[1] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[2] |
XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong.
Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2020, 41(13): 184-192.
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[3] |
YU Ping, HUANG Xingxing, ZHANG Yishu.
Optimization of Culture Conditions for Poly γ-Glutamic Acid Production by Bacillus subtilis ZJS18
[J]. FOOD SCIENCE, 2018, 39(22): 87-92.
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[4] |
QIU Jiying, WEI Chaozhi, CHEN Xiangyan, YANG Jinyu, ZHANG Xiang, CHEN Leilei, WANG Yifen, LI Dapeng.
Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 203-209.
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[5] |
MA Yan, LI Tingting, CUI Fangchao, LI Jianrong,.
Influences of Different Culture Conditions and Quorum Sensing Signaling Molecules on the Biofilm Formation of Hafnia alvei
[J]. FOOD SCIENCE, 2017, 38(6): 42-47.
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[6] |
LAN Weiqing, CHE Xu, XU Qiaoling, ZHAO Hongqiang, ZHANG Wanjun, XIAO Lei, XIE Jing.
Effect of Slurry Ice Made with Ginkgo biloba Leaf Extract or Bamboo Vinegar on the Quality of Pomfret (Pampus argenteus) during Ice Storage
[J]. FOOD SCIENCE, 2017, 38(23): 249-256.
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[7] |
XU Longqian, HU Kaidi, ZHANG Aiqing, ZHOU Kang, LIU Shuliang,.
Optimization of Medium and Culture Conditions for Bacteriocin Production by Lactobacillus plantarum P158
[J]. FOOD SCIENCE, 2017, 38(22): 109-116.
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[8] |
CHEN Dixin, ZHAO Liangyi, YANG Yingjun, SHI Chaonan, CHEN Xusheng.
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
[J]. FOOD SCIENCE, 2017, 38(11): 243-248.
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[9] |
SONG Dandan , KONG Qingjun , LI Hongbin , REN Xueyan.
Biological Characteristics and Cell Wall Degrading Enzyme Activities of Flat Peach Brown Rot Pathogen
[J]. FOOD SCIENCE, 2017, 38(10): 42-48.
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[10] |
CHEN Guozhong, GUO Qiucui, TAN Qixiu, WU Shuojun, LIU Lianqiang, FENG Zhibin.
Isolation, Identification and Culture Optimization of Pseudomonas putida H9, a Marine Bacterium Producing
Nicotinic Acid Hydroxylase
[J]. FOOD SCIENCE, 2017, 38(10): 130-136.
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[11] |
ZHANG Meili, HE Ling, YUAN Xirui, DU Fangmeng, ZHAO Kaixi.
Induction of Resistance in Kiwifruit (Actinidia chinensis) against Penicillum expansum by Ginkgo biloba L. Leaf Extract
[J]. FOOD SCIENCE, 2016, 37(6): 242-247.
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[12] |
YUE Linfang, WANG Junguo, SA Rula, BAO Qiuhua, TIAN Wenjing, CHEN Xia, ZHANG Heping.
Effects of Culture Conditions on the Survival of Freeze-Dried Lactic Acid Bacterial Starter Cultures
[J]. FOOD SCIENCE, 2016, 37(11): 270-277.
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[13] |
MIAO Xiu-yan, LI Hong-mei, WEI Ming, ZHAO Hui, MIN Wei-hong, MA Yan-qiu.
Optimization of Culture Conditions for the Production of Polysaccharides by Athelia rolfsii in a Medium Consisting of Corn Steep Liquor and Starch
[J]. FOOD SCIENCE, 2014, 35(19): 194-202.
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[14] |
WU Hai-xia, WU Cai-e, FAN Gong-jian, LI Ting-ting, YING Rui-feng, HUA Jing.
Purification and Antimicrobial Activity of Protein from Ginkgo biloba Seed Kernels
[J]. FOOD SCIENCE, 2014, 35(13): 108-113.
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[15] |
FAN Ning, ZHANG Hong-bin*, LING Kai, LING Guo-qing, HU Xue-qin.
Construction of Temperature-Regulated Recombinant Escherichia coli for β-CGTase Expression and Optimization of Culture Conditions
[J]. FOOD SCIENCE, 2014, 35(11): 155-159.
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