[1] |
KANG Huifang, QIAO Yongjin, LIU Chenxia, ZHANG Yi, SUN Dapeng.
Inhibitory Effect of L-Cysteine against Alternaria alternata Rot of Grapes
[J]. FOOD SCIENCE, 2020, 41(23): 228-235.
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[2] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Inhibitory Effect of L-Cysteine against Monilinia fructicola on Postharvest Plum Fruit
[J]. FOOD SCIENCE, 2019, 40(9): 256-261.
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[3] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Effect of L-Cysteine Treatment on the Quality of ‘Qingcui’ Plum Fruit during Storage at Room Temperature
[J]. FOOD SCIENCE, 2019, 40(21): 222-228.
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[4] |
ZHANG Wen, BIAN Dan, RUAN Chengxu, SHI Xiangzhu, NI Li.
Adhesive Properties and Biofilm Characteristics of Pseudosciaena crocea Spoilage Bacteria
[J]. FOOD SCIENCE, 2019, 40(14): 84-90.
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[5] |
LIU Xiaozhen, NIE Shaoping, YU Qiang, HUANG Danfei, XIE Mingyong.
N-Acetyl-cysteine Attenuates Nonylphenol-Induced Damage in Mouse Sertoli TM4 Cells
[J]. FOOD SCIENCE, 2019, 40(13): 130-136.
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[6] |
ZHOU Xinli, SHEN Bingyang, ZHANG Sanqiang.
Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels
[J]. FOOD SCIENCE, 2018, 39(19): 85-89.
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[7] |
WANG Yanmin, YU Jiamei, SHI Tong, YUAN Li, GAO Ruichang.
Influence of L-Cysteine on the Heat-Induced Aggregation of Bighead Carp Myosin Studied by Atom Force Microscope
[J]. FOOD SCIENCE, 2018, 39(14): 1-8.
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[8] |
WANG Dahui, NIE Min, WEI Gongyuan.
Improved Glutathione Production in Candida utilis by Two-Stage Amino Acid Addition
[J]. FOOD SCIENCE, 2017, 38(22): 22-27.
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[9] |
LI Xiaona1, ZHANG Lili2, YANG Qiang1, LI Xinhua1,*.
Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid
[J]. FOOD SCIENCE, 2015, 36(7): 1-5.
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[10] |
LIU Ling, SHI Fei*, YAN Fengjiao, BAI Bing.
Effect of γ-Glutamyl Cysteine Derivatives from Garlic on Advanced Glycation End-Product (AGE) Formation during Food Processing
[J]. FOOD SCIENCE, 2015, 36(5): 50-55.
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[11] |
KANG Chuanhong, TIAN Yaxin, LI Xiuliang, DONG Yijie, YUAN Jihong, WANG Yunlai, HAN Xiaoyun.
Optimization of Medium Components and Culture Conditions for Cold-Adapted Protease Produced by Pseudomonas sp. W7
[J]. FOOD SCIENCE, 2015, 36(19): 163-169.
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[12] |
XU Yong-xia, LI Jian-rong, ZHAO Hong-lei, LIU Ying, JIANG Cheng-cheng, PAN Si-yi.
Effect of (E)-2-Octenal on Volatile Products Derived from Maillard Model Reaction Systems
[J]. FOOD SCIENCE, 2014, 35(3): 50-54.
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[13] |
XIONG Qing, XIE Jing*, QIAN Yun-fang, YANG Sheng-ping.
Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage
[J]. FOOD SCIENCE, 2014, 35(2): 287-291.
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[14] |
BU Zhi-bin,TANG Dao-bang,XU Yu-juan,XIAO Geng-sheng,WU Ji-jun,LIN Xian,LI Jun.
Effects of Different Browning Inhibitors on Color and Polyphenols of Longan Puree
[J]. FOOD SCIENCE, 2013, 34(24): 289-293.
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[15] |
Lü Meng-sha,ZENG Yong-qing,HUANG Xue-song.
Effects of Reaction Conditions on the Formation of α-Dicarbonyl Compounds in Maillard Reaction Model System
[J]. FOOD SCIENCE, 2013, 34(24): 50-56.
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