| [1] |
WENG Xiaomin, HU Shiqi, CAI Jiaqi, HONG Jianqu, YAN Fen.
Heterologous Expression, Enzymatic Characterization, and Biofilm Eradication Activity of Cellulase CelL7 Derived from Marine Sources
[J]. FOOD SCIENCE, 2025, 46(6): 124-132.
|
| [2] |
ZHOU Lirong, ZHANG Lingling, XIONG Shijie, MA Jiawei, ZHU Yongxing, SUN Chong, ZHU Xuedong, LIU Yiqing.
Inhibitory Effect of Linalool against the Ginger Fusarium Wilt Pathogen
[J]. FOOD SCIENCE, 2024, 45(6): 72-79.
|
| [3] |
YANG Zhiyuan, JIN Ritian, LIANG Duo, QIU Xujian, YANG Shen, LIN Rong.
Selection of Antimicrobial Peptide DB16 from Bacillus cereus and Its Antibacterial Mechanism against Staphylococcus aureus
[J]. FOOD SCIENCE, 2024, 45(10): 126-134.
|
| [4] |
ZHAO Wenying, ZHENG Wendi, SONG Xiaoxu, WANG Yao, LIU Bei, CHEN Lei, ZHU Qingshu.
Preparation and Membrane Permeability of Curcumin Nanoparticles by Subcritical Water Technology
[J]. FOOD SCIENCE, 2023, 44(24): 75-80.
|
| [5] |
CHEN Junyu, LI Ting, LI Xiang, RAO Lei, WU Xiaomeng.
Antimicrobial Effect of High Pressure Processing Combined with Lauroyl Arginine Ethyl Ester Hydrochloride on Listeria innocua
[J]. FOOD SCIENCE, 2023, 44(23): 37-44.
|
| [6] |
TANG Tianjin, WANG Xiaotong, QI Jie, LÜ Yuelin, ZHU Wenli, ZHU Junxiang, WU Hao,.
Effect of Permeability of Packaging Film on Quality Preservation and Respiratory Metabolism of Agaricus bisporus
[J]. FOOD SCIENCE, 2023, 44(21): 249-266.
|
| [7] |
KONG Xiangli, MA Yanshi, WU Xinyu, XU Xiaoxi.
Antibacterial Effect and Mechanism of Phenyllactic Acid on Fusobacterium nucleatum
[J]. FOOD SCIENCE, 2022, 43(7): 38-44.
|
| [8] |
ZENG Lingjie, HUANG Jinxiang, FENG Pixue, AN Jiaxing, SI Zaiyong, LONG Xiufeng, WU Shihua, YI Yi.
Cytotoxicity of Formic Acid to Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2022, 43(6): 125-131.
|
| [9] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
|
| [10] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
|
| [11] |
GE Da’e, WEI Zhaohui, Tursunay · TURGUN, PAN Yue, WANG Fan, TAO Ningping, ZHOU Jianzhong, LIU Xiaoli.
Inhibitory Effect of Eugenol on Alternaria sp. Isolated from Blueberry
[J]. FOOD SCIENCE, 2020, 41(19): 68-73.
|
| [12] |
YAN Yuxiao, SU Guijiao, HE Yongqiang.
Effects of Solid-state Fermentation with Aspergillus niger on Phenolics Release and Antioxidant Activity of Sugarcane Leaves
[J]. FOOD SCIENCE, 2020, 41(16): 110-116.
|
| [13] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
|
| [14] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
|
| [15] |
GUO Juan, YUN Jianmin, DENG Zhanrui, AI Duiyuan, ZHANG Wenwei, ZHAO Fengyun.
Antimicrobial Mechanism of Antimicrobial Peptide P-1 from Bacillus pumilus HN-10 against Trichothecium roseum
[J]. FOOD SCIENCE, 2019, 40(19): 17-22.
|
