[1] |
LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng.
Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(6): 68-74.
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[2] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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[3] |
WU Youxue, WU Meijiao, TIAN Yachen, WANG Zheng, GUO Liang, LIU Cheng, FANG Shuiqin, LIU Qing.
Progress in the Development of Salmonella Biosensors
[J]. FOOD SCIENCE, 2021, 42(3): 339-345.
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[4] |
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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[5] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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[6] |
WANG Huhu, HE Shuwen, HU Haijing, BAI Yun, SHAO Liangting, XU Xinglian.
Molecular Regulation of Biofilm Formation of Salmonella spp.: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 259-264.
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[7] |
YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby
[J]. FOOD SCIENCE, 2021, 42(13): 1-9.
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[8] |
LI Linqiong, HONG Jing, ZHANG Aijing, WANG Pengjie, GAO Yulong.
Acid Resistance in Salmonella typhimurium Induced by Culture in the Presence of Organic Acids
[J]. FOOD SCIENCE, 2021, 42(1): 33-40.
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[9] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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[10] |
ZHANG Pengfei, ZHANG Jie, LIU Xinyu, FU Xueting, ZHANG Meng, XU Xuebin, WU Congming, JI Hua, WANG Xin.
Molecular Characteristics and Antimicrobial Susceptibility of Foodborne Methicillin-Resistant Staphylococcus aureus in Shanghai, China
[J]. FOOD SCIENCE, 2020, 41(20): 285-291.
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[11] |
SHENG Huanjing, LI Yilan, WANG Zewei, NIU Qinya, MENG Lingyuan, CAO Chenyang, LI Wei, LIAN Luxin, YANG Baowei.
Characteristics of Antibiotic Resistance and Plasmid Conjugative Transfer of IncI1 and IncN Plasmid Positive Salmonella
[J]. FOOD SCIENCE, 2020, 41(18): 77-84.
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[12] |
PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning.
Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken
[J]. FOOD SCIENCE, 2019, 40(9): 7-15.
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[13] |
TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
The Mechanisms of Acid Tolerance Response of Salmonella and Listeria monocytogenes: A Review
[J]. FOOD SCIENCE, 2019, 40(5): 316-322.
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[14] |
TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Acid Tolerance in Salmonella Induced by Levulinic Acid
[J]. FOOD SCIENCE, 2019, 40(23): 91-96.
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[15] |
LIU Baoguang, CAI Tian, LI Xiaoshen, LIU Yingying, HE Dandan, KUANG Xiuhua, GAO Yanling, HU Gongzheng.
Serotyping, Virulence Genes and Pulsed Field Gel Electrophoresis (PFGE) Typing of Staphylococcus aureus Isolated from Fresh Milk
[J]. FOOD SCIENCE, 2019, 40(2): 281-286.
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