[1] |
ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong.
Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 197-205.
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[2] |
YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong.
Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
[J]. FOOD SCIENCE, 2021, 42(2): 66-73.
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[3] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[4] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[5] |
LI Xiang, XIE Yuli, JIA Yuanyuan, ZHANG Shan, WANG Hongyan, LIU Xianli, LUO Xiangyan, TANG Cunduo.
Gene Mining, Expression and Identification of Novel Glutamate Decarboxylases Based on Genome Mining
[J]. FOOD SCIENCE, 2021, 42(10): 79-85.
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[6] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[7] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[8] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[9] |
LI Bailiang, ZHAO Li, WANG Chengfeng, JIN Da, DING Xiuyun, LIU Fei, HUO Guicheng.
Genomic and Phenotypic Characterization of the Biosynthesis Pathway of Exopolysaccharides in Streptococcus thermophilus KLDS3.1012
[J]. FOOD SCIENCE, 2019, 40(6): 136-142.
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[10] |
LI Wen, WANG Tao, DONG Yuwei, LI Tongxiang.
Probiotic Characteristics of Lactobacillus plantarum UL-4, Able to Produce γ-Aminobutyric Acid at High Yield in Chickpea Milk
[J]. FOOD SCIENCE, 2019, 40(24): 173-178.
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[11] |
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan.
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 136-143.
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[12] |
JIANG Guochuan, YAN Xiaohui, TAN Chuanxin, SUN Hongrui, ZHANG Jialin, LIU Xuejun, WANG Liyan.
Effect of γ-Aminobutyric Acid on Storage Quality of Eggs
[J]. FOOD SCIENCE, 2019, 40(15): 249-254.
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[13] |
WANG Jiayi, PAN Shuxuan, XIA Chen, DENG Haiyun, Lü Xiaohua, CHEN Jian.
Nutritional Composition, Gamma-Aminobutyric Acid Content and Anti-fatigue Activity of Germinated Brown Rice Bran
[J]. FOOD SCIENCE, 2019, 40(1): 177-182.
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[14] |
CHEN Si, WANG Li, XIA Mingxing, WU Dongzhi, LIAO Yunxia, WANG Kaituo, ZHENG Yonghua.
Effect of β-Aminobutyric Acid Treatment on Redox Status and Induction of Disease Resistance in Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2019, 40(1): 209-215.
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[15] |
CHEN Chunxu, WANG Liqin, GUO Yuanxin, DING Zhigang, YANG Jianting, XIA Dingsheng.
Effect of Salt Stress on γ-Aminobutyric Acid Accumulation and Protein Composition in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(5): 87-92.
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