[1] |
DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao.
Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough
[J]. FOOD SCIENCE, 2023, 44(22): 133-138.
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[2] |
CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie.
Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder
[J]. FOOD SCIENCE, 2023, 44(12): 67-73.
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[3] |
HAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin.
Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch
[J]. FOOD SCIENCE, 2023, 44(11): 39-47.
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[4] |
WU Yijin, ZHENG Fangyuan, LIN Li, GAO Yuchen, DU Xianfeng.
Effects of Ultra-high Pressure Treatment on the Preparation of Slowly Digestible Starch from Glutinous Rice by Temperature-Cycled Retrogradation
[J]. FOOD SCIENCE, 2022, 43(5): 55-61.
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[5] |
YANG Qiuye, LIU Yawei, LIU Jie.
Effect and Possible Mechanism of Ultrasonic Treatment on the Gel Properties of Waxy Rice Flour
[J]. FOOD SCIENCE, 2022, 43(23): 89-96.
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[6] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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[7] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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[8] |
JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi.
Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics
[J]. FOOD SCIENCE, 2020, 41(14): 88-94.
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[9] |
SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang.
Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice
[J]. FOOD SCIENCE, 2020, 41(10): 246-254.
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[10] |
YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping.
Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components
[J]. FOOD SCIENCE, 2019, 40(18): 182-188.
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[11] |
HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling.
Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake
[J]. FOOD SCIENCE, 2019, 40(17): 85-95.
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[12] |
ZHANG Hua, DUAN Ruiqian, ZHAO Xuewei, FENG Zhiqiang.
Feasibility of Characterizing Water States Based on Isothermal Adsorption Models: A Case Study of Water Desorption of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2018, 39(5): 57-65.
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[13] |
ZHANG Hua, ZHAO Xuewei, BAI Yanhong, DUAN Ruiqian.
Water Desorption Isotherm and Pore Characteristics of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2017, 38(7): 88-95.
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[14] |
LIU Yi, WU Qiong, WU Qingyuan, JIANG Heti.
Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS
[J]. FOOD SCIENCE, 2016, 37(20): 108-112.
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[15] |
LI Ji-tao, JIANG Yi-ming, SHU Jun-xia, CHENG Li-ping, YANG Meng-hua, JIANG He-ti*.
Analysis of Aroma Composition of Purple Sweet Potato and Rice Wine Fermented With Different Yeast Starters
[J]. FOOD SCIENCE, 2014, 35(16): 202-207.
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