[1] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[2] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[3] |
WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua.
Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(3): 128-135.
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[4] |
ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing.
Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(2): 218-226.
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[5] |
WANG Keli, YE Tai, XU Fei, CAO Hui, YUAN Min, YU Jinsong, YIN Fengqin, WU Xiuxiu.
Determination of Eight Biogenic Amines in Huangjiu (Rice Wine) by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 281-285.
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[6] |
LIU Yanan, LI Huan, CHEN Jian, SU Laijin, FU Linglin, WANG Yanbo.
Progress in Detection Techniques for Biogenic Amines in Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(15): 269-277.
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[7] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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[8] |
MA Junmei, FAN Sufang, LI Qiang, HE Liangna, FAN Lixin, CAO Meirong, SUN Lei, WANG Dong, SUN Wenyi.
Determination of 30 Foodborne Stimulant Drug Residues in Pork and Beef Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 276-285.
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[9] |
XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong.
Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage
[J]. FOOD SCIENCE, 2021, 42(13): 215-222.
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[10] |
ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao.
Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2021, 42(1): 93-100.
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[11] |
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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[12] |
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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[13] |
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen.
Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 131-138.
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[14] |
LIU Dengyong, CAO Zhenxia.
Aroma Release from Stewed Pork with Brown Sauce during Oral Processing
[J]. FOOD SCIENCE, 2020, 41(4): 164-171.
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[15] |
GAI Shengmei, ZHANG Zhonghui, YOU Jiawei, ZOU Yufeng, LIU Dengyong.
Qualitative and Quantitative Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance Combined with Chemometrics
[J]. FOOD SCIENCE, 2020, 41(4): 243-247.
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