| [1] |
WANG Ningning, FENG Meiqin, SUN Jian.
Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 1-7.
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| [2] |
LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing.
Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage
[J]. FOOD SCIENCE, 2021, 42(11): 284-296.
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| [3] |
FENG Meiqin, LUAN Xiaoxu, SUN Jian.
Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(24): 39-45.
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| [4] |
HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai.
Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
[J]. FOOD SCIENCE, 2020, 41(24): 95-101.
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| [5] |
FENG Meiqin, YU Di, SUN Jian.
Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(20): 97-104.
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| [6] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 69-76.
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| [7] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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| [8] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong
[J]. FOOD SCIENCE, 2019, 40(20): 106-113.
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| [9] |
Hu Yingying, Wang Yan, Yu Jing, Jiang Peiyu, Kong Baohua, Chen Qian.
Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages
[J]. FOOD SCIENCE, 2019, 40(18): 8-14.
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| [10] |
LU Wenwei, HU Wenbing, CAO Wenjin, YANG Zhennan, DING Liwei, YANG Jingmei, CHEN Wei.
Dose-dependent Modulation of Intestinal Microbiota and Peristalsis in Mice by Lactobacillus casei LC01
[J]. FOOD SCIENCE, 2019, 40(15): 211-217.
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| [11] |
BAI Ying, LIU Naiqi.
Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk
[J]. FOOD SCIENCE, 2019, 40(12): 145-152.
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| [12] |
CHAI Zihui, LI Hongjun, LI Shaobo, ZHANG Dong, LI Ranran, HE Zhifei.
Microbial, Physical and Chemical Changes of Low-Salt Chinese Bacon during Storage
[J]. FOOD SCIENCE, 2019, 40(11): 201-206.
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| [13] |
LI Tianjiao, ZHANG Yongjie, WANG Zilong, LIU Ying, LIANG Hui.
Protective Effect of Lactobacillus casei on Acrylamide-Induced Intestinal Injury in Rats
[J]. FOOD SCIENCE, 2018, 39(9): 121-126.
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| [14] |
YANG Min, YANG Yong, WU Shitao, LI Binbin, ZHANG Nan, ZHANG Xueguang, HOU Qing, CHEN Hong, LIN Derong, LIU Aiping, LIU Yuntao, LI Jian, LIN Yan.
Effect of Consumption of Fermented Sausage Made with Oat Bran-Supplemented Fat Simulant on Lipid Levels and Serum Antioxidant Status in Rats
[J]. FOOD SCIENCE, 2018, 39(5): 239-246.
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| [15] |
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping.
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
[J]. FOOD SCIENCE, 2018, 39(24): 116-122.
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