| [1] |
XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang.
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
[J]. FOOD SCIENCE, 2025, 46(9): 225-234.
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| [2] |
GUO Peijie, WANG Zhanbin, XIA Yongqiao, WANG Xingpei.
Effect of Salicylic Acid on Triterpenoid Biosynthesis and Reactive Oxygen Species Content in Ganoderma applanatum Mycelium
[J]. FOOD SCIENCE, 2025, 46(3): 56-63.
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| [3] |
LIANG Shuang, FU Yanqing, YIN Junfeng, XU Yongquan.
Compositional Analysis and Regulation of Foam Formed during Black Tea Juice Fermentation
[J]. FOOD SCIENCE, 2022, 43(8): 238-246.
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| [4] |
ZHAO Hongpeng, HUANG Sichen, SHI Lijuan, WANG Yiqi, REN Dabing, HU Yongdan, YI Lunzhao.
Isolation and Identification of Predominant Fungi in Fuzhuan Tea and Their Application for Fermentation of Low-Grade Green Tea
[J]. FOOD SCIENCE, 2022, 43(6): 89-95.
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| [5] |
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang.
Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic
[J]. FOOD SCIENCE, 2022, 43(18): 176-183.
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| [6] |
DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong.
Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation
[J]. FOOD SCIENCE, 2020, 41(22): 97-102.
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| [7] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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| [8] |
ZHENG Mengxia, LI Huijuan, CHEN Shuna, ZHAO Zhen, LIU Xinqiu, LI Xinghui, CHEN Xuan.
Effect of Fermentation with Eurotium cristatum on Aroma Components of Tea Infusions
[J]. FOOD SCIENCE, 2019, 40(18): 223-228.
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| [9] |
WANG Xin, ZHANG Yuxiang, REN Tingting, ZHAO Qiannan, YUE Tianli, YUAN Yahong.
Isolation and Identification of Eurotium cristatum from Fuzhuan Tea and Its Application in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2019, 40(14): 172-178.
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| [10] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Identification of Antioxidants Produced by Bacillus subtilis natto in Liquid-State Fermentation of Buckwheat
[J]. FOOD SCIENCE, 2019, 40(13): 60-67.
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| [11] |
CAI Chuangwei, HUANG Xiaoyue, NIE Fanghong, XU Defeng, HAO Jiangwei.
Effect of Polysaccharides from Liquid Culture of Cordyceps sinensis CAMT 63341 on Behavior and Immunity Organ Indexes of Mice
[J]. FOOD SCIENCE, 2018, 39(1): 232-237.
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| [12] |
LIU Erwei, YANG Shaoqing, YAN Qiaojuan, JIANG Zhengqiang.
Optimization of Liquid-State Fermentation Conditions for β-1,3-1,4-Glucanase (Lichenase) Production by Aspergillus awamori
[J]. FOOD SCIENCE, 2017, 38(16): 29-35.
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| [13] |
WAN Yunlei , HAN Hongxia , LI Li , WU Xiaojie , GAO Mengxiang.
Effect of Low-Frequency Magnetic Field on Ergosterol Production by Monascus purpureus in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2017, 38(10): 37-41.
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| [14] |
GAO Ruixiong, YAN Qiaozhen, YUE Zhenzhen, LEI Hongjie, XU Huaide.
Polypeptide Production from Cold-Pressed Walnut Meal by Liquid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(19): 190-196.
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| [15] |
SHAO Ying, CHEN Anhui, CHEN Xiaojie, ZHANG Chuanli, HU Fei.
Extraction, Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola
[J]. FOOD SCIENCE, 2016, 37(1): 139-144.
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