[1] |
FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing.
Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(7): 210-217.
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[2] |
TIAN Jiachun, TIAN Shilong, LI Shouqiang, GE Xia, LI Mei, CHENG Jianxin, ZHANG Huiyuan.
Effects of Low Oxygen and High Carbon Dioxide Storage Environment on Potato Quality
[J]. FOOD SCIENCE, 2020, 41(15): 275-281.
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[3] |
ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing.
Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(14): 314-320.
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[4] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
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[5] |
FENG Yarong.
Pre-cooling Methods Affect the Diversity of Fungal Communities on Red Agate Cherry Fruit during Cold Storage
[J]. FOOD SCIENCE, 2020, 41(11): 214-221.
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[6] |
YANG Shengping, ZHANG Zhen, CHENG Ying, QIAN Yunfang, XIE Jing.
Inhibitory Effect of Oregano Essential Oil against Spoilage Microorganism Pseudomonas fluorescens and Its Influence on Quality Changes during Chilled Storage of Salmon
[J]. FOOD SCIENCE, 2020, 41(1): 215-222.
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[7] |
SHU Chang, LIU Bangdi, ZHANG Wanli, CAO Jiankang, JIANG Weibo.
Improving Postharvest Quality of Apple (Malus × domestica Borkh. cv. Golden Delicious) Fruit by Storage at Near Freezing Temperature
[J]. FOOD SCIENCE, 2020, 41(1): 244-251.
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[8] |
LUO Huabin, LIN Lu, GAO Xing, Lü Liangyu, LI Gaoshang, CHEN Yanting, ZHANG Jinjie, YANG Wenge.
Effect of Electron Beam Irradiation on the Activity and Conformational Unit of Endogenous Proteases from Hairtail Surimi
[J]. FOOD SCIENCE, 2019, 40(9): 23-28.
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[9] |
WU Yanyan, ZHAO Zhixia, LI Laihao, LIN Wanling, DENG Jianchao, CEN Jianwei.
Effects of Different Packaging Methods and Storage Conditions on the Quality of Two Low-Salt Cured Tilapia Fillets
[J]. FOOD SCIENCE, 2019, 40(9): 241-247.
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[10] |
ZHANG Minhuan, WANG Limei, WANG Zhizhou, DONG Tungalag.
Electrostatic Field Combined with Equilibrium Modified Atmosphere Packaging for the Preservation of Potatoes
[J]. FOOD SCIENCE, 2019, 40(9): 269-275.
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[11] |
TANG Mi, ZHENG Hong, MA Liang, DAI Hongjie, GUO Ting, ZHOU Hongyuan, YU Yong, ZHANG Yuhao.
Effect of Freshness of Monopterus albus on Protein Changes during Heating
[J]. FOOD SCIENCE, 2019, 40(7): 47-53.
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[12] |
LI Sining, TANG Shanhu.
Effects of Populations, Gender and Packaging Methods on the Oxidation of Sarcoplasmic Proteins in Chilled Yak Meat
[J]. FOOD SCIENCE, 2019, 40(7): 219-227.
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[13] |
CHENG Tianfu, JIANG Yi, ZHANG Yifei, ZHAO Monan, YU Longhao.
Effects of Different Thawing Methods on Quality of Frozen Pork as Investigated Using Low Field-Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2019, 40(7): 20-26.
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[14] |
WU Haihong, SUN Zhilan, ZHANG Xinxiao, LIU Fang, XU Weimin.
Microbial Community Diversity Analysis of Chilled Prawn (Macrobrachium nipponense) with Different Packaging Treatments
[J]. FOOD SCIENCE, 2019, 40(3): 251-258.
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[15] |
WU Yanyan, QIAN Xixi, ZHU Xiaojing, LI Laihao, YANG Xianqing, HU Xiao, LIN Wanling.
Microbial Community Diversity Analysis of Prepared Sea Bass Fillet (Lateolabrax japonicus) with Beer during Partially Frozen Storage under Modified Atmosphere Packaging
[J]. FOOD SCIENCE, 2019, 40(3): 224-230.
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