[1] |
MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua.
Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot
[J]. FOOD SCIENCE, 2021, 42(5): 221-227.
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[2] |
LIU Jiayi, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua.
Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicida
[J]. FOOD SCIENCE, 2021, 42(17): 27-33.
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[3] |
XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke.
Recent Advances in Big Defensins of Marine Invertebrates
[J]. FOOD SCIENCE, 2021, 42(15): 251-260.
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[4] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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[5] |
WANG Ming, ZHANG Jiatao, ZHOU Bin, DING Jie, XU Zhaomeng, SUN Tong.
Antibacterial Mechanism of Eugenol-Containing Composite Preservatives against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2021, 42(13): 10-16.
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[6] |
NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin.
Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 233-241.
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[7] |
PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui.
Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide
[J]. FOOD SCIENCE, 2021, 42(1): 1-7.
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[8] |
ZHOU Qianqian, FANG Shiyuan, MEI Jun, XIE Jing.
Inhibitory Mechanism of Eugenol on Shewanella putrefaciens and Pseudomonas fluorescens
[J]. FOOD SCIENCE, 2020, 41(9): 1-6.
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[9] |
YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei.
Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops
[J]. FOOD SCIENCE, 2020, 41(23): 83-90.
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[10] |
TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods
[J]. FOOD SCIENCE, 2020, 41(23): 347-353.
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[11] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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[12] |
BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting.
Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii
[J]. FOOD SCIENCE, 2020, 41(17): 29-34.
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[13] |
WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting.
Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool
[J]. FOOD SCIENCE, 2020, 41(1): 61-67.
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[14] |
LAN Weiqing, HU Xiaoyu, RUAN Dongna, LIU Shucheng, XIE Jing.
Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage
[J]. FOOD SCIENCE, 2019, 40(9): 248-255.
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[15] |
YIN Zhonglin, CHEN Guiyun, QU Liangfan, CHEN Ye, XING Hongyan.
Preparation and Properties of Antibacterial Amorphous Titanium Dioxide-Polylactic Acid Composite Films
[J]. FOOD SCIENCE, 2019, 40(8): 8-14.
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