| [1] |
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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| [2] |
ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan.
Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection
[J]. FOOD SCIENCE, 2021, 42(5): 314-320.
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| [3] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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| [4] |
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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| [5] |
SUN Tianmei, LIU Yangtai, WANG Xiang, DONG Xiaolu, LIU Hong, LI Hongmei, DONG Qingli.
Censored Data Analysis in Estimation of Foodborne Pathogen Contamination: A Review
[J]. FOOD SCIENCE, 2021, 42(17): 325-332.
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| [6] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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| [7] |
WANG Guangyu, QIU Weifen, XU Xinglian, ZHOU Guanghong.
Whole Genome Sequencing and Analysis of Pseudomonas fragi NMC25 from Chilled Chicken
[J]. FOOD SCIENCE, 2021, 42(16): 233-238.
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| [8] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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| [9] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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| [10] |
WANG Tianze, TAN Jia, DU Wenbin, ZHEN Dawei, XIE Jianchun.
Analysis of Taste Compounds in Stewed Chicken Broth of Beijing Youji
[J]. FOOD SCIENCE, 2020, 41(8): 159-164.
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| [11] |
ZHENG Yi, HE Yahong, HE Jiguo.
Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods
[J]. FOOD SCIENCE, 2020, 41(6): 58-63.
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| [12] |
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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| [13] |
GENG Qiuyue, TIAN Honglei, ZHAN Ping, WANG Peng, XI Jiapei, JI Yunyun, WANG Yongxiao.
Effect of Main Ingredients on Flavor Quality of Xinjiang Spicy Chicken Seasoning
[J]. FOOD SCIENCE, 2020, 41(2): 230-237.
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| [14] |
LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan.
Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions
[J]. FOOD SCIENCE, 2020, 41(2): 238-243.
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| [15] |
LI Ke, LI Yan, KANG Chaodi, XIANG Qisen, ZHAO Dianbo, BAI Yanhong.
Effect of Atmospheric Pressure Plasma Jet on Structural and Rheological Properties of Chicken Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(19): 124-131.
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