[1] |
HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye.
Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism
[J]. FOOD SCIENCE, 2021, 42(7): 83-89.
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[2] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
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[3] |
ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin.
Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(4): 100-106.
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[4] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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[5] |
ZHAI Bingzhong, ZHANG Lijing, LIU Zhen, CHEN Jianguo, HU Zhihang, MEI Song, HU Wenli, LOU Minhan, WANG Yin, QU Xuefeng.
Curcumin Attenuated Hypoxia/Reoxygenation-Induced Injury in LLC-PK1 Cells via Na/K-ATPase/Src Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(15): 136-142.
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[6] |
HUANG Xiaoning, LIU Jingjing, HAN Beizhong, CHEN Jingyu.
Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu
[J]. FOOD SCIENCE, 2021, 42(10): 218-224.
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[7] |
LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu.
Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions
[J]. FOOD SCIENCE, 2020, 41(7): 218-227.
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[8] |
WEI Zhen, HAN Caijing, GAO Yunna, FAN Zhanqing, WANG Yanan, WANG Zheren, MIN Weihong.
Construction and Enzymatic Characterization of Novel Aspartokinase Mutant Y198N/D201M from Corynebacterium pekinense
[J]. FOOD SCIENCE, 2020, 41(18): 127-133.
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[9] |
ZHAO Jiawei, AO Xiaolin, ZHAO Ke.
Progress in Understanding the Effect and Mechanism of Metal Ions on Biofilm Formation of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(9): 341-346.
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[10] |
LIU Yuanxiao, LI Mengmeng, BIAN Ke, GUAN Erqi, LIU Yuanfang.
Recent Progress in the Application of Heat Treatment in Wheat Storage and Processing
[J]. FOOD SCIENCE, 2019, 40(13): 326-333.
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[11] |
YI Guandong, LIU Lanxiang, LEI Fuhou, ZHANG Jiayan, LI Kai, ZHENG Hua, ZHANG Hong, SUN Yanlin.
Fluorescence Properties and Detection of Laccaic Acid A
[J]. FOOD SCIENCE, 2018, 39(24): 311-316.
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[12] |
ZHAO Tianhui, ZHANG Baiqing.
Pulsed Light Mutagenesis and Screening of Bacillus subtilis for Improved Tolerance and Extracellular Enzymatic Activities of Screened Mutants
[J]. FOOD SCIENCE, 2018, 39(2): 192-197.
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[13] |
LIU Zongmin, TAN Xinghe, ZHOU Hongli, WANG Feng, GUO Hongying, YAO He1,LIU Chucen, WANG Lanshu, YAN Qinwu, XU Yongbing.
Quality Changes of Dried Radish during Fermentation by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2018, 39(2): 198-202.
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[14] |
TIAN Xiao, JIN Meihua, LIU Liyuan, HE Xin, QUAN Jishu.
Pro-apoptotic Mechanism of Soy Isoflavones on Transplanted Hepatoma Cells in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 122-126.
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[15] |
SHAO Yaoyao, ZHAO Yan, XU Mingsheng, XU Lilan, WANG Xiong, TU Yonggang.
A Review of Effects of Metal Ions on Gelation Behavior of Protein
[J]. FOOD SCIENCE, 2017, 38(5): 299-204.
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