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NIE Yupeng, LIANG Jiayuan, XIN Zhenyu, LI Jiangyi, Zaituna MUTALIFU, XU Hanqiao, REN Xuebing, XIONG Zhiqiang, AI Lianzhong, TIAN Yanjun.
Research Advances in Breeding and Tolerance of High Erythritol-Producing Strains
[J]. FOOD SCIENCE, 2025, 46(18): 416-424.
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| [2] |
LI Huaxiang, DAI Jianing, WANG Juanjuan, LIU Boling, JI Dan, LUO Zhishan, LU Zhenming, YANG Zhenquan.
Identification of Water-Soluble Compounds from Cinnamomum kanehirae Hay Promoting the Asexual Sporulation of Antrodia cinnamomea and Optimization of Their Addition Levels in the Culture Medium
[J]. FOOD SCIENCE, 2024, 45(7): 96-102.
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| [3] |
YANG Yanxiao, NIU Yongwu, NIU Ben, LIN Ning, LOU Haiwei, ZHAO Renyong.
Effects of Mannosylerythritol Lipids on the Quality of Frozen Cooked Noodles
[J]. FOOD SCIENCE, 2024, 45(14): 37-42.
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| [4] |
LI Shen, MU Zhiyong, YAN Xin, AI Lianzhong, XIA Yongjun, SONG Xin, TIAN Yanjun, ZHANG Hui, NI Bin, YANG Yijin.
Research Progress on Erythritol Production by Yarrowia lipolytica
[J]. FOOD SCIENCE, 2023, 44(17): 196-214.
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| [5] |
CHENG Gong, JIAO Siming, FENG Cui, JIA Peiyuan, REN Lishi, DU Yuguang.
Expression of Chitosanase from Bacillus amyloliquefaciens in Pichia pastoris and Its Application in Preparation of Chitooligosaccharides with Controllable Structure
[J]. FOOD SCIENCE, 2019, 40(8): 73-78.
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| [6] |
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia.
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2019, 40(5): 116-123.
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| [7] |
SUN Wenbin, LUO Xin, ZHANG Yimin, ZUO Huixin, NIU Lebao, MAO Yanwei.
A Review of the Application of Low Field Nuclear Magnetic Resonance in Detection and Analysis of Water in Meat and Meat Products
[J]. FOOD SCIENCE, 2019, 40(15): 346-351.
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CHEN Jie, YU Han, WANG Yuanhui, BIAN Ke.
Moisture Migration and Pasting Profiles of Noodles during Steaming
[J]. FOOD SCIENCE, 2018, 39(4): 32-36.
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| [9] |
ZHENG Minyang, ZHAN Pingping, MU Changkao, WANG Chunlin, YE Yangfang.
Comparative Analysis of Low Molecular Mass Nutrients in Hard- and Soft-Shell Crabs (Scylla paramamosain)
[J]. FOOD SCIENCE, 2018, 39(24): 218-224.
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| [10] |
JING Yuexin, ZHAO Yunping, ZHANG Jinhao, LIU Fang, LIU Huihui, LI Zhenduo, WANG Gongming, ZHANG Jian.
Effect of Freeze-Thaw Cycles on the Quality of Muscles from Different Parts of Scophthalmus maximus
[J]. FOOD SCIENCE, 2018, 39(21): 266-272.
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| [11] |
BAI Yun, ZHUANG Xinbo, SUN Jian, XU Xinglian, ZHOU Guanghong.
Effect of High Pressure Processing on the Water State and Microstructure of Low-Fat Emulsion Sausages
[J]. FOOD SCIENCE, 2018, 39(21): 53-58.
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| [12] |
CHENG Gong, JIAO Siming, REN Lishi, FENG Cui, KANG Jiyao, DU Yuguang.
Preparation of Chitooligosaccharides with Low Degree of Deacetylation by Recombinant Chitinase from Pyrococcus furiosus, Its Compositions and Structure Analysis
[J]. FOOD SCIENCE, 2018, 39(18): 115-119.
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| [13] |
PEI Feng, MU Changkao, WANG Chunlin, LI Ronghua, YE Yangfang.
Changes in Nutrients of Portunus trituberculatus during Chilled Storage
[J]. FOOD SCIENCE, 2018, 39(16): 256-264.
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| [14] |
YI Shumin, LI Huan, CHEN Si, ZHU Wenhui, LI Xuepeng, LI Jianrong, LI Yujin.
Effect of Fish Bone Powder on Gel Properties of Nemipterus virgatus Surimi
[J]. FOOD SCIENCE, 2017, 38(9): 1-7.
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| [15] |
CHEN Lei, LIU Hongbing, LUO Liting.
Detection of Honey Adulteration with High Fructose Syrups Using 1H Nuclear Magnetic Resonance and
Orthogonal Partial Least Squares
[J]. FOOD SCIENCE, 2017, 38(4): 275-282.
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