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WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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GUAN Huanan, GONG Dezhuang, SONG Yan, LIU Bo, HAN Bolin, YANG Fan, CUI Linlin, ZHANG Na.
Fabrication of Non-enzymatic Amperometric Glucose Biosensor Based on Fe3O4-Poly-(γ-glutamic acid)@Au
[J]. FOOD SCIENCE, 2020, 41(12): 267-272.
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LI Tianmi, QU Sijia, HAN Junhua.
Preparation of Chitosan/Curcumin/γ-Polyglutamic Acid Edible Composite Film and Its Preservative Effect on Bacon and Sausage
[J]. FOOD SCIENCE, 2019, 40(17): 270-276.
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YAN Mingyan, ZHAO Xiaochen, YANG Xiao, XU Hao, AN Xiangsheng, LI Yinping.
Effects of γ-Polyglutamic Acid on the Self-Assembly of Pepsin-Solubilized Collagen from Tilapia (Oreochromis niloticus) Skin
[J]. FOOD SCIENCE, 2019, 40(16): 25-29.
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YU Ping, HUANG Xingxing, ZHANG Yishu.
Optimization of Culture Conditions for Poly γ-Glutamic Acid Production by Bacillus subtilis ZJS18
[J]. FOOD SCIENCE, 2018, 39(22): 87-92.
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CHEN Qi, ZHANG Yamin, ZHAO Ying, MEI Lin, FU Ruiyan.
Effect of Overexpression of Glutamic Acid Decarboxylase (CsGAD) Gene from Camellia sinensis on Stress Tolerance in Lactococcus lactis
[J]. FOOD SCIENCE, 2018, 39(20): 132-139.
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WEI Yunyun, GONG Xue, XIN Guang, ZHANG Xiaoyu, YU Xiaodan, YANG Zhen, SUN Bingxin, MENG Xianjun.
Effect of Different Drying Methods on the Umami Taste Components of Suillus granulatus Based on Chemical Analysis and Electronic Tongue Sensory Evaluation
[J]. FOOD SCIENCE, 2018, 39(18): 192-198.
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CAO Jingjing, GU Fengying, LUO Qiqi, LIU Ziyi, WANG Feng.
Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(16): 47-52.
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BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,.
Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat
[J]. FOOD SCIENCE, 2017, 38(15): 158-164.
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HOU Baihui, XIA Yangyi, ZHOU Tao, ZHANG Weiyue.
Change of Taste Components in Thermal Reaction Model System Containing Chicken Enzymatic Hydrolysate with Reaction Time
[J]. FOOD SCIENCE, 2017, 38(14): 175-180.
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LI Li1, MAN Chaoxin2, LIU Shaomin1, LI Ting1, NIU Jieting1, JIANG Yujun1,2,*.
Influencing Factors and Metabolic Mechanism of Gamma-Aminobutyric Acid Accumulation by Lactobacillus plantarum NDC75017
[J]. FOOD SCIENCE, 2015, 36(7): 84-89.
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ZHENG Fangliang, YU Liang, MU Xiaocong, LIU Peng, LIU Hongsheng*.
Effects of ATP Synthase Gene Deletion and VHb Gene Insertion on Production of Glutamic Acid inCorynebacterium crenatum
[J]. FOOD SCIENCE, 2015, 36(7): 131-136.
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ZHU Guangyue, YANG Wei, WU Jian, MA Cuiyun, ZHAO Yi, WU Di, GAO Xiaoxue, DAI Guifu.
Quantitative Analysis of γ-Aminobutyric Acid and L-Glutamic Acid in Microbial Fermentation Broth by HPLC
[J]. FOOD SCIENCE, 2015, 36(24): 190-194.
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CHEN Yiying, DING Qi, ZHAO Jing, SUN Ying, ZHANG Yuyu, SUN Baoguo, ZHENG Fuping.
Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate
[J]. FOOD SCIENCE, 2015, 36(16): 107-111.
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