[1] |
LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong.
Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics
[J]. FOOD SCIENCE, 2021, 42(14): 32-38.
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[2] |
YUE Yingxue, YAN Fenfen, LI Bailiang, SONG Yue, SHI Jialu, GUAN Jiaqi, HUO Guicheng.
Screening of Lactobacillus for Inhibitory Effects on HT-29 Cell Proliferationand Probiotic Properties
[J]. FOOD SCIENCE, 2020, 41(8): 108-115.
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[3] |
ZHANG Qinjun, BEI Ronghua, ZHANG Hong, HU Changying.
Determination of Residues and Migration of 17 Acrylate Monomers in Food Composite Packaging Materials by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(24): 287-294.
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[4] |
LIU Lei, SHE Xiao, QIAN Yang, LI Yalin, NIE Rong, RAO Yu.
Effect of tuf Homogenous Overexpression on Physiological Behaviors of Lactobacillus plantarum LR-1
[J]. FOOD SCIENCE, 2019, 40(8): 48-55.
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[5] |
WANG Qiongfen, ZHENG Ping’an, LIU Ting, ZHANG Mengqi.
Adulteration Identification of Cod Liver Oils Based on Characteristic Fatty Acids
[J]. FOOD SCIENCE, 2019, 40(8): 326-330.
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[6] |
WAN Feng, SUN Sirui, HOU Yujia, ZHAO An, ZHANG Sheng, MENG Xiangchen.
Comparison of Resistance of Bifidobacterium animalis Strains Isolated from Infants to Simulated Gastrointestinal Stress and Effect of Selected Strain on Activities of Immune Cells in Vitro
[J]. FOOD SCIENCE, 2019, 40(22): 118-125.
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[7] |
WANG Tingting, LI Chun, LI Jiadong, DU Peng, LIU Libo, XU Zhanwen, YANG Yuze.
Effect of Ethanol Stress on Membrane Physiology and Adhesion of Lactobacillus plantarum
[J]. FOOD SCIENCE, 2019, 40(18): 63-69.
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[8] |
ZHANG Wen, BIAN Dan, RUAN Chengxu, SHI Xiangzhu, NI Li.
Adhesive Properties and Biofilm Characteristics of Pseudosciaena crocea Spoilage Bacteria
[J]. FOOD SCIENCE, 2019, 40(14): 84-90.
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[9] |
DAI Jieyu, JIANG Yonghua, ZHANG Yujie, WANG Haojie, LIU Xiaoran, LIU Cuihua, REN Xiaolin.
Prokaryotic Expression of MdHB1, a Transcription Factor from Malus domestica and Preparation of Polyclonal Antibody against It
[J]. FOOD SCIENCE, 2018, 39(8): 69-76.
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[10] |
WEN He,, XIAO Fengyan, DUAN Cuicui, GAO Lei, ZHAO Yujuan, NIU Chunhua, ZHAO Quan, LI Shengyu.
Evaluation of Probiotic Properties of Lactobacillus plantarum Sc52 and Its Application in a Hypoglycemic Product
[J]. FOOD SCIENCE, 2018, 39(6): 148-154.
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[11] |
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Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[12] |
YANG Ping, YOU Mengchen, LIU Shaomin, ZHENG Yingying, SONG Huanlu.
Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima
[J]. FOOD SCIENCE, 2018, 39(16): 265-272.
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[13] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 98-104.
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[14] |
XIN Jianzeng, LI Zheng, LI Xin, LI Guixia, REN Chi, ZHANG Dequan.
Effect of Glyceraldehyde-3-Phosphate on Color Stability and Metmyoglobin Reduction of Mutton
[J]. FOOD SCIENCE, 2018, 39(16): 112-117.
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[15] |
ZHANG Shuang, ZHANG Nan, ZHU Liangqi, LI Chunbao.
Energy Metabolism and Protein Phosphorylation of Pork, Beef and Chicken during the Early Postmortem Period
[J]. FOOD SCIENCE, 2017, 38(9): 72-78.
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