| [1] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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| [2] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [3] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [4] |
LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong.
Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
[J]. FOOD SCIENCE, 2021, 42(6): 150-156.
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| [5] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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| [6] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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| [7] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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| [8] |
YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong.
Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
[J]. FOOD SCIENCE, 2021, 42(2): 66-73.
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| [9] |
HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(18): 298-305.
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| [10] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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| [11] |
ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao.
Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(14): 16-23.
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| [12] |
YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning
[J]. FOOD SCIENCE, 2021, 42(14): 78-85.
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| [13] |
GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng.
Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum
[J]. FOOD SCIENCE, 2021, 42(14): 129-136.
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| [14] |
HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong.
Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(14): 187-194.
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| [15] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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