| [1] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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| [2] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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| [3] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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| [4] |
LI Linqiong, HONG Jing, ZHANG Aijing, WANG Pengjie, GAO Yulong.
Acid Resistance in Salmonella typhimurium Induced by Culture in the Presence of Organic Acids
[J]. FOOD SCIENCE, 2021, 42(1): 33-40.
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| [5] |
LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng.
Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves
[J]. FOOD SCIENCE, 2020, 41(7): 73-78.
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| [6] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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| [7] |
REN Xidong, YU Chao, WANG Chenying, LIU Xinli.
Physiological Mechanism by Which Adaptive Evolution Improves the Resistance of Streptomyces diastatochromogenes T17 to Spontaneous Acid Stress
[J]. FOOD SCIENCE, 2020, 41(12): 106-112.
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| [8] |
LI Zhi, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min.
Effect of Extruded and Steam Exploded Wheat Bran on Pasting Properties of Wheat Flour
[J]. FOOD SCIENCE, 2019, 40(6): 41-47.
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| [9] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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| [10] |
ZHU Hong, QIU Ju, LIANG Kehong, LU Lingang, WANG Jing.
Effect of Adding Moringa oleifera Leaf Powder on Wheat Dough Quality
[J]. FOOD SCIENCE, 2019, 40(14): 36-40.
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| [11] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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| [12] |
YANG Mo, XUE Yuan, REN Lu, LEI Hongjie, XU Huaide.
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2018, 39(9): 47-52.
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| [13] |
CHI Xuelu, TONG Lingjun, PAN Minghui, Nueraliya·ALIFU, AI Nasi, WANG Bei, SUN Baoguo.
Effect of Fat Content on Physicochemical Properties of Milk
[J]. FOOD SCIENCE, 2018, 39(4): 26-31.
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| [14] |
HUANG Meihua, WU Ruhua, HE Quanguang, YANG Quanguang, PAN Hong, ZHANG Ezhen, HUANG Ruibin, YANG Haijuan, ZHANG Hong, PAN Zilai.
Physical Characteristics of Camellia chrysantha (Hu) Tuyama Flower Powder with Different Particle Sizes
[J]. FOOD SCIENCE, 2018, 39(3): 76-82.
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| [15] |
QI Baokun, ZHAO Chengbin, JIANG Lianzhou, XU Liang, LI Hong, LI Yang.
Analysis of Zeta Potential, Particle Size and Infrared Spectroscopy of 11S Glycinin at Different Heat Treatment Temperatures
[J]. FOOD SCIENCE, 2018, 39(24): 54-58.
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