[1] |
WEI Xiaojing, ZHOU Huancheng, JIN Yamei, CAI Jingjing, NI Yongqing, ZHANG Yan.
Genetic Diversity and Probiotic Characteristics of Intestinal Bifidobacterium Strains Isolated from Uygur Infants in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2020, 41(6): 93-100.
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[2] |
LI Menghan, WANG Zhiyong, SHENG Xue, CUI Dongying, XI Enze, TANG Mengqi, ZHANG Huikai, XU Xiaoxi, MA Chunli.
Effect of α-Lactalbumin on Intestinal Flora in Rats Analyzed by 16S rRNA High-Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(6): 155-162.
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[3] |
LIU Yixuan, XU Guoqi, CAO Pengxi, JIN Yanlong, LI Xiaoyan, LIU Xing.
Microbial Diversity of Yak Yogurt in Agricultural and Pastoral Areas of Tibet Analyzed Based on High-throughput 16S rRNA Gene Sequencing
[J]. FOOD SCIENCE, 2020, 41(18): 92-97.
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[4] |
HE Yuning, HUANG He, ZHONG Saiyi, LIU Hai, QIN Xiaoming.
Screening and Fermentation Characteristics of Acetic Acid Bacteria for Production of Jackfruit (Artocarpus heterophyllus Lam.) Vinegar
[J]. FOOD SCIENCE, 2020, 41(14): 183-189.
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[5] |
ZHAO Zhixia, XU Cui, AN Meiling, WEI Xiaojing, LIAO Ning, NI Yongqing, ZHANG Yan.
Isolation, Screening and Probiotic Characteristics Analysis of Bifidobacterium from Breast Milk of Uygur Women in Kashi, Xinjiang
[J]. FOOD SCIENCE, 2019, 40(22): 185-192.
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[6] |
LIANG Congying, ZHOU Pian, ZHANG Lin, CAI Kun, LIU Sixin, LI Congfa.
Isolation, Identification and Fermentation Characteristics of Acetic Acid Bacteria from Naturally Fermented Noni (Morinda citrifolia L.) Juice
[J]. FOOD SCIENCE, 2019, 40(12): 131-136.
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[7] |
ZHANG Guoqing, HUANG Ziqi, WANG Mingyue, KONG Junhao, LI Yudong, CHEN Jianshe.
Association between Dietary Habits and Salivary Microbial Diversity in College Students
[J]. FOOD SCIENCE, 2019, 40(1): 196-201.
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[8] |
ZHANG Ping, ZHANG Pengfei, LIU Siqi, YUE Yuanyuan, WU Rina.
Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste
[J]. FOOD SCIENCE, 2018, 39(22): 110-115.
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[9] |
JIAO Dongdong, REN Wenbin, ZHAO Yamei, HOU Xiaoqin, LIU Ying, SUN Lijun, WANG Yaling.
Separation and Diversity of Lactic Acid Bacteria Possessing Antimicrobial Activity Isolated from the Intestine of Marine Animals in South China Sea
[J]. FOOD SCIENCE, 2017, 38(8): 74-79.
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[10] |
WANG Xiaoru, XU Chuanbiao, PENG Xiangwen, ZHANG Jiachao.
Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan
[J]. FOOD SCIENCE, 2017, 38(6): 136-141.
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[11] |
CHEN Wenbing, MIAO Tingyu, PENG Juan, SHAO Biying, CHEN Bin, JIANG Shuxun, ZHANG Zhideng.
Identification of Anguilla rostrata, Anguilla anguilla and Anguilla japonica Using DNA
Barcoding Based on 16S rRNA Gene
[J]. FOOD SCIENCE, 2017, 38(4): 283-289.
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[12] |
Burenqiqige, GAO Yahan, REN Xiujuan, BAO Yanqing, WEI Ruiyuan, ZHAO Yiping,HAN Haige, Wuyundalai, HUANG Jinlong, Dugarjaviin Manglai.
Dynamic Changes of Bacteria Community Structure during Koumiss Fermentation
[J]. FOOD SCIENCE, 2016, 37(11): 108-113.
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[13] |
CHEN Wenbing, WENG Guozhu, CHEN Rongbin, MIAO Tingyu, SHAO Biying, JIANG Shuxun, PENG Juan.
Partial DNA Sequence Analysis of 16S rRNA Gene in Puffer Fish
[J]. FOOD SCIENCE, 2015, 36(21): 140-144.
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[14] |
WANG Min1, LIU Hong2, HUANG Hai3, ZHAO Xiaomeng1, SHI Qiong1, HE Shunping1,4, SUN Ying1,*.
Identifying Fish Products in Shenzhen through DNA Barcoding
[J]. FOOD SCIENCE, 2015, 36(20): 247-251.
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[15] |
JIN Gang, WANG Hua, ZHANG Ang, LI Hua.
Genetic Diversity Analysis of Oenococcus oeni Strains Isolated from Chinese Wines
[J]. FOOD SCIENCE, 2015, 36(17): 134-139.
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