[1] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
|
[2] |
LIU Zhentong, ZHANG Peng, LI Jiangkuo, YAN Tingcai, LI Chunyuan.
Effect of Biological Preservative Paper on Shelf Quality and Flavor Substances of Suffolk Red Seedless Grapes at Different Cold Storage Periods
[J]. FOOD SCIENCE, 2017, 38(7): 238-246.
|
[3] |
ZHANG Peng, LI Xin, LI Jiangkuo, ZHOU Bin.
Effect of 1-MCP Combined with Different Concentrations of Natamycin on Quality and Aroma Substances of Fuji Apple during Ambient Shelf Life after Cold Storage
[J]. FOOD SCIENCE, 2016, 37(20): 234-240.
|
[4] |
WANG Shuang1, ZHOU Wei1,2, LIU Hongran1, LI Yongbo1, MA Chaofeng1, ZHANG Yan1,*.
Effects of Oxygen Vectors on Microbial Production of Natamycin
[J]. FOOD SCIENCE, 2015, 36(9): 102-107.
|
[5] |
LI Yu, WU Cai-e*, FAN Gong-jian, LI Ting-ting, WU Hai-xia, HUA Jing.
Antimicrobial and Preservative Effects of Natamycin on Ginkgo Fruits
[J]. FOOD SCIENCE, 2014, 35(4): 220-225.
|
[6] |
WEI Bao-dong, WANG Li-yan, YU Si-wen, PAN Ya-hui.
Influences of Plant Hormones on the Natamycin Production of Streptomyces natalensis
[J]. FOOD SCIENCE, 2014, 35(11): 185-189.
|
[7] |
WEI Bao-dong,PAN Ya-hui,WANG Ya-nan,WANG Li-yan.
Screening of Fungal Elicitor for Fermentative Production of Natamycin and Optimization of Induction Conditions
[J]. FOOD SCIENCE, 2013, 34(7): 196-200.
|
[8] |
GU Ren-yong,LI Zhi-ping,YIN Yong-zhong.
Effect of Microwave Treatment Coupled with Natamycin Coating on Preservation of Chinese Chestnut
[J]. FOOD SCIENCE, 2013, 34(24): 309-312.
|
[9] |
SONG Xiu-xiang,LU Xiao-xiang,CHEN Shao-hui,LI Jiang-kuo.
Effect of Natamycin Combined with Ice-Temperature Storage on Postharvest Physiological Quality of Green Asparagus
[J]. FOOD SCIENCE, 2013, 34(24): 294-298.
|
[10] |
SUI Sha-sha,LI Zhi-wen,ZHANG Ping,NONG Shao-zhuang.
Inhibitory Activity of Natamycin Combinedwith Citric Acid on Postharvest Botrytis cinerea in Grape Berries
[J]. FOOD SCIENCE, 2013, 34(24): 299-303.
|
[11] |
LIN Ben-fang,LU Xiao-xiang,LI Jiang-kuo,CHEN Shao-hui.
Effect of Controlled Freezing Point Storage Combined with Natamycin on the Quality and Physiology of Broccolis
[J]. FOOD SCIENCE, 2013, 34(16): 301-305.
|
[12] |
GAO Yu-rong,WANG Xue-ping,LIU Yang.
Biological Stability of Natamycin Solution
[J]. FOOD SCIENCE, 2010, 31(9): 41-44.
|
[13] |
HAN De-quan,WANG Yi,SUN Qing-shen,WU Tong.
Sensory Quality Improvement of Pickled Cabbage by Adding Natamycin before Fermentation
[J]. FOOD SCIENCE, 2010, 31(23): 314-316.
|
[14] |
CHEN He,WANG Lei*,WANG Yong.
A Model-based Study of Formulation of Compound Preservatives for Prolonging the Shelf Life of Dried Persimmon
[J]. FOOD SCIENCE, 2010, 31(12): 270-273.
|
[15] |
MENG Xian-jun WANG Ling-xia ZHENG Feng-e WEI Bao-dong ZHANG Qi.
Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin
[J]. FOOD SCIENCE, 2009, 30(7): 172-176.
|