[1] |
WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin.
Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(7): 169-175.
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[2] |
LUO Qiang, ZHANG Ming, LIU Qiao, LUO Fan.
Evaluation of in Vitro Probiotic and Safety Properties of Enterococcus faecium SC-Y112 Producing Bacteriocin
[J]. FOOD SCIENCE, 2021, 42(11): 154-160.
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[3] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
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[4] |
YE Feng, TANG Hongchi, ZHANG Jianbao, HE Zhuxin, HE Zhengpeng, FAN Ruihong, LIN Lihua, GUO Yuan, LIU Jiangli, PANG Hao.
Comparative Analysis of the Thermal Stability of Konjac Glucomannan Oligosaccharides and Prebiotic Fructooligosaccharides
[J]. FOOD SCIENCE, 2020, 41(17): 45-52.
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[5] |
ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili.
Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide
[J]. FOOD SCIENCE, 2019, 40(24): 151-156.
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[6] |
ZHAO Wen, WU Fengyu, ZHENG Yi, ZHANG Jian, JIANG Yunyun, ZHAO Xiao, YANG Zhennai.
Effect of Temperature Stress Treatment of Lactobacillus plantarum K25 on the Quality of Fermented Ice Cream and Survival of the Strain
[J]. FOOD SCIENCE, 2019, 40(2): 65-72.
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[7] |
WANG Yanan, HAN Yumei, HE Jun.
Effect of Prebiotics Addition on Gelation Process and Microstructure of Yogurt
[J]. FOOD SCIENCE, 2019, 40(15): 100-105.
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[8] |
HOU Aixiang, CHENG Huan, LI Zongjun, LI Yue.
In Vitro Fermentation Characteristics of OPO-Enriched Formula Powder by Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(12): 115-122.
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[9] |
WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong.
Precision Prebiotics: Progress and Trends
[J]. FOOD SCIENCE, 2018, 39(9): 333-340.
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[10] |
LI Meiying, FENG Guanping, XU Zhenlin, SUN Yuanming.
Effect of Gamma Irradiation on the Prebiotic Functions of Konjac Glucomannan
[J]. FOOD SCIENCE, 2018, 39(11): 83-88.
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[11] |
ZHENG Zhichang, CHEN Yingtong, GUO Juanjuan, GUO Zebin, ZHENG Baodong, LU Xu.
Advances in Intestinal Flora Regulatory Mechanisms of Prebiotics in Premature Infants, Obesity Subjects and Elderly Populations
[J]. FOOD SCIENCE, 2018, 39(1): 297-304.
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[12] |
HAN Kaining, DONG Shiyuan, YAO Ye, YANG Yuhong, JIN Weiya.
A Review of the Effect of Dietary Maillard Reaction Products on Gut Microbiota
[J]. FOOD SCIENCE, 2017, 38(9): 265-270.
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[13] |
LIU Lu, ZHANG Yan, CHI Jianwei, WEI Zhencheng, ZHANG Mingwei.
Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro
[J]. FOOD SCIENCE, 2017, 38(6): 130-135.
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[14] |
ZHENG Ping, WU Youru, YANG Jiwei, ZOU Yi, WANG Zaiqian, LI Nan.
Antioxidant Activity of Sugarcane Vinegar and Intermediate Products in Vitro and under Simulated Human Gastrointestinal Conditions
[J]. FOOD SCIENCE, 2016, 37(11): 242-247.
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[15] |
LIU Chunhong, WANG Xiaohui, GAO Lei, DUAN Cuicui, ZHAO Yujuan, NIU Chunhua, LUAN Chang, LI Shengyu.
Immunomodulatory Effects of Ginseng Polysaccharides Combined with Lactobacillus plantarum C88
[J]. FOOD SCIENCE, 2016, 37(11): 202-207.
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