[1] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
|
[2] |
WEI Yanan, Esrat Mahmud SILVY, PENG Hui, YANG Qian, WANG Ting, YUN Jianming, BI Yang.
Pre-harvest Spraying with Benzothiadiazole Inhibited Softening of Harvested Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(13): 193-199.
|
[3] |
LIU Zesong, SHI Junyan, ZUO Jinhua, GAO Lipu, WANG Qing, MENG Demei.
Effect of Combined UV-C and Red Light Emitting Diode Irradiation on Storage Quality of Broccoli
[J]. FOOD SCIENCE, 2020, 41(17): 238-245.
|
[4] |
XIAO Yue, LIU Min, LIU Jinguang, SUN Hui, ZHANG Zhiping, ZHOU Zhongkai.
Effect of Postharvest Yellowing on Rheological Properties and Internal Structure of Rice
[J]. FOOD SCIENCE, 2020, 41(11): 22-27.
|
[5] |
LU Xu, MA Shaoying, LI Sheng, ZHANG Congcong, BAO Jinyu, ZHANG Xiumin.
Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(1): 41-47.
|
[6] |
ZHANG Jinhua, GUO Nan, YANG Yan, LI Qingpeng, GUO Qin, DUAN Yuquan, HA Yiming.
Extraction, Purification and Identification of Sulforaphane from Broccoli Byproducts
[J]. FOOD SCIENCE, 2019, 40(8): 248-255.
|
[7] |
JIANG Jinyong, TANG Haibing, LUAN Donglei, LI Li.
Effect of Polylactic Acid/Poly(butylene succinate-co-adipate) Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-Cut Broccoli
[J]. FOOD SCIENCE, 2019, 40(13): 274-280.
|
[8] |
WANG Liang, CHEN Yong, GUO Yanyin, YUAN Liping, LIU Shasha, ZHANG Yuxiao, ZHANG Xinhua.
Relationship of Energy Metabolism and Storage Quality of Broccoli Head under O2/CO2 Controlled Atmospheres
[J]. FOOD SCIENCE, 2019, 40(11): 195-200.
|
[9] |
FU Xinxin, WANG Yao, LI Deyang, JIANG Pengfei, LIU Wentao, LIANG Jun, QI Libo, DONG Xiuping.
Changes in Physicochemical Properties, Microstructure and Protein Properties of Turbot (Scophthalmus maximus L.) Muscle during Steam Cooking
[J]. FOOD SCIENCE, 2018, 39(7): 56-62.
|
[10] |
MA Shuai, WANG Jihua, GAO Yuan, WANG Meng, FENG Xiaoyuan.
Simultaneous Determination of Twenty-Three Phenolic Acids in Cauliflower (Brassica oleracea L. var. botrytis L.) and Broccoli (B. oleracea?L. var. italica) from Five Producing?Places by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(4): 176-187.
|
[11] |
HUANG Wenbu, MA Wandi, WEN Hao, ZENG Qian, HE Jingliu, QIN Wen.
Isolation and Identification of Pathogens from Fresh-Cut Broccoli during Storage and Their Inhibition by Plant Essential Oils
[J]. FOOD SCIENCE, 2018, 39(19): 241-246.
|
[12] |
CHEN Xueling, ZHANG Lihui, YAN Shoulei, MEI Xin, SHI Jianbin, CAI Sha, SUI Yong, HE Jianjun.
Effects of Packaging Materials on Storage Quality of Fresh-Cut Broccoli
[J]. FOOD SCIENCE, 2018, 39(13): 246-250.
|
[13] |
CHU Ting, PENG Chang, GUO Liping.
Effect of MgSO4 Treatment on Bioactive Compounds and Antioxidant Activity in Broccoli Sprouts
[J]. FOOD SCIENCE, 2018, 39(11): 53-59.
|
[14] |
Lü Fengyan, WANG Liang, GUO Yanyin, ZHANG Dongliang, LI Yanjie.
Residual Effect of O2/CO2 Modified Atmosphere on Quality Preservation of Broccoli during Storage
[J]. FOOD SCIENCE, 2017, 38(21): 241-244.
|
[15] |
LIU Hongyan, HU Huali, LUO Shufen, ZHANG Leigang, XIAO Lixia, LI Pengxia.
6-Benzylaminopurine Alleviates the Senescence of Fresh-Cut Broccoli through Inhibiting the Production of Ethylene
[J]. FOOD SCIENCE, 2016, 37(24): 313-323.
|