[1] |
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang.
The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing
[J]. FOOD SCIENCE, 2021, 42(9): 7-14.
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[2] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[3] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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[4] |
HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei.
Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit
[J]. FOOD SCIENCE, 2021, 42(9): 70-76.
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[5] |
ZHU Min, JIN Lin, ZHAO Hao’an, WANG Qian, ZHANG Jinjin, YANG Erlin, CAO Wei.
Gastroprotective Effect of Amorpha fruticosa L. Honey against Ethanol-Induced Acute Gastric Ulcer in Mice
[J]. FOOD SCIENCE, 2021, 42(9): 77-84.
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[6] |
YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e.
Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(9): 130-136.
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[7] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[8] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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[9] |
LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang.
Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(9): 283-292.
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[10] |
TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun.
Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress
[J]. FOOD SCIENCE, 2021, 42(9): 302-311.
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[11] |
JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang.
Progress in Research on Osmotic Pressure of Breast Milk and Infant Formula Milk and Its Effect on Infant Health
[J]. FOOD SCIENCE, 2021, 42(9): 312-318.
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[12] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
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[13] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 150-156.
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[14] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[15] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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