[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] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[3] |
ZHAO Qingyu, GUO Hui, SHEN Qun.
Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 160-168.
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[4] |
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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[5] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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[6] |
ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, WEI Danyang, MA Zhuang, QIN Lei, DONG Xiuping.
Effect of Frying Methods on the Eating Quality of Coregonus peled Meat
[J]. FOOD SCIENCE, 2021, 42(4): 72-79.
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[7] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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[8] |
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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[9] |
HU Chunlin, XIE Jing.
Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat
[J]. FOOD SCIENCE, 2021, 42(17): 275-281.
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[10] |
LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi.
Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products
[J]. FOOD SCIENCE, 2021, 42(16): 29-38.
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[11] |
WANG Yaling, ZHAO Junying, QIAO Weicang, ZHANG Minghui, LIU Yan, CHEN Lijun.
Determination of 10 Elements in Breast Milk by Inductively Coupled Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 165-169.
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[12] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[13] |
GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui.
Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle
[J]. FOOD SCIENCE, 2021, 42(13): 87-93.
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[14] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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[15] |
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It
[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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