[1] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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[2] |
HOU Xiaolun, LIU Yaqing, GUO Weiting, GAO Hongliang, CHANG Zhongyi, BU Guojian, LU Wei, XIE Xiujuan, JIN Mingfei.
Strain Improvement by Protoplast Fusion for Enhanced Transglutaminase Production
[J]. FOOD SCIENCE, 2016, 37(3): 145-150.
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[3] |
JIA Rui, ZHANG Chong, Lü Fengxia, BIE Xiaomei, ZHAO Haizhen, LU Zhaoxin.
Breeding and Comparative Analysis of High-Yield Bacitracin-Producing Bacillus licheniformis by Genome Shuffling
[J]. FOOD SCIENCE, 2016, 37(23): 135-140.
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[4] |
WANG Muhua, PAN Peiping, ZHAO Yuming, SU Binnan, CAI Yinghui, LI Haitao.
Protoplast Formation and Fusion between Lactobacillus bulgaricus and Bacteriophage-Resistant Mutant of Streptococcus thermophilus
[J]. FOOD SCIENCE, 2015, 36(23): 189-194.
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[5] |
DONG Qi1, GAO Shan1, CAO Longkui1,2,*.
Purification of Polyphenols from Inonotus obliquus by Macroporous Resin and Its Component Analysis
[J]. FOOD SCIENCE, 2015, 36(22): 131-136.
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[6] |
YANG Jianyuan, LI Jing, FAN Yawei, ZHANG Binghuo, DENG Zeyuan.
Protoplast Production, Regeneration and Transformation of Neurospora crassa
[J]. FOOD SCIENCE, 2015, 36(17): 169-172.
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[7] |
DONG Airong 1, LIU Xuefeng1, SONG Fuqiang2,*.
Comparative Analysis of Nutrients in Fruit Bodies and Mycelia of Inonotus obliquus
[J]. FOOD SCIENCE, 2015, 36(14): 96-101.
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[8] |
LI Ju-ning, YI Qing-ping.
Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
[J]. FOOD SCIENCE, 2014, 35(3): 173-177.
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[9] |
WANG Fa-xiang, YU Jian, WANG Jian-hui, LI Xiang-hong, HE Ji-hua, LIU Yong-le*.
Optimization of Protoplast Formation and Regeneration from an Aspergilli niger Strain Producing Acid-Stable α-Amylase
[J]. FOOD SCIENCE, 2014, 35(1): 155-158.
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[10] |
WANG Sui-lou,WANG Hai-xiang,YANG Zhi-ping,Lü Chun-hui,BU Fen.
Preparation and Fusion of Yeast Protoplasts and Screening of Fusants with High Yield of β-Carotene
[J]. FOOD SCIENCE, 2013, 34(9): 99-103.
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[11] |
ZHONG Ping,WANG Pin-pin.
Optimization of Microwave Extraction of Total Phenols from Magnolia Bark by Orthogonal Array Design
[J]. FOOD SCIENCE, 2013, 34(8): 82-84.
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[12] |
HUANG Qian1,DU Zhao-ping2,MA Cheng-jie2,PAN Neng-qing1,LIU Lei1,MA Ai-min1,*.
Protoplast Preparation and Regeneration of Lactobacillus casei LC2W
[J]. FOOD SCIENCE, 2013, 34(5): 167-171.
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[13] |
SUN Jiang1,ZHU Yi-bo2,WANG Li-mei2,DENG Da-qing2,QI Bin2,*.
Mutation of Saccharomyces cerevisiae Protoplasts for Enhanced Production of GSH and Gene Expression of GSH Over-accumulating Mutants
[J]. FOOD SCIENCE, 2013, 34(23): 176-179.
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[14] |
LIWen-li,CAOZe-hong,DONGYu-wei,SUNHui-gang,LIUXi-juan,TANGPan.
Screening and Protoplast Mutagenesis of Aspergillus niger for Enhanced Endoinulinase Activity
[J]. FOOD SCIENCE, 2012, 33(9): 144-148.
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[15] |
LI Li,FANG Jie,HUANG Jie-jie,FU Rui-yan.
Optimization of Conditions for Protoplast Fusion between Single Inactivated Lactobacillus delbrueckii and Lactococcus lactis
[J]. FOOD SCIENCE, 2012, 33(5): 193-198.
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