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XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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| [2] |
GUAN Jiaqi, LIANG Shengnan, CHEN Qingxue, ZHAO Lina, XIE Qinggang, HUO Guicheng, LI Bailiang.
Screening for and Biological Characterization of Bifidobacterium infantis Capable of Promoting Proliferation of Human Fetal Colon Epithelial Cells
[J]. FOOD SCIENCE, 2021, 42(18): 86-94.
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MENG Lu, LIU Hancheng, LIU Yahan, LIN Xue, LIU Sixin, LI Congfa.
Metabolomic and Transcriptomic Analysis of Response Mechanism of Baker’s Yeast to Freezing Stress
[J]. FOOD SCIENCE, 2021, 42(10): 193-200.
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| [4] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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| [5] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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SU Jing, GONG Rong.
Recent Advances in Understanding Glutathione during Wine-Making Process
[J]. FOOD SCIENCE, 2020, 41(7): 283-291.
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SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang.
Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties
[J]. FOOD SCIENCE, 2020, 41(2): 148-157.
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CHEN Ying, LI Chixia, CHEN Yujuan, TIAN Yuanyuan, ZHANG Meng, HAN Yingyi, WANG Yousheng.
Heterologous Expression, Purification and Enzymatic Activity of Cyclic Nucleotide Phosphodiesterase 1 from Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(18): 71-76.
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LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang.
A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation
[J]. FOOD SCIENCE, 2020, 41(15): 314-322.
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HOU Ying, MA Wenrui, CHENG Yawen, ZHENG Haoran, TAN Zhilei, JIA Shiru.
Apoptosis of Saccharomyces cerevisiae Induced by ε-Poly-L-lysine Combined with Reactive Oxygen Species
[J]. FOOD SCIENCE, 2020, 41(10): 81-87.
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FU Linglin, FU Shujie, HUANG Jianjian, QIAN Yi, WANG Chong, WANG Yanbo.
Construction of Tropomyosin-Sensitized Mouse Model and Effect of Lactic Acid Bacteria-Induced Intestinal Mucosal Immunity on Allergenicity
[J]. FOOD SCIENCE, 2019, 40(7): 169-176.
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HAN Li, LI Lei, YANG Hourong, HE Peixin, HUANG Shen.
Transcriptomic Sequence Analysis of the Effect of Three Fatty Acids with Different Chain Length on Gene Transcription in Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2019, 40(6): 106-112.
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NIU Xiaodi, LI Tianming, LIU Jinlei, YANG Tianyong, LI Ziyi, FENG Huiyong.
Gene Deletion in Saccharomyces cerevisiae Using CRISPR-Cas9 System
[J]. FOOD SCIENCE, 2019, 40(6): 151-158.
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ZHA Musu, YANG Huaqing, WANG Xin, SUN Baoguo, WANG Chengtao, LU Song.
Heterologous Expression of Recombinant Cystathionine β-Lyase from Saccharomyces cerevisiae and Catalytic Synthesis of 2-Furfurylthiol
[J]. FOOD SCIENCE, 2019, 40(6): 55-61.
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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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