[1] |
KUANG Fengyuan, WU Guangbin, ZHANG Shen, HUANG Lina, CHEN Fahe.
Simultaneous Determination of 5 Phenolic Acids Involved in the Phenylpropanoid Pathway of Postharvest Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2020, 41(8): 165-170.
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[2] |
ZHONG Yuanyuan, LI Wenhui, LU Shiling, WANG Qingling, RAN Lidan, DONG Juan.
Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract (GSE) with (2-Hydroxypropyl)-β-Cyclodextrin (HP-β-CD) against Spoilage Bacteria in Lamb Tripe
[J]. FOOD SCIENCE, 2020, 41(15): 224-230.
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[3] |
WU Haihong, LIU Fang, JIN Panpan, SUN Zhilan, XU Weimin.
Effects of Three Plant-Derived Antimicrobial Agents on Shelf-Life and Bacterial Diversity of Freshwater Swap Shrimp Meat (Macrobrachium nipponense) during Storage
[J]. FOOD SCIENCE, 2019, 40(21): 188-195.
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[4] |
GU Chuntao, BI Weiwei, ZHU Junli.
Bacterial Community Structure and Spoilage Potential of Dominant Bacteria in Chilled Beef
[J]. FOOD SCIENCE, 2019, 40(18): 76-82.
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[5] |
HOU Wenfu, OUYANG Heyi, WU Ji, HAN Qianhui, ZHOU Min, WANG Hongxun.
Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism
[J]. FOOD SCIENCE, 2019, 40(1): 278-285.
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[6] |
LIU Aifang, XIE Jing, QIAN Yunfang.
Spoilage Potential of Dominant Spoilage Bacteria from Chilled Tuna (Thunnus obesus)
[J]. FOOD SCIENCE, 2018, 39(3): 7-14.
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[7] |
JIANG Yanhua, WANG Lianzhu, XU Dongqin, LI Fengling, ZHAI Yuxiu, ZHANG Yuan, YAO Lin.
Analysis of the Bacterial Flora Structure and Dominant Spoilage Bacteria in Adductors of Patinopecten yessoensis Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(20): 140-145.
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[8] |
ZHU Yanqi, GUO Quanyou, JIANG Chaojun, LI Baoguo.
Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(16): 176-185.
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[9] |
WANG Tan, LIU Fuguang, DONG Maofeng, WANG Weimin, CHEN Shanshan, QI Yamei, GUO Linyu, SONG Weiguo.
Differences between the Methods Used for the Determination of Pesticide Residues in Vegetables in China and the European Union and Countermeasure
[J]. FOOD SCIENCE, 2018, 39(13): 317-323.
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[10] |
MA Yanlin, XU Zhenbo, LIU Junyan, WANG Dongfeng, DENG Yang,.
Development of an Ethidium Bromide Monoazide-Polymerase Chain Reaction Assay for Raid Detection of the Beer Spoilage Bacterium Lactobacillus brevis
[J]. FOOD SCIENCE, 2017, 38(8): 271-276.
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[11] |
LI Xiuxiu, ZENG Weiwei, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
PCR-DGGE Analysis of Microbial Community Composition and Preservation of Crucian Carp during Storage
[J]. FOOD SCIENCE, 2017, 38(5): 274-280.
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[12] |
WANG Qiongying, GAO Wei, ZHAO Mengran, WU Xiangli, CHEN Qiang, QU Jibin, HUANG Chenyang.
Dynamic Changes of Exogenous Bacteria in Marketed Fresh Mushrooms
[J]. FOOD SCIENCE, 2017, 38(21): 80-85.
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[13] |
WANG Xiaomeng, SUN Zhilan, ZHU Yongzhi, BIAN Huan, WU Haihong, LIU Fang, JIANG Yun, WANG Daoying, XU Weimin.
Distribution of the Main Contaminating Bacteria in Mutton Slaughter and Processing Plant and Their Potential for Cooked Mutton Spoilage
[J]. FOOD SCIENCE, 2017, 38(16): 261-267.
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[14] |
GUO Quanyou, BAO Hairong, HE Mu, ZHU Yanqi.
Shelf Life Prediction and Spoilage Bacteria Changes of Farmed Turbot (Scophthalmus maximus) at Different Storage Temperatures
[J]. FOOD SCIENCE, 2017, 38(11): 231-236.
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[15] |
PAN Xiaoqian, ZHAO Yan, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao.
Isolation, Identification and Biological Characterization of a Dominant Spoilage Strain in Emulsified Sausages Sterilized at Medium Temperature
[J]. FOOD SCIENCE, 2016, 37(7): 93-98.
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