The Research Process in Antibiotics from Marine Microbe

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GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui. Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants [J]. FOOD SCIENCE, 2020, 41(23): 255-265.

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WEI Xiaojing, ZHAO Zhixia, LUO Baolong, ZHANG Ruirui, ZHANG Yan, NI Yongqing, ZHOU Hong. Genetic Difference and Antibacterial Characteristics of Carnobacterium Isolated from Intestine of Cold-Water Fishes in Xinjiang [J]. FOOD SCIENCE, 2019, 40(22): 68-74.

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DANG Qiao, KONG Lingcong, LIU Jie, LIU Shuming, WEI Xing, MA Hongxia,, MIN Weihong. DANG Qiao, KONG Lingcong, LIU Jie, LIU Shuming, WEI Xing, MA Hongxia, MIN Weihong [J]. FOOD SCIENCE, 2019, 40(20): 166-170.

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KANG Shenmin, LIU Zhiyuan, MENG Yujie, CHENG Xiaomeng, TU Junhong, WEN Qiwu, GUO Du, SHI Chao. Effects of Citral on Environmental Stress Tolerance and Antibiotics Susceptibility of Cronobacter sakazakii [J]. FOOD SCIENCE, 2019, 40(18): 152-160.

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SUN Xiaodong, HAO Jie, MAO Ting, SHI Na, JIANG Jie. Rapid Screening of 51 Antibiotic Residues in Bean Sprouts by UPLC-MS/MS [J]. FOOD SCIENCE, 2017, 38(20): 327-333.

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WEI Wei, SHI Xingbo, DENG Fangming. Synthesis of Carbon Dots and Its Applications in Food Detection [J]. FOOD SCIENCE, 2017, 38(15): 256-264.

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WU Gaofeng, HUANG Zhanwang, LIU Wanling, NIU Liya, WANG Suzhen, HUANG Yongping. Effect of Lyophilized Natto Powder on Antibiotics-Mediated Immunomodulation and Cytokine Secretion in Mice [J]. FOOD SCIENCE, 2016, 37(9): 192-197.

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HOU Xuejiao, WU Kemin, MO Guodong, LIU Shuhong, YAN Tianjiu, JIAO Pengtao, WEI Ping. Evaluation of Drug-Resistant Phenotypes and Genes in Foodborne Salmonella Isolates [J]. FOOD SCIENCE, 2016, 37(19): 166-170.

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LI Yifan, WANG Fengling, XIAO Yao, PENG Cheng, ZHENG Ling, YAN Honghao, FU Zhen. Simultaneous Determination of 15 Antibiotics Residues in Milk by Liquid Chromatography Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2015, 36(18): 204-208.

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YANG Ji-xia, CHEN Zhi-lan, HE Zhi-fei, CHEN Zong-dao. Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Yak Milk Cheese [J]. FOOD SCIENCE, 2014, 35(17): 176-180.

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