[1] |
JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang.
Progress in Research on Osmotic Pressure of Breast Milk and Infant Formula Milk and Its Effect on Infant Health
[J]. FOOD SCIENCE, 2021, 42(9): 312-318.
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[2] |
DENG Wei, LI Yuntong, LI Mohan, CAO Xueyan, ZHENG Yan, WU Junrui, YUE Xiqing, YANG Mei.
Analysis of Differential Whey Proteome between Bovine Colostrum and Mature Milk Using Isobaric Tags for Relative and Absolute Quantitation Technology
[J]. FOOD SCIENCE, 2021, 42(2): 241-246.
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[3] |
WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu.
Progress in Microbial Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(17): 248-254.
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[4] |
QU Jingyao, LIN Yucheng, MAO Xin, LU Guozhu, YUAN Zhipeng, ZHANG Yaoyao, YOU Yanli, LI Yanshen.
Occurrence Patterns of Alternaria Toxins in Tomatoes Inoculated with Alternaria spp.
[J]. FOOD SCIENCE, 2021, 42(15): 180-186.
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[5] |
WANG Yaling, ZHAO Junying, QIAO Weicang, ZHANG Minghui, LIU Yan, CHEN Lijun.
Determination of 10 Elements in Breast Milk by Inductively Coupled Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 165-169.
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[6] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[7] |
YOU Liqin, LUO Ruiming, YUAN Yudong, LI Zixin.
Changes in Flavor Precursors during Postmortem Ageing of Tan Sheep Meat as Determined by Ultra-high Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 171-176.
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[8] |
YUAN Yudong, LI Zixin, LUO Ruiming, JU Ning, YOU Liqin.
Conversion of Lipid Metabolism Pathways during Storage of Tan Sheep Fat Evaluated by GC-MS and LC-MS
[J]. FOOD SCIENCE, 2020, 41(7): 171-176.
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[9] |
CHEN Chen, ZHOU Wenya, YUAN Jiajie, YU Haiyan, TIAN Huaixiang.
Recent Progress in Biosynthesis of 3-Methylbutanal and Its Contribution to Nutty Flavor in Cheese
[J]. FOOD SCIENCE, 2020, 41(7): 228-233.
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[10] |
AN Feiyu, WU Junrui, YOU Shengbo, XIE Mengxi, CHEN Xu, ZHAO Yue, BAO Haiyan, WU Rina.
Metatranscriptomic Analysis of the Microbial Community in Soybean Paste, a Traditional Chinese Fermented Condiment
[J]. FOOD SCIENCE, 2020, 41(4): 96-101.
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[11] |
ZHANG Hongda, WANG Lina, ZHANG Yu, LI Xiaodong, LENG Youbin, GONG Yanni, JIANG Shilong.
Comparative Lipidomic Analysis of Human, Bovine and Caprine Milk
[J]. FOOD SCIENCE, 2020, 41(4): 207-213.
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[12] |
JIN Dengpeng, ZHOU Xiong, LIU Huan, YANG Jiao, HUANG Zhuoquan, BU Lingling, KE Qianhua, LIU Chunhong.
Proteomics Analysis of Breast Milk Whey Based on Immunoaffinity Chromatography and ProteoMiner
[J]. FOOD SCIENCE, 2020, 41(24): 54-60.
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[13] |
ZHAO Xiaoce, JI Chen, LUO Ruiming, HU Qianqian, YOU Liqin, YUAN Yudong.
Effects of Changes in Bacterial Proteins to Metabolites in Fresh Tan Sheep Meat during Chilled Storage
[J]. FOOD SCIENCE, 2020, 41(1): 231-236.
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[14] |
LI Lei, WANG Kun, HE Jing, JI Rimutu.
A Comparative Analysis of Fatty Acid Profiles of Camel, Bovine and Caprine Milk
[J]. FOOD SCIENCE, 2019, 40(6): 223-227.
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[15] |
PANG Jinzhu, LIU Zhengdong, JIA Ni, LI Jufang, PEI Chenhong, MI Lijuan, LI Tao, FANG Hongtao, DAI Yaohua.
Longitudinal Study of Protein Content and Amino Acid Composition of Breast Milk at Different Lactation Stages from Southern and Northern Urban Chinese Mothers
[J]. FOOD SCIENCE, 2019, 40(5): 167-174.
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