[1] |
ZHUANG Rongyu, WANG Ruchen, QIU Xiaoting, CHE Jiahao, LI Yongyong, ZHANG Weixiao, YANG Wenge, SHI Yongmei, WU Zufang.
Bioactive Substances Produced by Rhodotorula mucilaginosa: A Comprehensive Review
[J]. FOOD SCIENCE, 2020, 41(1): 318-329.
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[2] |
ZHA Musu, YANG Huaqing, WANG Xin, SUN Baoguo, WANG Chengtao, LU Song.
Heterologous Expression of Recombinant Cystathionine β-Lyase from Saccharomyces cerevisiae and Catalytic Synthesis of 2-Furfurylthiol
[J]. FOOD SCIENCE, 2019, 40(6): 55-61.
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[3] |
LIU Yingli, MAO Huijia, YANG Ziyan, WAN Zhen, WANG Jing, SUN Baoguo.
Molecular Docking Analysis of the Interaction between Recombinant Laccase and Aflatoxin B1 and Structural Elucidation of Degradation Products of Aflatoxin B1
[J]. FOOD SCIENCE, 2019, 40(24): 119-127.
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[4] |
LIU Yingjie, JIANG Yue, HUANG Guo, WANG Ning, LIU Chunfeng, WANG Tianxue, LI Jing, LIU Guichen, SUI Xiaonan, JIANG Lianzhou.
Effects of Covalent Cross-Linking with Anthocyanins and on Structure and Nutritional Absorption of Soy Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(12): 1-8.
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[5] |
HUO Chao, LU Haiqiang, LIU Xiaoyu, LI Qi, GAO Jie, SANG Yaxin.
Cloning and Expression of Laccase Gene from Bacillus pumilus and Degradation of Aflatoxin M1 by Recombinant Laccase
[J]. FOOD SCIENCE, 2019, 40(10): 92-98.
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[6] |
LU Hongyun, WU Tianxiang, ZHONG Min, NIE Wenqiang.
Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa
[J]. FOOD SCIENCE, 2018, 39(6): 101-106.
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[7] |
CHEN Wen, LI Youran, GU Zhenghua, DING Zhongyang, ZHANG Liang, SHI Guiyang.
Heterologous Expression and Characterization of Recombinant L-Glutamate Oxidase from Kitasatospora setae
[J]. FOOD SCIENCE, 2018, 39(2): 58-65.
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[8] |
XIE Pujun, HUANG Lixin, ZHANG Caihong, DING Shasha, DENG Yejun, WANG Xiaojie.
Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase
[J]. FOOD SCIENCE, 2018, 39(16): 90-97.
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[9] |
LI Binchun, ZHANG Tian, JI Yaru, LI Yanqin, DING Guobin.
Heterologous Expression and Enzymatic Properties of α-L-Rhamnosidase as Catalytically Active Inclusion Bodies
[J]. FOOD SCIENCE, 2018, 39(14): 79-84.
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[10] |
ZHANG Nan, LIU Yang, YU Hongwei, KE Xiaojing, GUO Runfang, JIA Yingmin.
Expression of Natural Plasmid Harboring an Antimicrobial Peptide Gene in Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(8): 24-29.
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[11] |
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
[J]. FOOD SCIENCE, 2017, 38(13): 131-137.
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[12] |
LIAO Haijun, LI Ruijia, TAO Min, BAI Yajuan, TANG Jing, TANG Yunming.
Isolation, Purification and Characterization of Laccase from Pleurotus ostreatus Heterosis-2
[J]. FOOD SCIENCE, 2016, 37(19): 147-153.
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[13] |
LIU Qiao, GUAN Xiaohui, HUANG Cuiju, XIA Yan, SHEN Minghao.
Optimized Extraction of Crude Ganoderic Acid from Ganoderma lucidum Spore and Antioxidant Effect in Vivo
[J]. FOOD SCIENCE, 2015, 36(24): 89-94.
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[14] |
CHEN Ji, GAO Peng, LU Zhaoxin, Lü Fengxia, ZHANG Chong, ZHAO Haizhen, BIE Xiaomei*.
Breeding of High-Yield β-1,3-1,4-Glucanase-Producing Strain by Mutagenesis, and Cloning and Expression of β-1,3-1,4-Glucanase Gene
[J]. FOOD SCIENCE, 2015, 36(1): 179-184.
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[15] |
ZHOU Jun, MEI Yan-zhen, YANG Teng, KANG Li, DAI Zhi-dong, DAI Chuan-chao.
Kinetics of Laccase Production by Batch Fermentation of Endophytic Fungus Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2014, 35(15): 183-187.
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