| [1] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
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| [2] |
CAI Xiaoyu, DAI Sendi, DING Wenlong, WANG Ziquan, WANG Meng, QI Congyan, ZHANG Wei, LIU Siyuan, SUI Zhiwei.
Rapid and Quantitative Detection of Viable Streptococcus thermophilus in Yoghurt Based on Flow Cytometry Technology
[J]. FOOD SCIENCE, 2026, 47(7): 109-118.
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| [3] |
WEI Zhen, CHEN Jinling, XU Linxiang.
Bioinformatics Analysis, Heterologous Expression and Enzymatic Characterization of Dextranase from Streptococcus thermophiles LMG 18311
[J]. FOOD SCIENCE, 2025, 46(22): 246-256.
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| [4] |
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong.
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
[J]. FOOD SCIENCE, 2025, 46(20): 14-25.
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| [5] |
YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang.
Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
[J]. FOOD SCIENCE, 2024, 45(22): 180-188.
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| [6] |
ZHANG Yaoqi, QIAN Weidong, FU Linglin, WANG Yanbo, ZHANG Qiaozhi.
Effect of Anaerobic Treatment on Bioactive Properties of Yellow Tea and Metabolomic Analysis of Its Promoting Effect on γ-Aminobutyric Acid Enrichment
[J]. FOOD SCIENCE, 2023, 44(6): 65-73.
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| [7] |
FU Rao, LIANG Zhe, WEN Xin, NI Yuanying.
Ameliorative Effect and Mechanism of Cerasus humilis (Bge.) Sok on Insomnia in Mice
[J]. FOOD SCIENCE, 2023, 44(21): 151-158.
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| [8] |
CHEN Yiting, TANG Jing, MENG Xianwei, WANG Chunfei, JIN Peng, ZHENG Yonghua.
Effect of Adenosine Triphosphate Treatment on Quality Maintenance of Fresh-Cut Cucumber
[J]. FOOD SCIENCE, 2023, 44(21): 159-174.
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| [9] |
XIA Minghui, ZHANG Shen, ZHAO Yunfeng, WANG Ying, HE Fan, CHEN Fahe, LIN Yifen, CHEN Fuquan.
Exogenous γ-Aminobutyric Acid Delays Chilling Injury of Harvested Kiwifruit and Relates with Reactive Oxygen Species Metabolism
[J]. FOOD SCIENCE, 2023, 44(19): 198-219.
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| [10] |
YOU Wanli, TANG Jing, LI Tianrong, ZHU Jingfang, JIN Peng, ZHENG Yonghua.
Effect of Cutting Methods on Quality and Bioactive Compound Contents in Fresh-Cut Hami Melon
[J]. FOOD SCIENCE, 2022, 43(9): 175-180.
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| [11] |
ZHU Jingfang, TANG Jing, YOU Wanli, LI Tianrong, JIN Peng, ZHENG Yonghua.
Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce
[J]. FOOD SCIENCE, 2022, 43(7): 174-181.
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| [12] |
HU Jiaman, HUANG Caihuan, ZHENG Jie, OU Shiyi, LI Ruiyang, OU Juanying.
Efficacy and Mechanism of Action of Amino Acids in Eliminating Methylglyoxal and Formaldehyde
[J]. FOOD SCIENCE, 2022, 43(4): 32-38.
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| [13] |
QIAO Shaoting, DAIANNAER, XIE Min, SUN Silin, NIE Jiaying, DAN Tong.
eps (Exopolysaccharide) Gene Cluster from Streptococcus thermophilus IMAU20551 and Its Expression Analysis
[J]. FOOD SCIENCE, 2022, 43(22): 136-144.
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| [14] |
ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong.
Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 197-205.
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| [15] |
LI Qiuying, XU Jinxiu, ZHANG Jingyang, SUN Tong, LI Jianrong.
Sequence Analysis and Functional Prediction of Two-Component Signal Transduction System in Pseudomonas fluorescens from Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(22): 178-184.
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