[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
|
[2] |
NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng.
Progress in Research on Microbial Inulosucrase and Its Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 260-266.
|
[3] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
|
[4] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
|
[5] |
LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo.
Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2021, 42(2): 151-157.
|
[6] |
YANG Mei, ZHAI Xiaodong, HUANG Xiaowei, LI Qi, ZOU Xiaobo.
Rapid Determination of Beer Quality by Using Olfactory Visualization Technology
[J]. FOOD SCIENCE, 2021, 42(18): 225-231.
|
[7] |
WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang.
Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt
[J]. FOOD SCIENCE, 2021, 42(17): 133-142.
|
[8] |
LI Ruohua, YANG Hua, LEI Lin, YE Fayin, ZHAO Guohua.
Curcumin Loading Properties of Folic Acid and Octenyl Succinic Anhydride Modified Inulin Micelles
[J]. FOOD SCIENCE, 2021, 42(11): 26-33.
|
[9] |
YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong.
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 167-174.
|
[10] |
GUAN Jiaqi, LI Bailiang, JIAO Wenshu, LI Huizhen, YUE Yingxue, LI Na, SHI Jialu, ZHAO Li, HUO Guicheng.
Recent Advances in Understanding the Role of Probiotics in Promoting Intestinal Development
[J]. FOOD SCIENCE, 2020, 41(21): 278-285.
|
[11] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
|
[12] |
LI Aili, ZHANG Xin, LI Ying, YANG Jiajie, MA Xiangyang, JIA Xindong, DU Peng.
Recent Progress in Understanding the Involvement of miRNA in the Protective Effect of Probiotics on Intestinal Barrier Function
[J]. FOOD SCIENCE, 2020, 41(19): 318-326.
|
[13] |
LIU Yixuan, XU Guoqi, CAO Pengxi, JIN Yanlong, LI Xiaoyan, LIU Xing.
Microbial Diversity of Yak Yogurt in Agricultural and Pastoral Areas of Tibet Analyzed Based on High-throughput 16S rRNA Gene Sequencing
[J]. FOOD SCIENCE, 2020, 41(18): 92-97.
|
[14] |
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing.
Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Dairy Products in Yili, Xinjiang and Optimization of Their Mixtures for Mixed-culture Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 172-179.
|
[15] |
SHI Jialu, YAN Fenfen, LI Huizhen, JIAO Wenshu, GUAN Jiaqi, SONG Yue, HUO Guicheng.
Recent Advances in Understanding the Potential Impact of Probiotic on Ulcerative Colitis
[J]. FOOD SCIENCE, 2020, 41(15): 301-308.
|