[1] |
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan.
Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
[J]. FOOD SCIENCE, 2021, 42(4): 138-144.
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[2] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[3] |
LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin.
Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets
[J]. FOOD SCIENCE, 2021, 42(2): 306-311.
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[4] |
AN Feiyu, WU Junrui, LIU Yiming, SUN Xueting, ZHU Xinyuan, WEI Lili, WU Rina.
Effects of Soil Environment on Bacterial Community Succession during Preparation of Naturally Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(22): 96-102.
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[5] |
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying.
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying
[J]. FOOD SCIENCE, 2019, 40(20): 185-191.
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[6] |
LIANG Yexing, ZHANG Ling, LI Xue, ZHANG Huanhuan, XIONG Jiayan, ZHANG Xuemei, GAO Feihu, YANG Shixiong.
Changes in Color and Texture of Shuidouchi, a Chinese Traditional Fermented Soybean Product, during Fermentation Process
[J]. FOOD SCIENCE, 2019, 40(18): 137-143.
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[7] |
ZHANG Huilin, WANG Yongsheng, LI Chongwei.
Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste
[J]. FOOD SCIENCE, 2019, 40(14): 192-197.
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[8] |
LI Guijie, ZHANG Jing, SUN Peng, QIAN Yu, ZHAO Xin.
Apoptosis-Inducing Effect and Underlying Mechanism of Aroma Components from Douchi on Human Nasopharyngeal Carcinoma CNE-1 Cells
[J]. FOOD SCIENCE, 2018, 39(23): 161-169.
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[9] |
PANG Weiqiao, GUO Dejun.
Correlation Analysis of Three Dominant Microorganisms and Volatile Aroma Components of Baoquan Fermented Soybean Paste
[J]. FOOD SCIENCE, 2018, 39(20): 167-174.
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[10] |
YANG Yilei, LI Mengdan, LIU Jin, CHEN Lili, JIANG Liwen.
Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product
[J]. FOOD SCIENCE, 2017, 38(24): 34-39.
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[11] |
YI Ruokun, QIAN Yu, WANG Qiang, MU Jianfei, ZHAO Xin.
Preventive Effect of Lactobacillus plantarum YS-1 on Activated Carbon-Induced Constipation in Mice
[J]. FOOD SCIENCE, 2017, 38(17): 238-243.
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[12] |
WU Rina, XUE Yating, ZHANG Ping, TANG Xiaoyang, TAO Dongbing, YUE Yuanyuan, ZHANG Pengfei, CHEN Wei.
Metaproteomic Analysis of Traditional Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2017, 38(14): 17-23.
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[13] |
ZHANG Ying, WU Rina, SUN Huijun, WU Junrui, TAO Dongbing, WANG Hongyu.
Diversity and Dynamic Changes of the Bacterial Community during Fermentation of Soybean Paste
[J]. FOOD SCIENCE, 2017, 38(14): 30-35.
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[14] |
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao.
Limit Standards for Protein Decomposition Products in Sufu and Douchi
[J]. FOOD SCIENCE, 2016, 37(6): 210-215.
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[15] |
XIE Jing, JIANG Liwen,*, TU Bin, CHEN Miaofen, LIAO Luyan, LIU Deming, ZHOU Hui.
Comparison of the Effects of Three Different Drying Methods on the Quality of Liuyang Douchi as Analyzed by Electronic Tongue and SPME-GC-MS
[J]. FOOD SCIENCE, 2016, 37(22): 92-98.
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