[1] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[2] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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[3] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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[4] |
CAO Yungang, LI Ying, GUO Anqi, XIONG Youling.
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
[J]. FOOD SCIENCE, 2021, 42(4): 94-99.
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[5] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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[6] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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[7] |
LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng.
Effect of Curdlan on Processing and Eating Quality of Rice Noodles
[J]. FOOD SCIENCE, 2021, 42(16): 23-28.
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[8] |
WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua.
Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup
[J]. FOOD SCIENCE, 2021, 42(15): 58-65.
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[9] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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[10] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[11] |
YUAN Yujie, ZHANG Siqi, LU Hui, LI Guiyong, ZHU Haiping, TAO Youfeng, CHEN Hong, REN Wanjun.
Taste Quality of Indica Hybrid Rice Varieties Evaluated by Using Rice Taste Analyzer
[J]. FOOD SCIENCE, 2021, 42(11): 63-70.
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[12] |
WU Ying, LAI Lixian, ZHANG Wangang.
Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(1): 228-234.
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[13] |
ZHANG Fan, LI Shutian, WANG Xianrui, SHEN Qun.
Comparative Evaluation and Analysis of Cooking and Eating Quality of Different Foxtail Millet Varieties
[J]. FOOD SCIENCE, 2020, 41(9): 23-29.
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[14] |
ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua.
Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties
[J]. FOOD SCIENCE, 2020, 41(9): 50-56.
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[15] |
FENG Yuan, ZHAO Honglei, QU Shiyao, XU Yongxia, LI Haoyu, ZHOU Xiao, LI Xuepeng, LI Jianrong.
Changes in Flavor Characteristics of Sea Catfish Broth during Cooking Process
[J]. FOOD SCIENCE, 2020, 41(8): 202-207.
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