| [1] |
ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan.
Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages
[J]. FOOD SCIENCE, 2021, 42(17): 241-247.
|
| [2] |
MU Yingchun, JIANG Li, SU Wei.
Analysis of Microbial Diversity in Three Rice Wine Kojis by Illumina High-Throughput Sequencing
[J]. FOOD SCIENCE, 2019, 40(14): 115-122.
|
| [3] |
YU Xiaoting, SU Wei, QI Qi, JIANG Li.
Optimization of Koji-Making with Culinary Medicinal Matrices by Response Surface Methodology and Component Analysis of Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 123-130.
|
| [4] |
HOU Wenfu, OUYANG Heyi, WU Ji, HAN Qianhui, ZHOU Min, WANG Hongxun.
Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism
[J]. FOOD SCIENCE, 2019, 40(1): 278-285.
|
| [5] |
ZHAO Xin, ZHANG Ren, WANG Wei, LI Chunyang.
Using Near-Infrared (NIR) Spectroscopy for Rapid, Quantitative Detection of Kojic Acid in Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(8): 249-255.
|
| [6] |
ZHAO Long, ZHOU Chihongling, ZHAO Mouming, CUI Chun, WANG Wei.
Application of Mixed Cultures of Bacillus amyloliquefaciens SWJS22 and Aspergillus oryzae in Soy Sauce Fermentation
[J]. FOOD SCIENCE, 2017, 38(22): 125-130.
|
| [7] |
Lü Yanfang, ZHANG Yanping, CAI Luyun, LI Jianrong, YANG Mingduo.
Effect of Kojic Acid on Enzymatic Activity and Structure of Phenoloxidase from the Shrimp Penaeus vannamei
[J]. FOOD SCIENCE, 2017, 38(18): 22-28.
|
| [8] |
LI Shun, GU Yongzhong, YANG Ying, CHEN Xiaoju, ZHENG Zhi, WU Xuefeng, SUN Ting, JIANG Shaotong, LI Xingjiang.
Comparative Study of Pre-fermentation with Mucor racemosus and Rhizopus oryzae in Bagongshan Sufu during Fermentation
[J]. FOOD SCIENCE, 2016, 37(17): 163-168.
|
| [9] |
ZHANG Min, JIANG Shaotong*, ZHENG Zhi, PAN Lijun, LI Xingjiang, LUO Shuizhong, WU Xuefeng.
Cloning and Functional Characterization of Gene Promoters from Rhizopus oryzae AS 3.819
[J]. FOOD SCIENCE, 2015, 36(7): 71-78.
|
| [10] |
WANG Yurong, ZHANG Junying, HU Xinjie, CAI Hongyu, YANG Chengcong, GUO Zhuang.
Effect of Rice Wine Koji Collected from Different Regions on the Taste of Rice Wine
[J]. FOOD SCIENCE, 2015, 36(16): 207-210.
|
| [11] |
CHI Tao1, ZHANG Guofang2, XU Xuebo2, LI Chun2, WU Yuting2, LIU Libo2,*, WANG Chenxu2, LIU Ning1,2,*.
Optimization of Rhizopus oryzae Lipase Modified with Dextran and Its Stability
[J]. FOOD SCIENCE, 2015, 36(13): 107-113.
|
| [12] |
LIU Ya, YANG Ying, SUN Ting, WANG Haitao, ZHANG Min, PAN Lijun, JIANG Shaotong, LI Xingjiang*.
Optimization of Medium Components and Fermentation Conditions for L-Malic Acid Production by Rhizopus oryzae
[J]. FOOD SCIENCE, 2015, 36(11): 100-109.
|
| [13] |
MENG Tian, HUANG Tao-rui, LI Yu-feng.
Optimization of the Preparation of Pi’xian Bean Sauce Koji by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(15): 193-197.
|
| [14] |
ZHAO Long，JIANG Xue-wei*，BIAN Jia-wei，SHEN Jun-xiu，CHEN Yong-fa.
Process Conditions for L-Lactic Acid Production by Corncob-immobilized Rhizopus oryzae
[J]. FOOD SCIENCE, 2013, 34(7): 201-205.
|
| [15] |
.
Mutation Breeding of High-Yield Kojic Acid-Producing Strains by UV Irradiation Combined with N+ Implantation
[J]. FOOD SCIENCE, 2013, 34(1): 234-238.
|
