| [1] |
DU Siqi, ZHANG Caiyu, ZHU Wenqing, LONG Liwei, SANG Yaxin, YU Wenlong, WANG Xianghong.
Protein Oxidation and Formation Mechanism of Semicarbazide in Tenebrio molitor under Different Heating Temperatures
[J]. FOOD SCIENCE, 2025, 46(16): 90-99.
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| [2] |
XU Jinbo, SUN Fangda, LIU Qian, CHEN Qian, KONG Baohua.
Effect of Partial Replacement of Pork with Tenebrio molitor on the Sensory and Flavor Characteristics of 3D Printed Minced Meat Products
[J]. FOOD SCIENCE, 2025, 46(14): 56-63.
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| [3] |
SONG Zhaoyang, WANG Yue, YANG Xiaoli, ZHANG Yan, WEN Pengcheng, QIAO Haijun, ZHANG Weibing, ZHANG Zhongming.
Effect of Temperature on the Coagulation Properties of Tenebrio molitor Rennet
[J]. FOOD SCIENCE, 2022, 43(8): 81-88.
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| [4] |
CAI Die, LI Xindan, DENG Lili, ZENG Kaifang.
Antibacterial Effect and Mechanism of Antimicrobial Peptide PAF26 on Monilinia fructicola in Postharvest Plums
[J]. FOOD SCIENCE, 2020, 41(23): 221-227.
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| [5] |
YAO Jiaming, TIAN Yaping.
Isolation and Identification of Antimicrobial Peptides Produced by Bacillus amyloliquefaciens and Characterization of Their Antibacterial Spectra
[J]. FOOD SCIENCE, 2020, 41(16): 126-131.
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| [6] |
REN Dayong, ZHU Jianwei, LIU Hongyan, YU Hansong, SHEN Minghao.
Secretory Expression and Characterization of Antibacterial Peptide PlnF in Lactococcus lactis
[J]. FOOD SCIENCE, 2019, 40(2): 146-151.
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| [7] |
PU Chuanfen, TANG Wenting.
Optimized Preparation and Properties of Antibacterial Peptide G-K Liposome
[J]. FOOD SCIENCE, 2017, 38(6): 229-235.
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| [8] |
ZHAO Hongqian, SONG Fengxia, JIANG Xiangshi, SHEN Shenyi, SHANG Dongliang, LI Lirong.
Optimization of Enzymatic Hydrolysis of Tartary Buckwheat Protein for Preparing Antibacterial Peptides by Plackett-Burman and Box-Behnken Designs
[J]. FOOD SCIENCE, 2017, 38(16): 158-164.
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| [9] |
JIANG Tailing, WU Hongyang, SHEN Guanghui, DONG Xiaohua, ZHANG Zhiqing*.
Preparation of Antibacterial Peptide Derived from Hydrolysis of Prickly Ash Seed Protein by Acid Protease
[J]. FOOD SCIENCE, 2015, 36(13): 148-153.
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| [10] |
CHEN Xiao-ping, FANG Dan-dan.
Optimization of Pilot-Scale Fermentation Conditions for the Production of Spinigerin α as an Antibacterial Peptide
[J]. FOOD SCIENCE, 2014, 35(7): 138-142.
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| [11] |
WANG Ying1,2, ZHANG Jian2,3, WANG Mao-jian2,3,*, WANG Gong-ming4, LI Qian1,2, LIU Xin2, HOU Zhi-gang1,2.
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
[J]. FOOD SCIENCE, 2014, 35(23): 182-187.
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| [12] |
LIU Chen1,2, ZHU Wen-xue1, QU Hao-yang1, LI Jian-zhong2, WANG Hui-li2, GUO Bao-yuan1,2,*.
Determination of Chiral Diniconazole in Tenebrio molitor by Solid Phase Extraction and High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(2): 154-157.
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| [13] |
CUI Nan, TAO Xiao-yun, LI Juan, CHEN Jian, ZHAO Li-yi, SUN Ai-dong.
Optimization of Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from Terebrio molitor L. Protein by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(15): 156-160.
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| [14] |
WANG Jing1,2, WU Yan-yan1,*, LI Lai-hao1, YANG Xian-qing1.
Optimization of Conditions for Microwave-Assisted Enzymolysis of Pinctada martensii Muscle Proteins Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 11-17.
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| [15] |
WANG Jun-jie1,2,ZHAO Yan1,2,*,TU Yong-gang3,LUO Xu-ying1,2,LI Jian-ke1,2,YANG You-xian1,2,DENG Wen-hui1,2.
Research Progress on the Antimicrobial Peptides Derived from Egg Protein
[J]. FOOD SCIENCE, 2013, 34(9): 399-403.
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