[1] |
JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun.
Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter
[J]. FOOD SCIENCE, 2020, 41(4): 74-79.
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[2] |
QU Cheng, HE Zhifei, WANG Zhaoming, LIU Chao, LI Junhong, LI Hongjun.
Effects of Different Salt Concentrations on Lipid Oxidation, Protein Oxidation and Eating Quality of Cured Chicken Meat
[J]. FOOD SCIENCE, 2020, 41(16): 77-85.
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[3] |
ZHANG Guanghong, ZHOU Guanghong, XU Xinglian, LI Chunbao.
Effects of Beef and Chicken Proteins on Human Fecal Microbiota under in Vitro Fermentation Conditions
[J]. FOOD SCIENCE, 2020, 41(12): 120-128.
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[4] |
TAN Shu, YANG Jinyi, XU Jihua, SHEN Yudong, ZENG Daoping, SU Xiaona, ZHONG Cuili, XU Xiaoxuan, SUN Yuanming.
Development of an Indirect Competitive Enzyme Linked Immunoassay for the Analysis of Amantadine in Chicken Muscle
[J]. FOOD SCIENCE, 2020, 41(10): 304-310.
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[5] |
PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning.
Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken
[J]. FOOD SCIENCE, 2019, 40(9): 7-15.
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[6] |
YANG Zhen, GONG Hui, LIU Meng, WANG Shouwei, QIAO Xiaoling, SHI Zhijia.
Effect of Barrel Temperature and Chicken Powder Addition on the Quality of Extruded Products
[J]. FOOD SCIENCE, 2019, 40(7): 120-126.
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[7] |
WEN Dongling, CHENG Shujun, LIU Yue, YU Qian.
Analysis of Bacterial Community Diversity of Chilled Chicken at Different Enrichment Temperatures Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(24): 156-161.
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[8] |
DAI Baoling, XIAO Yingping, SUN Fenglai, WANG Peipei, GUI Guohong, DAI Xianjun, YANG Hua.
Structure of Airborne Microbial Communities in Different Slaughter Areas of Poultry Slaughterhouse
[J]. FOOD SCIENCE, 2018, 39(21): 219-223.
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[9] |
ZHANG Yingying, LI Huichen, WU Yanchao, LI Yingying.
Determination of Eight Antiviral Drug Residues in Animal-Derived Food by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(2): 303-309.
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[10] |
SUN Xiao, CHEN Cairong, ZHOU Manjing, CHEN Kunjie.
Characteristics and Identification of Woody Breast Fillets
[J]. FOOD SCIENCE, 2017, 38(7): 82-87.
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[11] |
SUN Lidong, XU Xiuli, YUAN Fei, NIE Xuemei, XU Bozhou, HONG Yunhe, ZHANG Feng.
High Performance Liquid Chromatography-Tandem Mass Spectrometry Method for Simultaneous Determination of Background Values of 4 Hormones in Milk and Chicken
[J]. FOOD SCIENCE, 2017, 38(22): 291-297.
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[12] |
LI Shu, SHAO Yi, ZHOU Changyan, WANG Hua, , XING Zengtao,, ZHAO Zhihui.
Prevalence and Characteristics of Sulfamethoxazole Resistant Bacteria in Retail Chicken Meat and Giblets
[J]. FOOD SCIENCE, 2017, 38(21): 170-174.
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[13] |
BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,.
Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat
[J]. FOOD SCIENCE, 2017, 38(15): 158-164.
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[14] |
BAI Qingyun, XU Qian, LI Yuyu, LI Wen, YIN Yilin, ZHAO Li.
Optimization of Addition of Exogenous Additives for γ-Aminobutyric Acid Accumulation in Fermented Chicken Sausage
[J]. FOOD SCIENCE, 2017, 38(12): 211-216.
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[15] |
SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs
[J]. FOOD SCIENCE, 2016, 37(8): 13-17.
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