| [1] |
CAO Yungang, LI Ying, GUO Anqi, XIONG Youling.
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
[J]. FOOD SCIENCE, 2021, 42(4): 94-99.
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| [2] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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| [3] |
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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| [4] |
WU Ying, LAI Lixian, ZHANG Wangang.
Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(1): 228-234.
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| [5] |
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.
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| [6] |
LIU Yu, ZHAO Mengbin, YU Haokun, YANG Li, Lü Bing, WANG Qingling.
Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage
[J]. FOOD SCIENCE, 2020, 41(7): 198-202.
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| [7] |
YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju.
Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying
[J]. FOOD SCIENCE, 2020, 41(3): 62-67.
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| [8] |
ZHANG Xuan, XU Yu, XUE Hai, JIANG Guochuan, YAN Xiaohui, LIU Xuejun.
Antioxidant Activity of Vine Tea (Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(3): 212-217.
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| [9] |
LIU Wenxuan, LUO Xin, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, HAN Mingshan, CHENG Haijian.
Recent Progress in Research on the Effect of Lipid Oxidation on Meat Color
[J]. FOOD SCIENCE, 2020, 41(21): 238-247.
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| [10] |
LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui.
A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(21): 267-277.
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| [11] |
JIE Yu, HU Jinling, ZHAO Hongfei, ZHANG Bolin.
Optimization of Bioinformatics-Based Directional Preparation of Antioxidant Peptide from Caragana Seed Protein
[J]. FOOD SCIENCE, 2020, 41(20): 278-284.
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| [12] |
WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian.
Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages
[J]. FOOD SCIENCE, 2020, 41(2): 29-36.
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| [13] |
CHEN Kunpeng, YU Yimin, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Effect of Addition of Edible Mushrooms on the Quality Characteristics of Emulsified Duck Sausage
[J]. FOOD SCIENCE, 2020, 41(18): 251-257.
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| [14] |
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.
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| [15] |
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming.
Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(6): 296-303.
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