| [1] |
ZHANG Xiaoyun, ZHAO Yan, QIAN Ye, LENG Yan, WANG Baijuan,.
Effect of High Voltage Pulsed Electric Field on Aroma and Aging Time of Unfermented Pu’er Tea
[J]. FOOD SCIENCE, 2020, 41(9): 43-49.
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| [2] |
MA Qinghua, CAI Ming, XIE Chunfang, YANG Kai, SUN Peilong.
Evaluation of Polyvinyl Alcohol-Based SiO2/TiO2 Nanocomposite Films and Their Preservation Effect on Agaricus bisporus
[J]. FOOD SCIENCE, 2020, 41(9): 182-187.
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| [3] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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| [4] |
MU Gang, LUO Xin, LIANG Rongrong, DONG Pengcheng, MAO Yanwei, ZHU Lixian, ZHANG Yimin, YANG Xiaoyin.
Effect of Different High Barrier Packaging Materials on Physicochemical Properties and Microbial Community Diversity of Roast Duck
[J]. FOOD SCIENCE, 2020, 41(3): 171-177.
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| [5] |
HU Yingying, LI Qixuan, LIU Haotian, KONG Baohua, CHEN Qian.
Bactericidal Mechanism of Nano-Titanium Dioxide Photocatalysis Technology and Its Application in Food Packaging: A Literature Review
[J]. FOOD SCIENCE, 2020, 41(3): 232-238.
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| [6] |
MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin.
Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread
[J]. FOOD SCIENCE, 2020, 41(2): 223-229.
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| [7] |
SONG Li, CHEN Xingxing, GU Fenglin, HU Ke, WU Guiping, ZHU Qiujin, TAO Rui6.
Flavor Components of Liquid Smoke Analyzed by GC-MS Combined with Electronic Sensory Systems
[J]. FOOD SCIENCE, 2020, 41(16): 193-201.
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| [8] |
HAN Li, LIU Di, YU Tingting.
Determination of Deuterium Content in Packaged Drinking Water Labeled Low Deuterium by Thermal Conversion/Elemental Analysis-Isotope Ratio Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(16): 266-271.
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| [9] |
ZHANG Yuhan, XIE Jing.
Effect of Packaging Oxygen Concentration on Gill Structure and Related Enzyme Activities in Lateolabrax maculatus during Waterless Live Transportation
[J]. FOOD SCIENCE, 2020, 41(15): 269-274.
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| [10] |
HUANG Zhao, CAO Yanan, LI Pao, ZHAO Zhen, LIU Xia.
Application of Surface Plasma Resonance Sensor in Food Safety Inspection: A Review
[J]. FOOD SCIENCE, 2020, 41(13): 276-282.
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| [11] |
ZHANG Jiachan, SHAO Qing, WANG Qian, WANG Changtao, ZHAO Dan, LI Meng, SUN Baoguo, LIU Jitao.
Extraction and Purification of Ganoderma lucidum Polysaccharides and Mechanistic Study of Their Protective Effect against Oxidative Stress Injury in Human Skin Fibroblast Cells
[J]. FOOD SCIENCE, 2020, 41(13): 174-183.
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| [12] |
KUANG Geling, WANG Xinyu, LI Shu, WANG Hao, LI Xin, YU Yongjian, ZHAO Guozhong.
Discriminating the Volatile Flavor Composition of Hengshun Vinegars of Different Ages Using Electronic Nose and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(12): 228-233.
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| [13] |
KANG Xiao’ou, YI Lanhua, DENG Lili, ZENG Kaifang, RUAN Changqing.
Nanocellulose-Based Antibacterial Composites and Their Applications in Food Packaging: A Review
[J]. FOOD SCIENCE, 2020, 41(11): 317-326.
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| [14] |
LU Chenhao, WANG Xiru, ZHONG Menghan, HAO Yining, CHEN Shangbing, WANG Yuhuan, XING Changrui, YUAN Jian.
Effects of Germination on the Flavor of Rye Tea as Evaluated by GC-MS and Electronic Sensor Techniques
[J]. FOOD SCIENCE, 2020, 41(10): 192-197.
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| [15] |
WANG Xuemei, SUN Wenjia, LI Yalong, HU Chaoqiong, LI Jiayi, CHE Zhenming, LIU Ping.
Quality Analysis of Pixian Broad-bean Pastes Made with Fresh Hot Peppers from Different Producing Areas
[J]. FOOD SCIENCE, 2020, 41(10): 213-221.
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