[1] |
FANG Rui, ZHU Zongshuai, GUO Xiuyun, PENG Zengqi, ZHANG Yawei.
Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(20): 1-6.
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[2] |
XI Zhiwen, HUANG Linna, ZHAI Yichang, HUI Fengli.
Sequential Mutagenesis Treatment with Atmospheric and Room Temperature Plasma and Diethyl Sulfate for Enhanced Microbial Production of ε-Poly-L-lysine
[J]. FOOD SCIENCE, 2020, 41(14): 131-137.
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[3] |
REN Xidong, YU Chao, WANG Chenying, LIU Xinli.
Physiological Mechanism by Which Adaptive Evolution Improves the Resistance of Streptomyces diastatochromogenes T17 to Spontaneous Acid Stress
[J]. FOOD SCIENCE, 2020, 41(12): 106-112.
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[4] |
HOU Ying, MA Wenrui, CHENG Yawen, ZHENG Haoran, TAN Zhilei, JIA Shiru.
Apoptosis of Saccharomyces cerevisiae Induced by ε-Poly-L-lysine Combined with Reactive Oxygen Species
[J]. FOOD SCIENCE, 2020, 41(10): 81-87.
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[5] |
ZHU Panhong, ZHOU Chunxia, FU Weiya, QI Huihong, LI Ting, HONG Pengzhi.
L-Lysine-Induced Solubilization and Mechanism of Tilapia Myosin under Low Ionic Strength Conditions
[J]. FOOD SCIENCE, 2018, 39(3): 97-103.
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[6] |
ZHANG Bobo, GAO Caifeng, LI Yunlong, WANG Min.
D-Chiro-Inositol-Enriched Tartary Buckwheat Bran Extract Inhibits NOX4 Activity and Improves Endothelium-Dependent Relaxation in Vessels
[J]. FOOD SCIENCE, 2018, 39(17): 165-170.
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[7] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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[8] |
TAN Zhilei, WU Yanan, FANG Siqi, SUN Xiaoguang, LIANG Li, GUO Fengzhu, JIA Shiru, ZHOU Bin.
Interaction of ε-Poly-L-lysine with Ovalbumin and Its Influence on Antibacterial Activity
[J]. FOOD SCIENCE, 2018, 39(1): 73-77.
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[9] |
WANG Limei, REN Qinghua, ZHENG Lixue, SUN Jiang, QI Bin, ZHU Yibo.
Elucidation of the Underlying Mechanism by Which Endogenous Oxidative Stress Promotes Glutathione Synthesis of
Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2017, 38(4): 26-31.
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[10] |
CHEN Xiaoju, CAO Xinmin, JIANG Shaotong, LI Xingjiang.
Effect of Redox Potential Regulation on Metabolic Flux Distribution of Corynebacterium crenatum
[J]. FOOD SCIENCE, 2016, 37(9): 165-169.
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[11] |
YAO Yongjie, XU Baocai,*, WANG Zhouping, LI Cong,.
Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat
[J]. FOOD SCIENCE, 2016, 37(22): 1-6.
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[12] |
ZHENG Fangliang, YU Liang, MU Xiaocong, LIU Peng, LIU Hongsheng*.
Effects of ATP Synthase Gene Deletion and VHb Gene Insertion on Production of Glutamic Acid inCorynebacterium crenatum
[J]. FOOD SCIENCE, 2015, 36(7): 131-136.
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[13] |
CHEN Jin-cong, CHEN Xue-lan, ZHANG Bin, XIONG Yong-hua.
Progress in the Study of NADPH Metabolism in Biosynthesis of Amino Acids
[J]. FOOD SCIENCE, 2014, 35(19): 280-284.
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[14] |
CHEN Xiao-ju,JIANG Shao-tong*,LI Xing-jiang,PAN Li-jun.
Metabolic Regulation of Succinic Acid and Lactic Acid Production by Corynebacterium crenatum
[J]. FOOD SCIENCE, 2013, 34(11): 157-162.
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[15] |
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Optimization of Cholesterol-Induced Cholesterol Oxidase Production by Brevibacterium sp.
[J]. FOOD SCIENCE, 2012, 33(21): 253-257.
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