[1] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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[2] |
HUANG Yuran, WANG Wei, ZHAO Wenhong, YANG Juan, LIU Qiaoyu, BAI Weidong.
Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)
[J]. FOOD SCIENCE, 2021, 42(16): 138-144.
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[3] |
WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu.
Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 281-285.
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[4] |
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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[5] |
LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning.
Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase
[J]. FOOD SCIENCE, 2020, 41(13): 76-82.
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[6] |
WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin.
Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis
[J]. FOOD SCIENCE, 2020, 41(12): 234-242.
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[7] |
ZHOU Yanqiang, WU Guangbin, CHEN Fahe.
Analysis of Monosaccharide Composition of Polysaccharides from Okra by Pre-column Derivatization High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(4): 266-271.
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[8] |
YANG Shengyuan, LI Yun.
Optimization of Fermentation Medium for Glutamate Decarboxylase Production by Enterococcus faecium by Bidirectional One-Factor-at-a-Time and Taguchi Methods
[J]. FOOD SCIENCE, 2018, 39(4): 90-98.
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[9] |
HAN Fenli, HAN Fei, LI Aike, CHEN Xi, SONG Ge, FAN Liuping, YU Zhiquan.
Determination of Amino Acid Contents in Cereals and Ileal Digesta by Reversed-Phase High Performance Liquid Chromatography with AccQ-Tag Pre-column Derivatization Method
[J]. FOOD SCIENCE, 2018, 39(4): 165-170.
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[10] |
WANG Jing, LI Bei, WANG Wenli, ZHANG Danni, LIU Yuan.
Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking
[J]. FOOD SCIENCE, 2018, 39(22): 15-19.
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[11] |
CHEN Wen, LI Youran, GU Zhenghua, DING Zhongyang, ZHANG Liang, SHI Guiyang.
Heterologous Expression and Characterization of Recombinant L-Glutamate Oxidase from Kitasatospora setae
[J]. FOOD SCIENCE, 2018, 39(2): 58-65.
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[12] |
TAN Xiao, SUN Qing, ZENG Lin, ZHAO Tingting, TAN Jinlong, ZHANG Qing,, XIANG Wenliang.
Cloning and Expressing of Glutamate Decarboxylase Gene from Lactobacillus plantarum Producing γ-Aminobutyric Acid
[J]. FOOD SCIENCE, 2018, 39(18): 159-165.
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[13] |
ZHAO Yunfei, SHAO Zexiang, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
Improve Glutamate Decarboxylase Activity from Bacillus megaterium by Directed Evolution
[J]. FOOD SCIENCE, 2018, 39(18): 179-185.
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[14] |
FU Mengfan, ZHAO Yifan, YAN Weidong.
Analysis of Monosaccharide Composition of Polysaccharides from Lycium barbarum L. by HPLC with Precolumn Derivatization
[J]. FOOD SCIENCE, 2018, 39(18): 186-191.
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[15] |
CAO Jingjing, GU Fengying, LUO Qiqi, LIU Ziyi, WANG Feng.
Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(16): 47-52.
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