| [1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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| [2] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
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| [3] |
GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi.
Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels
[J]. FOOD SCIENCE, 2021, 42(4): 215-220.
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| [4] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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| [5] |
WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang.
Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt
[J]. FOOD SCIENCE, 2021, 42(17): 133-142.
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| [6] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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| [7] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
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| [8] |
LIU Yixuan, XU Guoqi, CAO Pengxi, JIN Yanlong, LI Xiaoyan, LIU Xing.
Microbial Diversity of Yak Yogurt in Agricultural and Pastoral Areas of Tibet Analyzed Based on High-throughput 16S rRNA Gene Sequencing
[J]. FOOD SCIENCE, 2020, 41(18): 92-97.
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| [9] |
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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| [10] |
HAN Yuwei, LIU Yangyang, CHEN Wei.
Synergistic Protective Effects of Cordyceps militaris Polysaccharide Supplemented Yogurt on Alcoholic Liver Injury in Kunming Mice
[J]. FOOD SCIENCE, 2020, 41(1): 209-214.
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| [11] |
LIU Yangming, HOU Ran, ZHAO Wei, LU Shiling, WANG Qingling, LI Wenhui, DONG Juan.
Effect of Ultra High Pressure on Sensory Quality, Microstructure and Sarcoplasmic Protein Properties of Sauced Sheep Stomach
[J]. FOOD SCIENCE, 2019, 40(9): 76-82.
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| [12] |
WANG Yuhua, SHENG Wenjun, LI Min, MI Lan, JIANG Yumei, WANG Jing.
Effect of Sequential Fermentation with Lachancea thermotolerans and Schizosaccharomyces pombe on the Quality of Merlot Dry Red Wine
[J]. FOOD SCIENCE, 2019, 40(8): 102-111.
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| [13] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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| [14] |
NING Yaru, LI Qi, LIU Xiaoyu, ZHI Tongxin, LIU Xiaohan, SANG Yaxin.
Release of β-Casomorphin-7 and β-Casomorphin-5 and Opiate Activity from Yogurt in Vitro Digestion Model
[J]. FOOD SCIENCE, 2019, 40(19): 204-209.
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| [15] |
WANG Yanan, HAN Yumei, HE Jun.
Effect of Prebiotics Addition on Gelation Process and Microstructure of Yogurt
[J]. FOOD SCIENCE, 2019, 40(15): 100-105.
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