| [1] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [2] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [3] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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| [4] |
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye.
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
[J]. FOOD SCIENCE, 2025, 46(6): 80-88.
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| [5] |
LI Jinhai, MA Yixuan, PEI Huijie, HE Wei, ZHONG Xumei, YU Jiamei, ZHANG Yulin, XIE Jiaxin, LI Chengtao, YANG Yong.
Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages
[J]. FOOD SCIENCE, 2025, 46(14): 81-92.
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| [6] |
XIE Yingying, PANG Xu, ZHOU Haiyong, XU Jian, QI Jiaojiao, ZHU Jianfeng, LI Xueling, YANG Meiyan, HU Wenfeng.
Action Mechanisms of Postbiotics and Their Applications in Food Field
[J]. FOOD SCIENCE, 2024, 45(8): 354-363.
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| [7] |
ZI Jing, WANG Yan, LI Liangliang, ZHANG Kun, WAN Yi.
Isolation and Screening of Lactic Acid Bacteria from the Gut of Forest Musk Deer for Probiotic Properties
[J]. FOOD SCIENCE, 2024, 45(8): 79-86.
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| [8] |
Ma Ding, Qin Shuangxia, Hao Huichao, Deng Fangming, Zhao Lingyan.
Screening and Identification of Probiotics with in Vitro Anti-Allergic Activity Based on the Degranulation Inhibition of RBL-2H3 Cells
[J]. FOOD SCIENCE, 2024, 45(6): 55-63.
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| [9] |
LIU Zihao, NI Haojie, LI Wenlu, WANG Fengzhong, WANG Yanbo, ZENG Hong.
Research Progress on Genome-Scale Metabolic Models of Lactic Acid Bacteria and Their Application in the Food System
[J]. FOOD SCIENCE, 2024, 45(24): 348-356.
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| [10] |
ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang.
Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste
[J]. FOOD SCIENCE, 2024, 45(23): 93-101.
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| [11] |
YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang.
Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
[J]. FOOD SCIENCE, 2024, 45(22): 180-188.
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| [12] |
Xiayidan MAIMAITI, WU Han, LIU Xiaoli, Nurgul RAHMAN, DI Qingru, ZHOU Jianzhong, ZHONG Liang.
Flavor Quality and Neuroprotective Effect of Blackberry Juice Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2024, 45(20): 145-153.
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| [13] |
QIU Shuai, LI Jiawei, MA Chunlei, LI Pei, CHEN Xiong, LI Xin.
Eliminating Yeasty Flavor of Yeast Extracts with Different Characteristics by Using Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2024, 45(2): 64-71.
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| [14] |
LIU Kaiwen, MA Wen, JIN Gang.
Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying
[J]. FOOD SCIENCE, 2024, 45(2): 325-333.
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| [15] |
YI Ning, SONG Bin, WANG Yiran, HOU Jingyao, XU Xiuying, WU Yuzhu, LIU Jingsheng.
Effect of Co-fermentation with Yeast and Lactic Acid Bacteria on Physicochemical Properties of Cornmeal Batter and Steamed Sponge Cake Quality
[J]. FOOD SCIENCE, 2024, 45(15): 77-84.
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