[1] |
KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan.
Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2020, 41(8): 91-99.
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[2] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
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[3] |
XU Mingfang, CHEN Gengnan, SHEN Linyan, WANG Yangyang, LI Yan, HUANG Xiaojing.
Screening and Cultivation of Pleurotus ostreatus: Optimization of Cultivation Conditions for Mycelial Ergosterol Production and Ultraviolet Light-Induced Conversion into Vitamin D2 in Fruit Body
[J]. FOOD SCIENCE, 2019, 40(18): 173-181.
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[4] |
ZHU Kaili, CHEN Jingchao, FAN Qingping, HUI Ailing.
Improved Separation Efficiency of Polyunsaturated Fatty Acids from Simulated Flaxseed Oil by Ultra-high Pressure-Assisted Urea Adduction Method
[J]. FOOD SCIENCE, 2019, 40(1): 130-136.
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[5] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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[6] |
YAN Longjie, SHEN Jiandong, ZHANG Lingjing, WENG Ling, HU Liping, CAO Minjie,.
Characterization of Cathepsin L from Litopenaeus vannamei and Its Effect on Muscular Protein Degradation
[J]. FOOD SCIENCE, 2017, 38(22): 34-40.
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[7] |
GU Saiqi, YU Xiaomei, CAI Yanping, DING Yuting.
Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film
[J]. FOOD SCIENCE, 2017, 38(21): 245-251.
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[8] |
PU Lining, CHEN Guangjing, KAN Jianquan.
Optimization of Fermentation Process of A Mixture of Highland Barley Bran and Coix Seed by Monascus purpureus Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(2): 264-270.
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[9] |
PAN Xuchi, XU Jianfeng, FU Yusheng, Lü Liuzhuang, YU Xiaowei.
Antibacterial Ingredients and Mechanism of Volatile Oils from Three Kinds of Plants against Foodborne Bacteria
[J]. FOOD SCIENCE, 2017, 38(13): 143-149.
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[10] |
YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing.
Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus
[J]. FOOD SCIENCE, 2016, 37(5): 102-107.
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[11] |
XU Wei, WANG Guixin.
Effect of Homogenization on the Stability of Physalis pubescens L. Juice and Characterization of Its Particle Size and Morphology
[J]. FOOD SCIENCE, 2016, 37(4): 68-72.
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[12] |
REN Guoyan, CAO Li, WANG Yuqin, GUO Jinying, SONG Ya, KANG Huaibin, CUI Guoting, WU Ying, HAN Shuyu.
Effect of Different Cooking Methods on the Quality of Lamb Meat
[J]. FOOD SCIENCE, 2016, 37(19): 24-30.
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[13] |
CHE Xin, MAO Jian, LIU Shuangping, ZHOU Zhilei, XUE Jingbo.
Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(13): 114-119.
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[14] |
SHI Lin, YIN Yuan, WANG Shuai, QI Hui, NI Chunlei, CHENG Jianjun, ZHU Xiuqing.
Production of Soluble Polypeptide from Fermented High-Temperature Soybean Meal by Monascus purpureus
[J]. FOOD SCIENCE, 2015, 36(19): 137-142.
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[15] |
CAI Ying-hui, PAN Pei-ping, HUANG Xiao, SU Bin-nan, WANG Mu-hua.
Changes in the Production of Succinic Acid and Esterifying Enzymes during the Growth of Monascus purpureus
[J]. FOOD SCIENCE, 2014, 35(13): 178-181.
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