[1] |
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.
|
[2] |
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua.
Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 272-280.
|
[3] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
|
[4] |
YANG Jing, LIANG Qi, SONG Xuemei, ZHANG Yan.
Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(15): 15-21.
|
[5] |
YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian.
Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review
[J]. FOOD SCIENCE, 2020, 41(15): 288-294.
|
[6] |
PENG Lin, MA Liang, DAI Hongjie, YU Yong, WANG Hongxia, ZHU Hankun, GAO Ruichang, ZHANG Yuhao.
Recent Progress in Understanding the Interaction Mechanism between Polyphenols and Myofibrillar Protein and Its Effects on Protein Properties
[J]. FOOD SCIENCE, 2020, 41(11): 239-246.
|
[7] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
|
[8] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
|
[9] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
|
[10] |
JIA Na, ZHANG Fengxue, WANG Letian, SUN Jia, LIU Dengyong.
Quercetin Inhibited Protein and Lipid Oxidation and Improved Quality Properties of Minced Pork during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(21): 196-202.
|
[11] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong
[J]. FOOD SCIENCE, 2019, 40(20): 106-113.
|
[12] |
WANG Hui, TIAN Hanyou, LI Wencai, ZOU Hao, LIU Fei, BAI Jing, LI Jiapeng, CHEN Wenhua, QIAO Xiaoling.
Fast Discrimination of Frozen Pork Stored for Different Periods Using Headspace-Gas Chromatography-Ion Mobility Spectroscopy (HS-GC-IMS)
[J]. FOOD SCIENCE, 2019, 40(2): 269-274.
|
[13] |
ZHOU Hengyue, DENG Shaolin, ZHOU Changyu, ZHUANG Xinbo, ZHOU Guanghong.
Effect of Fermented Blueberry Juice on Oxidative Stability and Quality Characteristics of Frankfurters
[J]. FOOD SCIENCE, 2019, 40(19): 69-76.
|
[14] |
GU Saiqi, TANG Jinjing, ZHOU Xuxia, ZHENG Haoming, ZHOU Hongxin, DING Yuting.
Quality Change and Aroma Formation in Cured Fish during Traditional Sun Drying Processing
[J]. FOOD SCIENCE, 2019, 40(17): 36-44.
|
[15] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Formation Characteristics of Escherichia coli and Control Measures: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 307-313.
|