[1] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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[2] |
SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun.
Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter
[J]. FOOD SCIENCE, 2020, 41(11): 28-35.
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[3] |
WEI Jun, ZHAO Fanfan, LIU Xinjun, LAO Fengxue, HUANG Hanchang, SHANG Yinghui.
Protective Effect of Zeaxanthin on SH-SY5Y Cell Injury Induced by Tunicamycin
[J]. FOOD SCIENCE, 2019, 40(7): 163-168.
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[4] |
MI Jia, LU Lu, DAI Guoli, HE Xinru, LI Xiaoying, YAN Yamei, QIN Ken.
Correlations between Skin Color and Carotenoid Contents in Wolfberry
[J]. FOOD SCIENCE, 2018, 39(5): 81-86.
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[5] |
JIANG Shuai, CHEN Yichun, CAO Chuan’ai, ZHANG Shuai, KONG Baohua, LIU Qian.
Effect of Curdlan and Water Addition on Quality Characteristics of Frankfurters
[J]. FOOD SCIENCE, 2018, 39(14): 57-66.
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[6] |
WANG Shixin, YANG Qiang, LI Xinhua.
Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2017, 38(9): 149-155.
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[7] |
DENG Xiaojing, MEI Xiupeng, XU De, CHEN Xining, LIU Xiaoli, LIU Chaoxian, CAI Yilin*.
Niacin and Zeaxanthin Contents in Different Maize Kernels
[J]. FOOD SCIENCE, 2015, 36(12): 119-124.
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[8] |
ZHAI Yan-li, HUI Bo-di*, GONG Ping, YANG Bo-yuan.
Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro
[J]. FOOD SCIENCE, 2014, 35(7): 77-80.
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[9] |
XIAO Ya-dong1,2, LI Da-jing2,3,*, LIU Chun-quan2.
Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage
[J]. FOOD SCIENCE, 2014, 35(6): 229-233.
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[10] |
PANG Zhi-lie, HE Xu-xiao, LI Chun-bao*.
A Method for Detection of Water Content in Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR)
[J]. FOOD SCIENCE, 2014, 35(4): 142-145.
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[11] |
QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*.
Causes and Removal of Glossy Ganoderma Wine Turbidity
[J]. FOOD SCIENCE, 2014, 35(22): 50-55.
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[12] |
HUANG Jin1, HUI Bo-di1,*, CAI Jin2, GONG Ping1, GUAN Xin1.
Variations in the Electronic Absorption Spectral Characteristics of Carotenoids in Decanoic Acid Reverse Micelle Solvents
[J]. FOOD SCIENCE, 2014, 35(1): 115-119.
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[13] |
CHEN Ce,BAU Tolgor*,BAO Hai-ying.
Chemical Composition Analysis of Cultured Cordyceps militaris
[J]. FOOD SCIENCE, 2013, 34(11): 36-40.
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[14] |
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Effect of Corn Flour on Textural Properties of Wheat Dough and Chinese Steamed Bread
[J]. FOOD SCIENCE, 2013, 34(1): 101-104.
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[15] |
WU Chang-jun,TANG Xin-yun.
Effect of Light on the Growth and Zeaxanthin Accumulation of Dunaliella salina Mutant Zea1
[J]. FOOD SCIENCE, 2012, 33(3): 199-202.
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