| [1] |
XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang.
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
[J]. FOOD SCIENCE, 2025, 46(9): 225-234.
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| [2] |
GUO Peijie, WANG Zhanbin, XIA Yongqiao, WANG Xingpei.
Effect of Salicylic Acid on Triterpenoid Biosynthesis and Reactive Oxygen Species Content in Ganoderma applanatum Mycelium
[J]. FOOD SCIENCE, 2025, 46(3): 56-63.
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| [3] |
XUE Yibin, Zeng Longda, YAN Qiaojuan, JIANG Zhengqiang.
High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger
[J]. FOOD SCIENCE, 2025, 46(20): 100-110.
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| [4] |
WU Yongxiang, LIU Gang, JIANG Yao, ZHOU Benwang, JI Ximei, ZHENG Guang, WANG Yang, SHE Xinsong.
Effect of Mixed-Mold Fermentation on the Bacterial Community Structure and Quality of Fast Fermented Fish Sauce Made from Mandarin Fish Viscera
[J]. FOOD SCIENCE, 2024, 45(16): 88-96.
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| [5] |
LIU Yuchun, GUO Chao, WANG Chao.
Secretomic Analysis of Aspergillus niger and Phanerochaete carnosa Cultured on Corn Bran Fiber under Submerged Fermentation
[J]. FOOD SCIENCE, 2023, 44(22): 183-191.
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| [6] |
CAI Hongying, LI Rui, WANG Zhuo, CHEN Jianping, LIU Xiaofei, SONG Bingbing, JIA Xuejing, ZHONG Saiyi.
Effect of Fungal Fermentation on the Structure, Functional Properties and Antioxidant Activity of Soluble Dietary Fiber from Sargassum hemiphyllum
[J]. FOOD SCIENCE, 2023, 44(12): 132-140.
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| [7] |
ZHU Shengyun, LAN Weiqing, PU Tianting, ZHAO Xinyu, XU Zhenfei, XIE Jing.
Effect of Dual-Frequency Ultrasound Combined with Citric Acid Treatment on Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) during Refrigerated Storage
[J]. FOOD SCIENCE, 2023, 44(1): 246-255.
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| [8] |
LIANG Shuang, FU Yanqing, YIN Junfeng, XU Yongquan.
Compositional Analysis and Regulation of Foam Formed during Black Tea Juice Fermentation
[J]. FOOD SCIENCE, 2022, 43(8): 238-246.
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| [9] |
ZHAO Hongpeng, HUANG Sichen, SHI Lijuan, WANG Yiqi, REN Dabing, HU Yongdan, YI Lunzhao.
Isolation and Identification of Predominant Fungi in Fuzhuan Tea and Their Application for Fermentation of Low-Grade Green Tea
[J]. FOOD SCIENCE, 2022, 43(6): 89-95.
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| [10] |
PENG Cheng, XIAO Wenxi, NI Hui, LI Lijun, TAN Wansen, LIN Yanling, LI Qingbiao.
Cloning, Expression and Characterization of α-L-Arabinofuranosidase from Aspergillus niger and Its Clarification Effect on Fruit Juice
[J]. FOOD SCIENCE, 2022, 43(2): 83-92.
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| [11] |
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang.
Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic
[J]. FOOD SCIENCE, 2022, 43(18): 176-183.
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| [12] |
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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| [13] |
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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| [14] |
DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong.
Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation
[J]. FOOD SCIENCE, 2020, 41(22): 97-102.
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| [15] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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