| [1] |
WANG Shengnan, QU Danni, SHAO Guoqiang, YANG Jinjie, ZHAO Hekai, YANG Lina, LI Jun, HE Yutang, LIU He, ZHU Danshi.
Properties and Microstructure of Polysaccharides from Soy Hulls Extracted by Ultrasonic-Microwave Synergistic Extraction
[J]. FOOD SCIENCE, 2020, 41(9): 37-42.
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| [2] |
ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua.
Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties
[J]. FOOD SCIENCE, 2020, 41(9): 50-56.
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| [3] |
YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing.
Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares)
[J]. FOOD SCIENCE, 2020, 41(4): 235-242.
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| [4] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
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| [5] |
QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao.
Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp
[J]. FOOD SCIENCE, 2020, 41(15): 124-133.
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| [6] |
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying.
Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(15): 256-261.
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| [7] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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| [8] |
ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe.
Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway
[J]. FOOD SCIENCE, 2020, 41(10): 230-237.
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| [9] |
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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| [10] |
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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| [11] |
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia.
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2019, 40(5): 116-123.
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| [12] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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| [13] |
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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| [14] |
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying.
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying
[J]. FOOD SCIENCE, 2019, 40(20): 185-191.
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| [15] |
LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong.
Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD)
[J]. FOOD SCIENCE, 2019, 40(2): 200-207.
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