| [1] |
CHI Lei, WANG Jingyu, HOU Junchao, WEI Jiajia, WEI Tao, HU Xiaolong, HE Peixin.
Artificial Neural Network-Genetic Algorithm-Based Optimization of High Cell Density Cultivation of Recombinant Escherichia coli for Producing Pullulanase
[J]. FOOD SCIENCE, 2021, 42(10): 73-78.
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| [2] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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| [3] |
XU Mingfang, CHEN Gengnan, SHEN Linyan, WANG Yangyang, LI Yan, HUANG Xiaojing.
Screening and Cultivation of Pleurotus ostreatus: Optimization of Cultivation Conditions for Mycelial Ergosterol Production and Ultraviolet Light-Induced Conversion into Vitamin D2 in Fruit Body
[J]. FOOD SCIENCE, 2019, 40(18): 173-181.
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| [4] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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| [5] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
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| [6] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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| [7] |
LI Shaohui, JIA Junqiang, GUI Zhongzheng.
Effect of Micronization-Enzymatic Hydrolysis on Nutrition and Functional Properties of Silkworm (Bombyx mori) Pupa Protein
[J]. FOOD SCIENCE, 2018, 39(7): 181-187.
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| [8] |
WU Han, RUI Xin, LI Chunyang, XIA Xiudong, DONG Mingsheng.
Improved Protein Nutritional Quality of Whole Oat Grains by Solid State Fermentation with Mixed Strains
[J]. FOOD SCIENCE, 2018, 39(16): 168-175.
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| [9] |
BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping.
Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus
[J]. FOOD SCIENCE, 2017, 38(20): 83-89.
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| [10] |
ZHANG Kaiqiang, WEI Rongbian, SONG Ru, JIANG Xuhua.
Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
[J]. FOOD SCIENCE, 2017, 38(1): 238-243.
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| [11] |
CHI Ming, LIU Meiying, NING Pengfei, ZHANG Zhenwen.
Effect of Rain-Shelter Cultivation on Fruit Quality and Aroma Components in Wine Grape (Vitis vinifera L.)
[J]. FOOD SCIENCE, 2016, 37(7): 27-32.
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| [12] |
MA Lu, LIN Yanquan, YING Zhenghe, JIANG Xiaoling.
Nutritional Value of Proteins from Mycelia and Fruit Bodies of Sparassis latifolia
[J]. FOOD SCIENCE, 2016, 37(5): 214-218.
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| [13] |
KAYSER Sajidam, TOHTI Gulpiya, ABDUMILIK Nurya, HASAN Rezwangul, RAHMAN Nurgul.
High-Density Cultivation of Lactobacillus brevis as a Dominant Strain Isolated from Xinjiang Traditional Fermented Camel Milk
[J]. FOOD SCIENCE, 2016, 37(23): 178-183.
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| [14] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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| [15] |
CHEN Zhiqiang, ZHENG Yue, CAI Jieqiong, WEI Ming, YAN Peishi.
Amino Acid and Fatty Acid Compositions of Edible Parts of Chinese Mitten Crab in Gucheng Lake, Nanjing
[J]. FOOD SCIENCE, 2016, 37(10): 122-127.
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