[1] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[2] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification
[J]. FOOD SCIENCE, 2021, 42(18): 207-211.
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[3] |
YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu.
Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein
[J]. FOOD SCIENCE, 2018, 39(17): 19-24.
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[4] |
ZHANG Xinlin, XIE Jing, QIAN Yunfang, YANG Shengping.
Predictive Growth Model for Pseudomonas fluorescence in Salmon at Different Temperatures
[J]. FOOD SCIENCE, 2017, 38(21): 74-79.
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[5] |
WANG Fujie1, ZHAO Jinyang2, ZHANG Jinlan1, GUO Hongyuan3, SUN Yong2,3, WANG Wenping2, ZHANG Jian1, ZHAO Yan1,2,*.
Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1
[J]. FOOD SCIENCE, 2015, 36(9): 89-96.
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[6] |
SUO Huayi1,2, ZHAO Xin, QIAN Yu, CHEN Juan, LI Jian, ZHANG Yu, WANG Yuanwei, KAN Jianquan.
Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation
[J]. FOOD SCIENCE, 2015, 36(21): 100-104.
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[7] |
SUO Huayi1,2, ZHAO Xin3, QIAN Yu3, CHEN Juan4, LI Jian4, ZHANG Yu1,2, KAN Jianquan1,*.
Changes in Aroma Components of Yongchuan Douchi during the Fermentation Process
[J]. FOOD SCIENCE, 2015, 36(20): 95-100.
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[8] |
SUO Huayi, ZHAO Xin, QIAN Yu, CHEN Juan, LI Jian, ZHANG Yu, KAN Jianquan.
Changes in Microbial Load and Flora during Fermentation Yongchuan Mucor-Type Douchi
[J]. FOOD SCIENCE, 2015, 36(19): 124-131.
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[9] |
HE Jie, ZENG Xiaoqun, Lü Mingchun, MAO Zhongxuan, WANG Xianglin, PAN Daodong.
Screening of Lactic Acid Bacteria with High Protease and Lipase Activities from Xinjiang Traditional Yogurt
[J]. FOOD SCIENCE, 2015, 36(17): 130-133.
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[10] |
YE Xiu-juan1, ZHENG Jiong1,2,*, SUO Hua-yi1,2, KAN Jian-quan1,2.
Determination of Six Organic Acids in Yongchuan Douchi, a Chinese Traditional Fermented Soybean Product, by HPLC
[J]. FOOD SCIENCE, 2014, 35(20): 114-118.
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[11] |
LIU Ying, ZHANG Bin-bin, SUN Bing-yu, LIU Lin-lin, ZOU Li-hong, SHI Yan-guo.
Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075
[J]. FOOD SCIENCE, 2014, 35(13): 166-170.
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[12] |
SUO Hua-yi1,2,QIAN Yu1,3,KAN Jian-quan1,2,*.
Comparison of Methods for Protein Extraction from Traditional Fermented Yongchuan Douchi and Degradation Pattern
[J]. FOOD SCIENCE, 2013, 34(23): 180-183.
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[13] |
.
Purification and Properties of Protease from Brazilian Pine (Araucaria angustifolia (Bert) O. Ktze) Nuts
[J]. FOOD SCIENCE, 2013, 34(1): 239-243.
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[14] |
SUOHua-yi,QIANYu,LULu,KANJian-quan,.
Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation
[J]. FOOD SCIENCE, 2012, 33(8): 270-273.
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[15] |
YAN Ping-ping,YI Jie-rong.
Analysis of Volatile Flavor Components in Red Fermented Soybean Curds
[J]. FOOD SCIENCE, 2012, 33(2): 211-215.
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