| [1] |
DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke.
Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation
[J]. FOOD SCIENCE, 2025, 46(6): 381-391.
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| [2] |
LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia.
Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine
[J]. FOOD SCIENCE, 2025, 46(5): 216-225.
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| [3] |
LI Jiaxin, XU Binyan, YU Baihan, YANG Xueshan, ZHU Xia.
Effects of Mixing Ratio and Mixed Culture Fermentation on the Quality of Fuji-Merlot Wine
[J]. FOOD SCIENCE, 2025, 46(4): 81-90.
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| [4] |
ZHANG Qian, LIANG Jiamin, XU Tengyu, XIAO Xiong, CHEN Xiong, LI Xin.
Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu
[J]. FOOD SCIENCE, 2025, 46(18): 63-72.
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| [5] |
ZHAO Jianlei, QIU Shuyi, WANG Xiaodan, YUAN Meng, ZHOU Hongxiang.
Interaction Mechanism of Wickerhamomyces anomalus and Saccharomyces cerevisiae in Mixed Culture Fermentation
[J]. FOOD SCIENCE, 2022, 43(16): 201-208.
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| [6] |
XIA Hongchuan, ZHANG Zhong, SUN Lijun, LI Wei, ZHANG Junxiang,.
Effect of Mixed Culture Fermentations on the Aroma Compounds of ‘Cabernet Sauvignon’ Dry Red Wine Produced in the Eastern Foothill of Helan Mountain
[J]. FOOD SCIENCE, 2022, 43(14): 165-175.
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| [7] |
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng.
Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
[J]. FOOD SCIENCE, 2021, 42(2): 97-104.
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| [8] |
MENG Diaoqin, WU Xia, YUE Tianli, GAO Zhenpeng.
Screening of Probiotics for Mixed Culture Fermentation of Cloudy Apple Juice and Construction of Kinetic Models
[J]. FOOD SCIENCE, 2019, 40(12): 153-159.
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| [9] |
YUAN Miaomiao, JIANG Kaikai, SUN Yuxia, WANG Shiping.
Effects of Torulaspora debrueckii on Wine Aroma
[J]. FOOD SCIENCE, 2018, 39(4): 99-105.
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| [10] |
ZHANG Wenwen, BAI Mengyang, WU Zufang, WENG Peifang, MIAO Yingjie.
Research Progression in Mixed Culture Fermentation of Fruit Wine with Yeasts
[J]. FOOD SCIENCE, 2018, 39(19): 252-259.
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| [11] |
CAI Chuangwei, HUANG Xiaoyue, NIE Fanghong, XU Defeng, HAO Jiangwei.
Effect of Polysaccharides from Liquid Culture of Cordyceps sinensis CAMT 63341 on Behavior and Immunity Organ Indexes of Mice
[J]. FOOD SCIENCE, 2018, 39(1): 232-237.
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| [12] |
Bai Mengyang, Wu Zufang, LI Ruoyun, Weng Peifang, Zhang Xin.
Interaction between Saccharomyces cerevisiae and Pichia fabianii in a Mixed Culture
[J]. FOOD SCIENCE, 2017, 38(12): 9-14.
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| [13] |
WANG Xingchen, HU Kai, TAO Yongsheng.
Kinetics of Alcohol Fermentation by Mixed Cultures of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2016, 37(3): 103-108.
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| [14] |
TIAN Lu, WANG Liping.
Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
[J]. FOOD SCIENCE, 2016, 37(19): 197-203.
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| [15] |
QU Hongyan, GUO Chengjin*.
Ultraviolet-Induced Mutagenesis of Cordyceps sinensis and Cordyceps militaris Protoplast Fusant
[J]. FOOD SCIENCE, 2015, 36(5): 120-125.
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