[1] |
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng.
Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
[J]. FOOD SCIENCE, 2021, 42(2): 97-104.
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[2] |
JIA Fei, YAN Wenjie, DAI Ruitong, LIU Yi, LI Xingmin.
An Impedimetric Aptasensor Based on Reduced Graphene Oxide/Carbon Nanotube-Gold Nanoparticles Nanocomposite for the Detection of Pseudomonas aeruginosa
[J]. FOOD SCIENCE, 2021, 42(18): 284-291.
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[3] |
JIANG Yunjia, LIU Jinyan, XU Saijun, WANG Yang, ZHANG Bin, CHENG Zhong, XU Yang, XIE Yong.
The Freshener Inosine 5’-Monophosphate Disodium Aggravates Lipid Metabolic Disorder in Elderly db/db Mice
[J]. FOOD SCIENCE, 2021, 42(15): 150-158.
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[4] |
WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng.
Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough
[J]. FOOD SCIENCE, 2021, 42(10): 146-153.
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[5] |
SHEN Chenxi, DU Chenhui, LI Zhenyu, LI Aiping, QIN Xuemei, YAN Yan.
Differentiation between Authentic and Adulterated Ziziphi spinosae Semen by 1H NMR Spectroscopy Combined with Partial Least Squares
[J]. FOOD SCIENCE, 2020, 41(8): 275-281.
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[6] |
WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan.
Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(24): 185-189.
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[7] |
DU Chenhui, XIE Yujun, SHEN Chenxi, PEI Xiangping, YAN Yan.
Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Ziziphi Spinosae Sarcocarp
[J]. FOOD SCIENCE, 2020, 41(15): 140-147.
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[8] |
ZHANG Ning, FAN Di, YANG Yan, WANG Ying, XU Qiong, CUI Xuewen, FANG Yuguo, WEN Hongliang, QIN Feng, LIU Hao, FAN Yiling.
Screening of Strains for Determination of Inositol in Food and Establishment and Application of an Analytical Method
[J]. FOOD SCIENCE, 2020, 41(10): 88-93.
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[9] |
ZHUANG Rongyu, WANG Ruchen, QIU Xiaoting, CHE Jiahao, LI Yongyong, ZHANG Weixiao, YANG Wenge, SHI Yongmei, WU Zufang.
Bioactive Substances Produced by Rhodotorula mucilaginosa: A Comprehensive Review
[J]. FOOD SCIENCE, 2020, 41(1): 318-329.
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[10] |
FENG Tao, ZHAO Yu, ZHANG Zhiwen, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid
[J]. FOOD SCIENCE, 2019, 40(8): 213-217.
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[11] |
ZHU Lei, ZHANG Aijing, WANG Pengjie, XIA Fan, DONG Yue, GAO Yulong.
Prediction of Pseudomonas aeruginosa Growth in Milk
[J]. FOOD SCIENCE, 2019, 40(7): 1-8.
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[12] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
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[13] |
LI Hanqing, LIU Fengming, SHAN Shuhua, LU Yang, ZHANG Xiaoli, LI Zhuoyu.
Effects of Free and Bound Polyphenols from Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chow on Phenotype Transformation of Human Aortic Smooth Muscle Cells
[J]. FOOD SCIENCE, 2019, 40(13): 116-122.
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[14] |
WANG Xixi, LI Kang, HUANG Qun, HE Dan, AN Fengping, XU Zhengjin, FU Lingyun.
Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters
[J]. FOOD SCIENCE, 2018, 39(5): 76-80.
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[15] |
KONG Weibao, YANG Yang, CHEN Dong, WANG Yang, DA Wenyan, NIU Shiquan.
Identification of a Carotenoid-Producing Strain and Optimization of Fermentation Medium
[J]. FOOD SCIENCE, 2018, 39(24): 108-115.
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