[1] |
LU Jie, TIAN Jing, LIANG Zhenhua, WANG Jinmei, KANG Wenyi, MA Changyang, LI Changqin.
Application of Near Infrared Spectroscopy in the Rapid Detection of Total Sugar Content in Lentinula edodes
[J]. FOOD SCIENCE, 2021, 42(12): 189-194.
|
[2] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
|
[3] |
KONG Qi, MU Honglei, HAN Yanchao, WU Weijie, FANG Xiangjun, LIU Ruiling, CHEN Hangjun, GAO Haiyan.
Preparation of Composite Phase Change Cold Storage Material and Its Effect on Storage Quality of Lentinula edodes
[J]. FOOD SCIENCE, 2020, 41(15): 238-246.
|
[4] |
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.
|
[5] |
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.
|
[6] |
YE Yujie, SHI Guang, ZHOU Zhengyi, WANG Jiaqi, AN Liping, DU Peige.
Comparative Chemical Composition of Mycelium and Fruit Body of Phellinus igniarius
[J]. FOOD SCIENCE, 2019, 40(24): 246-251.
|
[7] |
WANG Zhenyu, HU Huimin, GONG Di, ZHANG Guojun, Dov PRUSKY, BI Yang.
Acid-Base Property of Trichothecium roseum and Effect of pH on Its Extracellular Enzyme Activities and Pathogenicity
[J]. FOOD SCIENCE, 2019, 40(22): 161-166.
|
[8] |
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.
|
[9] |
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.
|
[10] |
CHEN Gang, ZHAN Yong, YANG Yong, WU Zhen, XIE Huichuan, SHI Wenjuan, CHAI Jiayan, GONG Hurong, LUO Yang.
Effect of Cultivation Temperature on Extracellular Enzyme Activities and Nutritional Quality Characteristics of Tremella fuciformis
[J]. FOOD SCIENCE, 2017, 38(23): 113-120.
|
[11] |
HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming.
Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 185-190.
|
[12] |
NIE Wenqiang, WU Tianxiang, ZHONG Min, LU Hongyun.
Transcriptome Sequencing and Analysis of Grifola frondosa Mycelia
[J]. FOOD SCIENCE, 2017, 38(20): 6-11.
|
[13] |
MA Lu, LIN Yanquan, YING Zhenghe, JIANG Xiaoling.
Nutritional Value of Proteins from Mycelia and Fruit Bodies of Sparassis latifolia
[J]. FOOD SCIENCE, 2016, 37(5): 214-218.
|
[14] |
GE Yonghong, LI Canying, Lü Jingyi, LI Jianrong.
Progress in Extracellular Enzymes Secreted by Postharvest Decay Fungi in Fruits and Vegetables
[J]. FOOD SCIENCE, 2016, 37(15): 265-270.
|
[15] |
WANG Dawei, MA Yanshi, LI Na, JIN Fengshi.
Influence of Aging Time on Aroma Components and Full-Bodied Flavor of Fermented Lentinula edodes Wine
[J]. FOOD SCIENCE, 2016, 37(14): 80-85.
|