| [1] |
GUO Quanyou, LIU Ling, LI Baoguo, YANG Xu, JIANG Chaojun.
Modelling and Evaluating Growth/No-growth Interface of Bacillus subtilis Isolated from Penaeus vannamei Affected by Nisin, ɛ-Polylysine and pH
[J]. FOOD SCIENCE, 2020, 41(22): 140-147.
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| [2] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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| [3] |
JIANG Feihong, SONG Zihan, NIU Chen, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
Adsorption Characteristics of Nisin by Magnetic Iron Oxide Nanoparticles Coated with Polydopamine (IONPs@pDA)
[J]. FOOD SCIENCE, 2019, 40(15): 43-49.
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| [4] |
HE Yezi, XU Dan, ZHANG Chunsen, XU Qiyang.
Composite Hygroscopic Pad Containing Chitosan and Nisin for the Preservation of Ground Pork
[J]. FOOD SCIENCE, 2019, 40(1): 286-291.
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| [5] |
XU Leyi, ZHANG Liyuan, GUO Yuhuan, YAN Jiawei, CHEN Hongmei, HE Xusheng, HE Ling.
Effect of Sorbate and Calcium Stress on Inducing Resistance to Gray Mold in Sweet Cherry
[J]. FOOD SCIENCE, 2018, 39(15): 219-224.
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| [6] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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| [7] |
MA Junmei, LIU Dong, ZHANG Leilei, SHEN Lu, WANG Lixia, ZHANG Yan.
On-Line Solid Phase Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for Determination of Fumonisins in Corn and Wheat Flour Samples
[J]. FOOD SCIENCE, 2017, 38(20): 300-305.
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| [8] |
BAI Qingyun, XU Qian, LI Yuyu, LI Wen, YIN Yilin, ZHAO Li.
Optimization of Addition of Exogenous Additives for γ-Aminobutyric Acid Accumulation in Fermented Chicken Sausage
[J]. FOOD SCIENCE, 2017, 38(12): 211-216.
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| [9] |
XIE Xueqin, LIU Zhou.
Recent Advances in PCR-Based Molecular Diagnosis of Mycotoxigenic Fusarium
[J]. FOOD SCIENCE, 2017, 38(11): 291-300.
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| [10] |
YAO Yongjie, XU Baocai,*, WANG Zhouping, LI Cong,.
Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat
[J]. FOOD SCIENCE, 2016, 37(22): 1-6.
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| [11] |
WU Yanyan, QIAN Xixi, LI Laihao, DENG Jianchao, YANG Xianqing, CHEN Shengjun, LIN Wanling.
Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish
[J]. FOOD SCIENCE, 2016, 37(18): 190-196.
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| [12] |
ZHANG Wenmin, DONG Qingli, SONG Xiaoyu, LIU Qing.
Progress of Sodium Lactate as a Preservative in Meat and Meat Products
[J]. FOOD SCIENCE, 2016, 37(1): 235-240.
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| [13] |
GU Renyong, YANG Wangen.
Optimization of Mixed Preservative for Low-Salt Xiangxi Bacon by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(22): 46-50.
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| [14] |
YANG Wangen1, LI Fei1, LI Zhongmao1, ZHU Qiujin2, TIAN Weijiang3.
Functional Properties of Soybean Protein Isolate-Based Complex Films with Nisin and Phytic Acid
[J]. FOOD SCIENCE, 2015, 36(11): 71-75.
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| [15] |
LI Weili1,2, ZHAO Chao1,2, CHE Jiantu1,2, LI Dongle1,2, YI Wuhua2, ZHAO Lijuan2.
Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar
[J]. FOOD SCIENCE, 2015, 36(1): 174-178.
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