[1] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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[2] |
LU Wenwei, HU Wenbing, CAO Wenjin, YANG Zhennan, DING Liwei, YANG Jingmei, CHEN Wei.
Dose-dependent Modulation of Intestinal Microbiota and Peristalsis in Mice by Lactobacillus casei LC01
[J]. FOOD SCIENCE, 2019, 40(15): 211-217.
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[3] |
BAI Ying, LIU Naiqi.
Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk
[J]. FOOD SCIENCE, 2019, 40(12): 145-152.
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[4] |
LI Tianjiao, ZHANG Yongjie, WANG Zilong, LIU Ying, LIANG Hui.
Protective Effect of Lactobacillus casei on Acrylamide-Induced Intestinal Injury in Rats
[J]. FOOD SCIENCE, 2018, 39(9): 121-126.
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[5] |
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping.
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
[J]. FOOD SCIENCE, 2018, 39(24): 116-122.
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[6] |
MA Jiage, YU Wei, LI Jiajun, ZHOU Shihao.
Antibacterial Mechanism of Bacteriocin from Lactobacillus casei
[J]. FOOD SCIENCE, 2018, 39(10): 193-198.
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[7] |
LIU Xiaohua, LI Huimei, KE Yingxiao, ZHANG Kaiqiang, LI Xiangmin, LI Xin, FU Jinheng, LI Haixing.
Cloning and Expression of the Linoleic Acid Isomerase Gene of Lactobacillus casei Isolated from Cattle Rumen
[J]. FOOD SCIENCE, 2017, 38(6): 1-5.
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[8] |
QIAN Yu, SUO Huayi, YI Ruokun, LI Guijie, ZHAO Xin.
Lactobacillus casei Qian Enhances the Preventive Effect of Geniposide on HCl/Ethanol Induced Gastric Injury in Mice
[J]. FOOD SCIENCE, 2017, 38(21): 230-240.
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[9] |
CHEN Pei, DANG Hui.
Effect of Lactobacillus casei on Antioxidant Function of HepG2 Cells
[J]. FOOD SCIENCE, 2017, 38(11): 220-224.
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[10] |
JIA Hong-xin1,2, GONG Guang-yu1, GUO Ben-heng1,*.
Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening
[J]. FOOD SCIENCE, 2014, 35(1): 145-149.
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[11] |
BAO Zhi-ning,LIN Wei-feng*,YE Jun,XIONG Jian*.
Preparation of High-concentration Fermented Milk for Use in Foods and Effect of Simultanesou Enzymatic Hydrolysis and Fermentation on Fermentation Characteristics
[J]. FOOD SCIENCE, 2013, 34(9): 95-98.
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[12] |
HUANG Qian1,DU Zhao-ping2,MA Cheng-jie2,PAN Neng-qing1,LIU Lei1,MA Ai-min1,*.
Protoplast Preparation and Regeneration of Lactobacillus casei LC2W
[J]. FOOD SCIENCE, 2013, 34(5): 167-171.
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[13] |
ZHOU Meng-jia,NI Xue-qin*,ZENG Dong,ZHANG Lu,TU Teng.
Effects of Probiotic Bacteria on Serum Antioxidant Capacity and Intestinal Flora of Mice Gavaged with Alcohol
[J]. FOOD SCIENCE, 2013, 34(23): 309-312.
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[14] |
YAO Lu1,2,MIN Wei-hong1,JIANG Tie-min2,CHEN Li-jun2,*.
Effect of Probiotics on Proteins in Fermented Milk Products
[J]. FOOD SCIENCE, 2013, 34(23): 194-199.
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[15] |
WEI Hui-juan 1,CHEN Shu-xing1,*,LI Li-li2,CHEN Jian-po1,REN Fa-zheng3.
Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota
[J]. FOOD SCIENCE, 2013, 34(21): 188-192.
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