[1] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[2] |
YUAN Nuo, ZHANG Qing, BAI Jie, XIAO Hongwei, GAO Yang, JIN Yang, GUO Hong, ZHAO Jinhong.
Effect of Pulsed Pressure on Pickling Efficiency and Quality Attributes of Marinated Eggs
[J]. FOOD SCIENCE, 2020, 41(15): 164-170.
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[3] |
YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian.
Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review
[J]. FOOD SCIENCE, 2020, 41(15): 288-294.
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[4] |
LIU Yuanxiao, LI Mengmeng, BIAN Ke, GUAN Erqi, LIU Yuanfang.
Recent Progress in the Application of Heat Treatment in Wheat Storage and Processing
[J]. FOOD SCIENCE, 2019, 40(13): 326-333.
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[5] |
CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Jianhui, WANG Faxiang.
Effect of a Natural Preservative Combination Containing Chitosan on Changes in Muscle Proteins from Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(11): 207-213.
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[6] |
LI Xuepeng, ZHOU Mingyan, QU Hongyan, WANG Jinxiang, ZHU Wenhui, XU Yongxia, YI Shumin, LIN Hong, LI Jianrong,.
Establishment of Two-Dimensional Gel Electrophoresis Based on Fluorescence Labeling for Oxidized Muscle Proteins of Large Yellow Croaker (Pseudosciaena crocea)
[J]. FOOD SCIENCE, 2017, 38(6): 27-35.
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[7] |
SUN Zhonglei, XU Yi, LI Yu.
Rapid Determination of Salt Content in Pickled Mustard Tuber by Multiple Electrodes
[J]. FOOD SCIENCE, 2015, 36(24): 164-167.
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[8] |
YANG Zhen, YE Xiaofeng, HAN Yongbin, LU Jin, LI Yang, MO Bin.
Effect of Modified Starch on the Quality of Frozen-Thawed Non-fermented Dough
[J]. FOOD SCIENCE, 2015, 36(19): 101-105.
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[9] |
OUYANG Jing1,2, TAO Xiang-lin1,2, LI Zi-ming1,2, LI Yun-qian1,2, JIANG Li-wen2,3,*.
Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content
[J]. FOOD SCIENCE, 2014, 35(4): 174-178.
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[10] |
WANG Jing1,2, WU Yan-yan1,*, LI Lai-hao1, YANG Xian-qing1.
Optimization of Conditions for Microwave-Assisted Enzymolysis of Pinctada martensii Muscle Proteins Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 11-17.
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[11] |
SUN Zhong-lei,LI Yu.
Rapid Determination of Salt Content in Pickled Mustard by Electrical Conductivity
[J]. FOOD SCIENCE, 2013, 34(24): 144-147.
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[12] |
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Research progress on Improving the Quality of Frozen Non-fermented Flour Products
[J]. FOOD SCIENCE, 2013, 34(11): 369-374.
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[13] |
GUO Yuan-xin,ZHANG Bing-quan,YE Hua,SHEN De-yan.
Quality Improvement of Bitter Buckwheat Tea Based on QFD
[J]. FOOD SCIENCE, 2012, 33(12): 32-36.
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[14] |
SUN Han-ju,DING Qi,ZHOU Xian-yan.
Fast Maturation Technology of Salted Duck Eggs
[J]. FOOD SCIENCE, 2010, 31(18): 437-440.
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[15] |
MA Dao-rong,PAN Li-jun,PANG Rui.
Quality Improvement of Nutrition Noodle with Tomato and Yam
[J]. FOOD SCIENCE, 2009, 30(20 ): 182-185.
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