| [1] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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| [2] |
MU Zhiyong, YANG Yijin, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, LI Guohui, AI Lianzhong, XIA Yongjun.
Beneficial Effects of Yeasts and Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(15): 309-318.
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| [3] |
LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang.
Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts
[J]. FOOD SCIENCE, 2021, 42(14): 86-93.
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| [4] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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| [5] |
MENG Fanbing, WANG Zhongwei, LI Yuncheng, MA Changzhong, LIU Dayu.
Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics
[J]. FOOD SCIENCE, 2020, 41(24): 31-38.
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| [6] |
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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| [7] |
YAN Wenjie, DUAN Hao, LÜ Yanni, MA Aijin.
Recent Development in the Application of Edible Fungi in Health Foods in China
[J]. FOOD SCIENCE, 2020, 41(21): 296-302.
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| [8] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
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| [9] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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| [10] |
LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong.
Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(20): 127-133.
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| [11] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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| [12] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
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| [13] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
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| [14] |
ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin.
Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation
[J]. FOOD SCIENCE, 2020, 41(14): 210-216.
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| [15] |
LI Xiaobei, ZHAO Xiaoyan, LIU Haiyan, ZHOU Changyan, FAN Tingting, ZHANG Yanmei.
Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(12): 298-304.
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