| [1] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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| [2] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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| [3] |
LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao.
Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(9): 199-205.
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| [4] |
LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He.
Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour
[J]. FOOD SCIENCE, 2021, 42(8): 17-21.
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| [5] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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| [6] |
PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong.
Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography
[J]. FOOD SCIENCE, 2021, 42(6): 200-205.
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| [7] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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| [8] |
YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi.
A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles
[J]. FOOD SCIENCE, 2021, 42(18): 321-328.
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| [9] |
ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai.
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
[J]. FOOD SCIENCE, 2021, 42(17): 210-217.
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| [10] |
XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo.
Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry
[J]. FOOD SCIENCE, 2021, 42(16): 267-272.
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| [11] |
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong.
Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
[J]. FOOD SCIENCE, 2021, 42(15): 74-80.
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| [12] |
LIU Fei, WANG Yun, ZHANG Juan, YE Yang, YAN Linfeng, LIU Jun.
Effect of Far-Infrared Variable-Temperature Aroma Enhancement Technology on the Flavor Quality of Congou Black Tea
[J]. FOOD SCIENCE, 2021, 42(13): 94-102.
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| [13] |
XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin.
Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability
[J]. FOOD SCIENCE, 2021, 42(13): 223-232.
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| [14] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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| [15] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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