[1] |
XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong.
Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages
[J]. FOOD SCIENCE, 2021, 42(9): 184-191.
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[2] |
HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie.
Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai
[J]. FOOD SCIENCE, 2021, 42(4): 161-166.
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[3] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[4] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[5] |
BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong.
Effect of Suantangzi Sourdough on the Quality of Bread
[J]. FOOD SCIENCE, 2021, 42(2): 135-142.
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[6] |
MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong.
Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms
[J]. FOOD SCIENCE, 2021, 42(17): 307-316.
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[7] |
WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu.
Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 281-285.
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[8] |
LIU Yanan, LI Huan, CHEN Jian, SU Laijin, FU Linglin, WANG Yanbo.
Progress in Detection Techniques for Biogenic Amines in Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(15): 269-277.
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[9] |
LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 65-72.
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[10] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[11] |
YU Zhuzhu, LIN Hong, WANG Jingxue.
Predictive System of Microbial Growth on Atlantic Salmon during Storage
[J]. FOOD SCIENCE, 2020, 41(9): 139-144.
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[12] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[13] |
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen.
Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 131-138.
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[14] |
CHEN Wei, LI Yang, GU Xinxi, TAN Suhui, LU Haiqiang.
Diversity of Microbial Community and Key Substances in Naturally Fermented Stinky Egg
[J]. FOOD SCIENCE, 2020, 41(22): 158-165.
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[15] |
LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng.
Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions
[J]. FOOD SCIENCE, 2020, 41(21): 338-350.
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