| [1] |
DONG Hui, XU Yangyang, WANG Chunlin, SONG Weiwei, MU Changkao, LI Ronghua.
Protective Effect of Melanin Extracted from Cuttlefish Ink Sacs on Diabetic Nephropathy in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 192-198.
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| [2] |
XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe.
Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants
[J]. FOOD SCIENCE, 2018, 39(14): 112-118.
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| [3] |
WANG Xiaoru, XU Chuanbiao, PENG Xiangwen, ZHANG Jiachao.
Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan
[J]. FOOD SCIENCE, 2017, 38(6): 136-141.
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| [4] |
LI Hongjiao, LI Juxiu, ZHAO Zhong.
Response Surface Optimization of Ultrasonic-Assisted Extraction of Melanin from Testae of Wild Apricots and Its Antioxidant Activities
[J]. FOOD SCIENCE, 2016, 37(18): 26-33.
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| [5] |
ZHANG Yanrong, WANG Qingqing, LIU Tong, GUO Zhong.
Alkaline Extraction Optimization and Characterization of Auricularia auricula Melanin
[J]. FOOD SCIENCE, 2016, 37(12): 27-32.
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| [6] |
KONG Wangjun, JIANG Huifang, RAN Huomiao, WANG Ao, Lü Man, YANG Ke, XIN Zhihong.
Isolation and Identification of Two Soil Actinomycetes ZSM-1 and ZSM-2
[J]. FOOD SCIENCE, 2016, 37(11): 114-120.
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| [7] |
LI Hongjiao, LI Juxiu, ZHAO Zhong.
Optimization of Enzyme-Assisted Extraction of Melanin from Testae of Wild Apricots and Evaluation of Its Stability
[J]. FOOD SCIENCE, 2016, 37(10): 69-75.
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| [8] |
LI Li, KONG Li, ZHANG Ning, ZHAO Weichao, XIAO Yinong, LI Bingxue, HAN Xiaori.
Identification and Selection of Lactic Acid Bacteria Resistant to Acid and Bile Salt
[J]. FOOD SCIENCE, 2015, 36(21): 123-128.
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| [9] |
YANG Jixia, ZHANG Liling, JIANG Houyang, HE Zhifei.
Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City
[J]. FOOD SCIENCE, 2015, 36(17): 158-163.
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| [10] |
LI Yan1,2, DONG Zhenling1,3, LI Jia1, MOU Dehua1,*.
Diversity and Molecular Biological Identification of Lactic Acid Bacteria from Yanggaomeijiu Daqu, a Traditional Chinese Liquor Fermentation Starter
[J]. FOOD SCIENCE, 2015, 36(13): 167-171.
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| [11] |
WEI Rong-bian1, LU Ting-ting2, WANG Yang-guang2, SONG Ru2,*.
Optimization of Removal of Hexavalent Chromium from Aqueous Solution by Adsorption onto Squid Ink Melanin Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(20): 17-21.
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| [12] |
WANG Yuan-wei, ZHANG Cheng-min, SUO Hua-yi, YUE Hua, LI Jian, TANG Cheng.
Isolation, Identification and Phylogenetic Analysis of Kluyveromyces marxianus Strains from Traditional Fermented Yak Yoghurt
[J]. FOOD SCIENCE, 2014, 35(15): 216-220.
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| [13] |
ZOU Yu1，YIN Dong-mei2，GANG Jie1，DU Xiong-wei1，LIU Cheng-hui1，GU Zhen-xin3,*.
Composition Analysis and Antioxidant Activity of Auricularia auricula Melanin
[J]. FOOD SCIENCE, 2013, 34(23): 138-141.
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| [14] |
ZHAN Dong-rui，MENG Xiao-lu，LI Lian-qiang，CAO Na，WANG Hui，LIU Tian-xing，XIN Zhi-hong*.
Isolation and Identification of Endophytic Fungal Strain Salicorn 35 from Salicornia bigelovii and Optimization of Its Fermentation Conditions for Production of Antioxidants
[J]. FOOD SCIENCE, 2013, 34(19): 158-165.
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| [15] |
ZHANG Yu-hao1，MA Liang1,2,3，ZHOU Meng-rou1，ZHANG Yu-hao1,2,3,*.
Relationship of Proteolysis and Melanin Formation during the Fermentation Process of Yangchuan Douchi
[J]. FOOD SCIENCE, 2013, 34(19): 195-199.
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