU Guojian, LU Wei, XIE Xiujuan, JIN Mingfei.
Strain Improvement by Protoplast Fusion for Enhanced Transglutaminase Production
[J]. FOOD SCIENCE, 2016, 37(3): 145-150.
|
[9] |
JIA Rui, ZHANG Chong, Lü Fengxia, BIE Xiaomei, ZHAO Haizhen, LU Zhaoxin.
Breeding and Comparative Analysis of High-Yield Bacitracin-Producing Bacillus licheniformis by Genome Shuffling
[J]. FOOD SCIENCE, 2016, 37(23): 135-140.
|
[10] |
XU Wei, LI Hongjun, HE Zhifei.
Advances in Toxin-Antitoxin System of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2015, 36(19): 260-264.
|
[11] |
SHAO Li1,2, WU Zhengjun1, ZHANG Hao2, CHEN Wei2, GUO Benheng1,2,*.
Observation of Exopolysaccharide S2 from Lactobacillus rhamnosus KF5 Using Atomic Force Microscopy
[J]. FOOD SCIENCE, 2015, 36(13): 43-47.
|
[12] |
KONG Fan-hua, LIU Lu, ZHANG Shu-wen, LU Jing, LI Hong-juan, XUE Hai-xiao, ZHAO Li-li, ZHOU Zhi-jiang, Lü Jia-ping.
Purification of Glucose Tolerance Factor (GTF) from High-Chromium Yeast
[J]. FOOD SCIENCE, 2014, 35(21): 1-4.
|
[13] |
CAI Cong1,2, JIANG Ting2, ZHENG Zhao-juan2, OUYANG Jia1,2,*.
Improved Xylose Utilization of Bacillus coagulans by Atmospheric and Room Temperature Plasma Mutation for Production of Lactic Acid
[J]. FOOD SCIENCE, 2014, 35(1): 125-129.
|
[14] |
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.
|
[15] |
.
Lactobacillus rhamnosus B10 Treatment Ameliorates Ethanol-induced Mouse Liver Injury by Antioxidant Pathways
[J]. FOOD SCIENCE, 2012, 33(23): 270-273.
|