| [1] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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| [2] |
ZHENG Luhua, LI Dan, CHEN Hui, LIANG Xiaobo, HAN Peng.
Optimization of Solid-State Fermentation Conditions for Antibacterial Polysaccharide Production by Fusarium oxysporum LD105 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(2): 133-140.
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| [3] |
DONG Yuwei, ZHOU Jie, MIAO Jingzhi, LI Wen, HU Chuanyin.
Production and in Vitro Antioxidant Activity of Mycelial Polysaccharide from Ganoderma lucidum Utilizing Burdock (Arctium lappa L.) Root under Optimized Solid-State Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(10): 149-156.
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| [4] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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| [5] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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| [6] |
YU Meijuan YANG Hui TAN Huan LIU Xuewen MA Meihu, LI Gaoyang.
Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 158-165.
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| [7] |
WU Junrui, GU Caidong, TIAN Tian, YUE Xiqing, TAO Dongbing, WU Rina,.
Evaluation of Changes in Protein and Amino Acids in Naturally Fermented Soybean Pastes with Different Fermentation Periods
[J]. FOOD SCIENCE, 2017, 38(8): 139-144.
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| [8] |
LI Zhongbin, REN Yue, ZOU Dezhi, WANG Xu, YU Dianyu.
Optimization of Sequential Hydrolysis of Soybean Flakes by Immobilized Enzyme Rollers for Increased Cold-Presssed Oil Yield
[J]. FOOD SCIENCE, 2017, 38(22): 67-73.
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| [9] |
YU Hui, LIU Haimei, WANG Jing, YI Dong, ZHAO Qin, LI Haiyan.
Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
[J]. FOOD SCIENCE, 2017, 38(18): 17-21.
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| [10] |
LIU Haimei, CHEN Jing, AN Xiaoyu, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun.
Optimization of Enzymatic Hydrolysis of Oysters and Amino Acid Composition and Nutritional Quality of Oyster Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(14): 240-244.
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| [11] |
ZHANG Ning, SUN Lijun, WANG Yaling, LIAO Jianmeng, DENG Qi, LIU Ying, XU Defeng.
Component Analysis of Antimicrobial Lipopeptides from Solid-State Fermentation of Tilapia Processing Byproducts with Bacillus natto NT-6 and Optimization of Fermentation Conditions
[J]. FOOD SCIENCE, 2016, 37(21): 144-150.
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| [12] |
XIE Yuancheng, MA Yao, SHEN Yi, WANG Yuetian, FAN Juan, DONG Mingsheng, LIANG Jingdong.
Time Series Analysis and Prediction of the Solid-State Fermentation Process of Tempeh
[J]. FOOD SCIENCE, 2016, 37(21): 164-169.
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| [13] |
GUAN Ying, WANG Jinpeng, LI Wen, WEI Mingming, XING Guangliang, WANG Lixia, ZHANG Bo, DONG Mingsheng.
Changes in Major Nutritional Components and Antioxidant Activity of Fermented Okara
[J]. FOOD SCIENCE, 2016, 37(21): 189-194.
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| [14] |
ZHANG Jing, ZHANG Yiyi, XU Feiran, SHI Jiayi, JU Xingrong, WANG Lifeng.
Antioxidant Activities in Vitro and in Cells and Amino Acid Composition of Rapeseed Peptides
[J]. FOOD SCIENCE, 2016, 37(13): 36-41.
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| [15] |
CHE Xin, MAO Jian, LIU Shuangping, ZHOU Zhilei, XUE Jingbo.
Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(13): 114-119.
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