| [1] |
LIN Xiaotong, DONG Liangbo, ZHENG Junwei, WANG Bin, PAN Li.
Overexpression and Enzymatic Characterization of Leucine Aminopeptidase (LapA) in Aspergillus niger
[J]. FOOD SCIENCE, 2021, 42(2): 90-96.
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| [2] |
LIN Xiaotong, PAN Li, LUO Shiyu, WANG Bin.
Recombinant Expression and Enzymatic Characterization of Glucose Oxidase in Aconidial Aspergillus niger Strain
[J]. FOOD SCIENCE, 2020, 41(6): 79-85.
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| [3] |
TANG Yong, DING Honghao, CAI Jun.
Optimization of Fermentation Conditions for Xylosidase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2020, 41(10): 172-179.
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| [4] |
HE Yulan, WANG Bin, PAN Li,.
High-Level Expression of Recombinant Acidic Pectin Lyase Gene from Aspergillus niger and Application of the Enzyme in Juice Clarification
[J]. FOOD SCIENCE, 2019, 40(18): 83-88.
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| [5] |
ZHANG Lingmin, WANG Bin, PAN Li.
Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization
[J]. FOOD SCIENCE, 2019, 40(14): 107-114.
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| [6] |
MIN Zhongman, GAO Lu, GAO Yuzhe, XU Caihong, DENG Xuexue, XIAO Zhigang.
Optimization of the Preparation Process for Soluble Dietary Fiber from Rice Bran by Aspergillus niger Fermentation and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2018, 39(2): 112-118.
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| [7] |
YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu.
Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein
[J]. FOOD SCIENCE, 2018, 39(17): 19-24.
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| [8] |
ZHANG Shuai, CAO Yong, LIANG Xiaoying, LIN Wanru.
Purification and Enzymatic Properties of Tannase from Aspergillus niger N5-5
[J]. FOOD SCIENCE, 2017, 38(6): 142-146.
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| [9] |
YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun.
Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger
[J]. FOOD SCIENCE, 2017, 38(6): 81-87.
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| [10] |
LI Juan, CAO Ze-hong*, LI Chao, GAO Ming-xia, GAO Zhao-jian, WANG Chun, CHEN Kuo, JIN Wei-tao, ZHANG Chen-jie,LIN Zhan-sheng, LI Xue-qing, WANG Juan.
Optimization of Submerged Fermentation Conditions by Response Surface Analysis for Endoinulinase Production by Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(9): 207-212.
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| [11] |
YI Ju-yang, LIANG Yu-ting, LU Bing, WU Hao, HUANG Gui-hua, CHEN Gui-guang, LIANG Zhi-qun.
Microwave Breeding of Aspergillus niger with High α-Glucosidase Activity and Optimization of Its Fermentation Conditions
[J]. FOOD SCIENCE, 2014, 35(15): 145-149.
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| [12] |
HUANG Qiu-gui, ZHANG Ling-zhi*, GONG Xue-mei, YANG Wei-qiong, ZENG Shu-ting.
Effect of Fermentation with Preponderant Fungi from Dark Tea on Tea Polyphenols of Green Tea Extracts
[J]. FOOD SCIENCE, 2014, 35(11): 164-167.
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| [13] |
WANG Hua1, HE Jin-mei1,2.
Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(1): 159-162.
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| [14] |
XU Teng-yang，FANG Ruo-si，DONG Ya-chen，CHEN Qi-he*.
Optimization of solid-state fermentation medium of α-galactosidase produced by Aspergillus niger ZJUQH with response surface methodology
[J]. FOOD SCIENCE, 2013, 34(9): 216-219.
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| [15] |
TANG Jing，ZHAO Xin，SU Mo，TANG Yun-ming*.
Optimization of Glucose Oxidase Production by Fermentation of Aspergillus niger H1-9b
[J]. FOOD SCIENCE, 2013, 34(9): 220-223.
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