[1] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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[2] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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[3] |
LI Zhaofeng, CAO Xiao, ZHU Jie, CHEN Siqian, LI Lin.
Advances in Bacterial Cellulose in the Study of the Structure and Function of Plant Cell Wall
[J]. FOOD SCIENCE, 2020, 41(19): 263-271.
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[4] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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[5] |
WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin.
Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2020, 41(14): 72-81.
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[6] |
FU Meijuan, DENG Jian, LUO Jiaxi, LIN Xue, LI Congfa, LIU Sixin.
Elucidation of the Mechanism by Which the Filtrate of Naturally Fermented Coconut Water Promotes Bacterial Cellulose Synthesis
[J]. FOOD SCIENCE, 2019, 40(24): 179-184.
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[7] |
JIAO Yuanyuan, DU Liping, SUN Wen, WEI Jinyan, MA Lijuan, XIAO Dongguang.
Screening and Fermentation Characteristics of Lactic Acid Bacteria for Fermentation of Pear Juice
[J]. FOOD SCIENCE, 2019, 40(2): 141-145.
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[8] |
SHANG Haitao, XUAN Xiaoting, CUI Yan, LIN Xudong, YU Jingfen, LING Jiangang.
Characterization of Polyphenol Oxidase from Fresh Pear Juice after High Pressure Processing Activation
[J]. FOOD SCIENCE, 2019, 40(19): 149-155.
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[9] |
ZHANG Shan, ZHANG Rui, XUE Huali, MA Yayun, BI Yang, ZONG Yuanyuan.
Adsorption Efficiency of Attapulgite Towards Patulin in Pear Juice
[J]. FOOD SCIENCE, 2019, 40(15): 57-63.
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[10] |
LIU Wenhui, DONG Yue, WANG Na, LI Shaozhen.
Determination of Patulin in Apple Juice and Apple Beverage by Solid Phase Extraction-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(12): 303-307.
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[11] |
MENG Diaoqin, WU Xia, YUE Tianli, GAO Zhenpeng.
Screening of Probiotics for Mixed Culture Fermentation of Cloudy Apple Juice and Construction of Kinetic Models
[J]. FOOD SCIENCE, 2019, 40(12): 153-159.
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[12] |
GUO Shuang, LIU Xuan, BI Jinfeng, LI Bin, ZHANG Biao, GUO Chongting, CAO Feng.
Discrimination of Cultivar and Geographical Origin of Cloudy Apple Juices Based on Quality Attributes
[J]. FOOD SCIENCE, 2018, 39(8): 115-122.
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[13] |
WANG Bo, GONG Han, CHANG Peng, SHI Shuo, XIA Xiufang, ZHANG Dongjie.
Properties and Structure of Bacterial Cellulose-Tea Polyphenol Composite Film
[J]. FOOD SCIENCE, 2018, 39(17): 229-235.
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[14] |
LI Weini, GUO Chunfeng, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
GC-MS Analysis of Aroma Components of Apple Juice Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2017, 38(4): 146-154.
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[15] |
LI Weini, ZHANG Yuxiang, WEI Jianping, YUAN Yahong, HAN Xiaojiang, YUE Tianli.
Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation
[J]. FOOD SCIENCE, 2017, 38(22): 80-87.
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