Research Progress of Microbial Breeding Induced by Ultra High Pressure for Food and Fermentation Industries

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XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.

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YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan. Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity [J]. FOOD SCIENCE, 2021, 42(6): 104-110.

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HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.

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WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.

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BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong. Effect of Suantangzi Sourdough on the Quality of Bread [J]. FOOD SCIENCE, 2021, 42(2): 135-142.

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MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong. Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms [J]. FOOD SCIENCE, 2021, 42(17): 307-316.

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LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing. Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(1): 302-312.

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YU Zhuzhu, LIN Hong, WANG Jingxue. Predictive System of Microbial Growth on Atlantic Salmon during Storage [J]. FOOD SCIENCE, 2020, 41(9): 139-144.

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DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie. A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites [J]. FOOD SCIENCE, 2020, 41(9): 204-210.

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LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng. Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions [J]. FOOD SCIENCE, 2020, 41(21): 338-350.

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YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan. Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review [J]. FOOD SCIENCE, 2020, 41(21): 351-358.

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TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, . Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks [J]. FOOD SCIENCE, 2020, 41(15): 79-87.

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