| [1] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [2] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
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| [3] |
ZHANG Kexin, JIANG Hui, TANG Xiaojuan, SU Xiaoqin, XU Yan, HUANG Weining, LI Ning, Arnaut FILIP.
Effect of Enzyme Combinations on Baking Properties of Bread with Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2018, 39(1): 16-21.
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| [4] |
YU Wei, MA Chunli, SUN Tingting, LIU Mei, ZOU Li.
Screening of Bacteriocin-Producing Lactic Acid Bacteria and Application in Extending Shelf-Life of Cottage Cheese
[J]. FOOD SCIENCE, 2015, 36(3): 142-146.
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| [5] |
HUANG Lu, CHEN Xiaohong, LI Huo, LI Wei, WANG Dan, MA Yuxiao, WU Han, DONG Mingsheng.
Improvement of Bread Quality Using Filtered Juice from Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2015, 36(17): 48-53.
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| [6] |
REN Di, XIE Yajuan, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia*.
Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality
[J]. FOOD SCIENCE, 2015, 36(13): 1-6.
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| [7] |
ZHANG Jing1,2, WANG Hai-bin1,2,*, ZHENG Gang3, JI Chun-hua3.
Shelf-Life Prediction and Storage Characteristics of Low-Temperature Sausages with Added Oat
[J]. FOOD SCIENCE, 2014, 35(14): 268-272.
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| [8] |
HE Qi, WANG Jing, CAO Xue-tao, LIN Xiang-dong*.
Prediction of the Shelf-Life of Frozen Tilapia Based on Changes in Texture Parameters
[J]. FOOD SCIENCE, 2014, 35(10): 241-245.
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| [9] |
YANG Chun-hua，SHI Yan-guo*.
Effect of 11S Globulin on Flour Rheological Properties and Bread Quality
[J]. FOOD SCIENCE, 2013, 34(17): 131-135.
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| [10] |
LIU Hai-yan，SHANG Shan，WANG Hong-zi，HUANG Wei-ning，WANG Feng， ZHENG Feng-ping，RAYAS-DUARTE Patricia.
Effect of Waxy Wheat Flour on Rheological, Fermentation and Baking Properties of Frozen Dough
[J]. FOOD SCIENCE, 2012, 33(3): 77-81.
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| [11] |
HUANG Mei-xiang，WANG Hai-bin，LI Rui，WANG Hong-xun，CONG Hao.
Shelf-Life Prediction and Pathogenic Bacterial Detection of Low-Sodium Salt
Pork Sausages by Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2012, 33(12): 276-280.
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| [12] |
WANG Shi-feng， LIN Kong-liang，QIN Xiao-pei，CHEN Xue-min，LIU Pei-pei，GUO Xiao-hu， ZHANG Bo.
Effect of Thermo-tolerant Xylanase from Thermophilic Geobacillus sp. PZH1 on the Quality and Shelf-life of Steamed Bread
[J]. FOOD SCIENCE, 2011, 32(11): 137-140.
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| [13] |
HUANG You-qin1，LI Fu-jie2，FENG Xi2，KANG Lian-shan3，HUANG Wen2,*.
Prolonging Shelf Life of Fish Cake by the Additions of Nisin,ε-Polylysine and Potassium Sorbate
[J]. FOOD SCIENCE, 2010, 31(8): 285-289.
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| [14] |
JIANG Yun-sheng，YU Hai，WANG Zhi-jun，ZHANG Jie-jie.
Irradiation Preservation of Sauced Duck
[J]. FOOD SCIENCE, 2009, 30(20 ): 81-84.
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| [15] |
XIONG Guo-yuan1， XU Xing-lian2，ZHANG Wei1， WU Shi-yi2.
Study on Synthetic Preservation Techniques of Peppery Diced Rabbit Meat Product
[J]. FOOD SCIENCE, 2009, 30(2 ): 119-122.
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