[1] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[2] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[3] |
ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong.
Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature
[J]. FOOD SCIENCE, 2020, 41(9): 145-152.
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[4] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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[5] |
AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei.
Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(10): 255-264.
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[6] |
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan.
LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 136-143.
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[7] |
HUANG Xiang, TAO Lei, YANG Ran, HUANG Qun, AN Fengping, HUANG Xi, MA Meihu.
HUANG Xiang, TAO Lei, YANG Ran, HUANG Qun, AN Fengping, HUANG Xi, MA Meihu
[J]. FOOD SCIENCE, 2019, 40(20): 159-165.
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[8] |
ZHENG Luhua, LI Dan, CHEN Hui, LIANG Xiaobo, HAN Peng.
Optimization of Solid-State Fermentation Conditions for Antibacterial Polysaccharide Production by Fusarium oxysporum LD105 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(2): 133-140.
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[9] |
LUO Denglin, ZHAO Ying, XU Baocheng, XU Wei, LI Peiyan, REN Guangyue, YUAN Yunxia, LIU Jianxue.
Effect of Natural Inulin on Dough Rheological Properties and Bread Quality
[J]. FOOD SCIENCE, 2018, 39(6): 26-31.
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[10] |
WANG Li, ZOU Ye, ZHANG Xinxiao, CHEN Lin, WU Haihong, WANG Daoying.
Formulation Optimization of Duck Liver Peptide Beverage with High Stability and Evaluation of Its Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(18): 255-261.
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[11] |
LI Yanjie, GAO Yanhong, WANG Peng, WANG Chenjie, LI Fanyue.
Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity
[J]. FOOD SCIENCE, 2017, 38(6): 209-214.
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[12] |
CHEN Xinyan, CAO Lili, YANG Peizhou, WANG Kanglin, ZHANG Hua, CAO Xinmin, ZHENG Zhi, JIANG Shaotong.
Response Surface Optimization of Prodigiosin Production of Serratia marcescens Using Rapeseed Meal
[J]. FOOD SCIENCE, 2017, 38(4): 231-236.
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[13] |
PENG Zhenfen, XIE Qian, CHI Yubin, CHEN Qingxi.
Optimization of Ultrasonic-Assisted Extraction of Free Amino Acids from the Flesh of Canarium album Fruits by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(20): 146-153.
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[14] |
QIAN Hui, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia.
Molecular Dynamics Simulation of Thermal Stability Improvement of Lipoxygenase from Anabaena sp. PCC 7160
[J]. FOOD SCIENCE, 2017, 38(2): 1-6.
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[15] |
ZHAO Hongqian, SONG Fengxia, JIANG Xiangshi, SHEN Shenyi, SHANG Dongliang, LI Lirong.
Optimization of Enzymatic Hydrolysis of Tartary Buckwheat Protein for Preparing Antibacterial Peptides by Plackett-Burman and Box-Behnken Designs
[J]. FOOD SCIENCE, 2017, 38(16): 158-164.
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