| [1] |
PENG Yunyan, ZHONG Shuying, LIU Dongmei, XU Xilin.
Prebiotic Properties and High-Density Culture of Bifidobacterium longum B2-01, a Strain Isolated from the Intestinal Tract of Infants
[J]. FOOD SCIENCE, 2025, 46(1): 28-39.
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| [2] |
HE Wanlin, SHI Lu, LIN Menghua, LI Yahui, LIANG Ying, ZHANG Zhiyong.
Quality Analysis of ‘Akizuki’ Pear Fruit (Pyrus pyrifolia) from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2024, 45(5): 118-125.
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| [3] |
WAN Kairui, MENG Fanshu, CHEN Lilan, TIAN Fengwei, HUANG Lili, NI Yongqing.
Isolation and in Vitro Probiotic Characteristics of Akkermansia muciniphila from Maternal and Infant Feces in Three Different Regions
[J]. FOOD SCIENCE, 2024, 45(2): 195-202.
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| [4] |
WANG Mingfang, CHEN Lilan, ZHANG Xueling, TIAN Fengwei, NI Yongqing.
Probiotic Characteristics of Human-Residential Bifidobacterium longum subsp. longum Strains
[J]. FOOD SCIENCE, 2024, 45(2): 155-162.
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| [5] |
CHENG Xinyu, ZHANG Henan, PAN Yue, YUAN Ziyi, WU Junrui, WU Rina.
Research Progress in the Action Mechanism of bifidobacteria in Alleviating Ulcerative Colitis
[J]. FOOD SCIENCE, 2024, 45(15): 272-281.
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| [6] |
YANG Zhipeng, ZHAO Wen, WEI Xixi, LIU Weifeng, ZHANG Lei, SUN Jia, WAN Sheng, WANG Lina, WANG Shujing, LI Jiangui.
Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2023, 44(6): 285-291.
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| [7] |
CHAO Jin, ZHOU Lingxin, YIN Feiyan, LUO Qian, ZHAO Mengmeng, YUAN Yong, WU Haoren, LI Pao, JIANG Liwen.
Grade Identification of Huangjincha Tea 2 by Aroma Fingerprinting Combined with Multivariate Chemometric Analysis
[J]. FOOD SCIENCE, 2023, 44(4): 321-328.
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| [8] |
YANG Bo, BAI Ji, JIN Yamei, WANG Huan, NI Yongqing, LI Xu.
Screening of Lactic Acid Bacteria from Donkey Milk in Xinjiang for Use as Starter Culture and Their Probiotic Characteristics
[J]. FOOD SCIENCE, 2022, 43(2): 224-232.
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| [9] |
GUO Jiagang, YANG Song, DING Sinian, WU Yuhan, ZHU Qian, DU Jingjing, JIANG Jian.
Fingerprint Analysis of Volatile Organic Compounds in Ginger Rhizomes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2021, 42(24): 236-241.
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| [10] |
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing.
Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Dairy Products in Yili, Xinjiang and Optimization of Their Mixtures for Mixed-culture Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 172-179.
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| [11] |
MENG Xintao, QIAO Xue, PAN Yan, ZOU Shuping, ZHANG Ting, ZHANG Qian.
Characteristic Flavor Compounds Fingerprinting of Mutton from Different Producing Regions of Xinjiang, China by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2020, 41(16): 218-226.
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| [12] |
JIANG Chenbo, HANG Feng.
Advances in Our Understanding of the Transgalactosylation Activity of β-Galactosidase from Bifidobacteria and Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(7): 335-341.
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| [13] |
LI Wen, WANG Tao, DONG Yuwei, LI Tongxiang.
Probiotic Characteristics of Lactobacillus plantarum UL-4, Able to Produce γ-Aminobutyric Acid at High Yield in Chickpea Milk
[J]. FOOD SCIENCE, 2019, 40(24): 173-178.
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| [14] |
WEI Xiaojing, ZHAO Zhixia, LUO Baolong, ZHANG Ruirui, ZHANG Yan, NI Yongqing, ZHOU Hong.
Genetic Difference and Antibacterial Characteristics of Carnobacterium Isolated from Intestine of Cold-Water Fishes in Xinjiang
[J]. FOOD SCIENCE, 2019, 40(22): 68-74.
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| [15] |
ZHAO Zhixia, XU Cui, AN Meiling, WEI Xiaojing, LIAO Ning, NI Yongqing, ZHANG Yan.
Isolation, Screening and Probiotic Characteristics Analysis of Bifidobacterium from Breast Milk of Uygur Women in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2019, 40(22): 185-192.
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