[1] |
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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[2] |
CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong.
High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu
[J]. FOOD SCIENCE, 2021, 42(8): 106-113.
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[3] |
BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong.
Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(6): 178-185.
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[4] |
LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua.
Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content
[J]. FOOD SCIENCE, 2021, 42(5): 237-245.
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[5] |
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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[6] |
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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[7] |
HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong.
Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu
[J]. FOOD SCIENCE, 2021, 42(2): 74-82.
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[8] |
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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[9] |
HAN Guoqiang, SUN Xieping, WU Pengfei, CHEN Jinzhao, CHEN Chun, WANG Qing.
High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu
[J]. FOOD SCIENCE, 2021, 42(18): 80-85.
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[10] |
ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui.
Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi
[J]. FOOD SCIENCE, 2021, 42(18): 119-126.
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[11] |
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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[12] |
YANG Hongbo, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong, LUO Xin, WANG Fangfang, MAO Yanwei.
Effect of Packaging Atmospheres on Microbial Counts and Succession in Beef Steaks during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 166-173.
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[13] |
WANG Zehan, TAO Yuhao, SUN Liming, LIU Jia, DU Ming, WANG Zhenyu.
Dynamic Changes of Microbial Community, Amino Acid Composition and Moisture Distribution during the Fermentation of Miao Ethnic Suanzuo Fish
[J]. FOOD SCIENCE, 2021, 42(12): 116-122.
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[14] |
LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 65-72.
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[15] |
HU Xiaolong, YU Miao, CAO Zhenhua, WANG Kangli, TIAN Ruijie, HAN Suna, LI Hua, LI Jianmin, ZENG Tian, LI Hong.
Spatial Heterogeneity of Prokaryotic Microbial Community Diversity in Pit Mud from Degraded Cellar for the Production of Strong-flavor Baijiu Revealed by High Throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(10): 86-93.
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