[1] |
LI Hongjiao, HUANG Zicong, WU Xiyang, DING Yu, TANG Shuze.
Characterization of a Wide Host-Range Cronobacter sakazakii Bacteriophage and Its Application in Milk Products
[J]. FOOD SCIENCE, 2021, 42(6): 164-170.
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[2] |
GUO Quanyou, LIU Ling, LI Baoguo, YANG Xu, JIANG Chaojun.
Modelling and Evaluating Growth/No-growth Interface of Bacillus subtilis Isolated from Penaeus vannamei Affected by Nisin, ɛ-Polylysine and pH
[J]. FOOD SCIENCE, 2020, 41(22): 140-147.
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[3] |
ZHENG Xiaoshuang, GAO Lu, ZHANG Hui, RAO Shengqi, YANG Zhenquan.
Screening for Broad-Spectrum Lytic Phage against Vibrio parahaemolyticus and Its Application to Marine Products
[J]. FOOD SCIENCE, 2019, 40(10): 141-148.
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[4] |
ZHANG Defu, AN Hui ZHANG Jian ZHAO Yuzong ZHANG Rui LIU Xuefei YANG Lina BAI Fengling LI Chun, ZHOU Dongsheng, LI Yujin, YIN Zhe, LI Jianrong.
Drug Resistance Analysis of a Multidrug-Resistant Proteus mirabilis Carrying the mcr-1 Gene Isolated from Food-Producing Animals
[J]. FOOD SCIENCE, 2018, 39(14): 145-150.
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[5] |
LI Zhen, LI Shaoying, SONG Xiaomin, MA Chunyan, LI Shufen, HE Wenying, CAO Yinghua.
Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 150-154.
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[6] |
LIU Chunjuan, BIAN Xin, ZHAO Shiju.
Screening of Lactobacillus reuteri Inhibiting Spoilage Organisms and Its Application to Yoghourt Production
[J]. FOOD SCIENCE, 2016, 37(7): 157-162.
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[7] |
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Analysis of Volatile Compounds of Dictyophora echinovolvata Zang, Zheng et Hu
[J]. FOOD SCIENCE, 2012, 33(20): 221-226.
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[8] |
LU Yan-yan,QIU Xi-min*,LIU Xiang-jun,ZHU Jian-bo,FENG Xing,ZHANG Yu.
Protective Effect of Polysaccharides from Different Parts of Cultured Cordyceps sinensis on CCl4-induced Liver Damage in Mice
[J]. FOOD SCIENCE, 2011, 32(7 ): 319-322.
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[9] |
LIU Ying-zi1,2,GAN Yao-kun1,2,CHEN Xu-jian1,MING Ting-hui1,ZENG Xian-ying1.
Comparison of Bacteriostatic Effects between Extracts from Russula and Cyclobalanopsis glauca
[J]. FOOD SCIENCE, 2011, 32(5 ): 36-38.
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[10] |
ZUO Juan,MA Mei-hu*.
Screening of Bacteriostatic Materials in Egg-coating Preservative
[J]. FOOD SCIENCE, 2010, 31(9): 19-22.
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[11] |
DANG Zhen,ZHOU Tao.
Antifungal Activity of Several Plant Extracts and Combinatorial Formula
[J]. FOOD SCIENCE, 2009, 30(23 ): 88-91.
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[12] |
HU Yong-jin1,QIAO Jin-ling2,GE Chang-rong2,*.
in vitro Antibacterial Activity of Pu’er Tea and Green Tea Extracts
[J]. FOOD SCIENCE, 2009, 30(13): 56-59.
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[13] |
WANG Li1,DONG Le1,2,YANG Qiu-ming1,FENG Zhen-ge1,CAI Hui-nong1,*.
Antibacterial Activities and Identification of Different Solvent Extracts of Kelp Powder
[J]. FOOD SCIENCE, 2009, 30(11): 58-61.
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[14] |
ZHAO Li-Chao, LIU Xin, CHEN Yong-Quan.
Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake
[J]. FOOD SCIENCE, 2005, 26(8): 422-424.
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[15] |
JI Li-Lian, ZHANG Qiang-Hua.
Studies on the Anti-pathogenic Activities and Effective Components of the Leaves and Stalks from Chrysanthemum nankingense Hand. Mazz
[J]. FOOD SCIENCE, 2004, 25(9): 74-77.
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