[1] |
KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan.
Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2020, 41(8): 91-99.
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[2] |
HU Renwei, YU Yue, NI Minglong, YU Jiao, ZHOU Junwei, ZHU Cheng, LI Zhanming.
Identification of Lotus Seed Flour Adulteration Based on Near-Infrared Spectroscopy Combined with Deep Belief Network
[J]. FOOD SCIENCE, 2020, 41(6): 298-303.
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[3] |
PENG Dan, LIU Yali, LI Linqing, BI Yanlan.
Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design
[J]. FOOD SCIENCE, 2020, 41(4): 256-261.
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[4] |
DUAN Yufei, WANG Qiaohua.
Optimization of a Predictive Model for Rapid Detection of Egg Freshness Using Visible Near-Infrared Spectra Based on Combination of Feature Selection and Feature Extraction
[J]. FOOD SCIENCE, 2020, 41(12): 273-278.
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[5] |
NIU Yuqi, MA Xiaofei, LI Hui, ZHANG Jingxuan, GAO Wenhui.
Rapid Determination of Nine Inedible Pigments in Capsanthin by QuEChERS Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 311-316.
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[6] |
ZHANG Bingfang, WANG Yulin, LIU Chenghai, LIU Dasen, ZHANG Bingxiu, LIU Yong, MU Yanqiu, KONG Qingming, ZHENG Xianzhe.
Effects of Different Processing Technologies on the Stability of Soybean Oil and Application of Characteristic Band Selection by Interval Partial Least Squares and Successive Projections Algorithm for Near-Infrared Spectroscopic Prediction of Acid and Carbonyl Values
[J]. FOOD SCIENCE, 2020, 41(10): 8-13.
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[7] |
WU Haibo, YU Jingwen, WU Changling, LI Yang, JIANG Lianzhou, TENG Fei, WANG Zhongjiang.
Cavitation Microjet Effects on Structural and Functional Properties of Okara Dietary Fiber
[J]. FOOD SCIENCE, 2020, 41(1): 94-99.
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[8] |
XIAO Hui, SUN Ke, TU Kang, PAN Leiqing.
Development and Application of a Specialized Portable Visible and Near-Infrared Instrument for Grape Quality Detection
[J]. FOOD SCIENCE, 2019, 40(8): 300-305.
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[9] |
CHEN Meilin, DU Fenni, CHEN Ye, CHENG Chao, SHAN Changhai, MO Kaiju.
Determination of Selenium Methionine in Rice Flour by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(6): 338-343.
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[10] |
YANG Yurong, LI Anping, ZHONG Zhengchang, YU Zhoufeng.
Antibacterial Activity and Structural Characterization of Peach Kernel Peptide-Ferrous Chelate
[J]. FOOD SCIENCE, 2019, 40(5): 57-62.
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[11] |
XU Ye, LIU Xiaofeng, WANG Yonggang, REN Haiwei, LIU Jichao, ZHANG Xuan, FAN Wenguang, YANG Mingjun.
Extraction Kinetic Modelling and Structural Characteristics of Polysaccharides from Linze Jujube Fruit
[J]. FOOD SCIENCE, 2019, 40(3): 1-8.
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[12] |
CHEN Shuang, WANG Xiaodan, LI Rui, SUN Hongrui, WANG Xibo, JIANG Lianzhou.
Multiple Spectroscopy Analysis and Calculation of the Interaction between Vitamin D3 and Soy Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(23): 8-13.
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[13] |
TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,.
New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(22): 299-305.
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[14] |
HE Hongju, ZHU Yadong, WANG Hui, MA Hanjun, CHEN Fusheng, LIU Xi, JIA Fangfang, KANG Zhuangli, LIU Hong, ZHU Mingming, ZHAO Shengming, WANG Zhengrong, LIU Suhan.
Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat
[J]. FOOD SCIENCE, 2019, 40(21): 317-323.
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[15] |
GUO Hongwei, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, ZHANG Suixin, LI Yan, XU Xiuying, LIU Jingsheng.
Structure and in Vitro Digestibility of Adzuki Bean (Vigna angularis) Starch-Lipid Complexes
[J]. FOOD SCIENCE, 2019, 40(21): 21-27.
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