[1] |
ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa.
Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(20): 76-82.
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[2] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[3] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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[4] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
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[5] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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[6] |
LI Shaohui, JIA Junqiang, GUI Zhongzheng.
Effect of Micronization-Enzymatic Hydrolysis on Nutrition and Functional Properties of Silkworm (Bombyx mori) Pupa Protein
[J]. FOOD SCIENCE, 2018, 39(7): 181-187.
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[7] |
GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu.
Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 185-191.
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[8] |
BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping.
Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus
[J]. FOOD SCIENCE, 2017, 38(20): 83-89.
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[9] |
YANG Jumei, MA Jianzhong, WANG Yonggang, DENG Zibing, WEI Yan, PAN Bo, LI Yinwu.
Epitope Prediction, Cloning, Expression and Immunogenicity of the Coat Protein of Strawberry Mild Yellow Edge Virus
[J]. FOOD SCIENCE, 2017, 38(16): 71-78.
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[10] |
WEI Tao, ZHOU Qijing, LU Zhaoxin, Lü Fengxia, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen.
Optimization of Solid State Fermentation Conditions for Production of Antioxidant Peptides from
Millet Bran by Bacillus natto
[J]. FOOD SCIENCE, 2017, 38(10): 66-73.
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[11] |
ZHANG Kaiqiang, WEI Rongbian, SONG Ru, JIANG Xuhua.
Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
[J]. FOOD SCIENCE, 2017, 38(1): 238-243.
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[12] |
MA Lu, LIN Yanquan, YING Zhenghe, JIANG Xiaoling.
Nutritional Value of Proteins from Mycelia and Fruit Bodies of Sparassis latifolia
[J]. FOOD SCIENCE, 2016, 37(5): 214-218.
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[13] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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[14] |
CHEN Zhiqiang, ZHENG Yue, CAI Jieqiong, WEI Ming, YAN Peishi.
Amino Acid and Fatty Acid Compositions of Edible Parts of Chinese Mitten Crab in Gucheng Lake, Nanjing
[J]. FOOD SCIENCE, 2016, 37(10): 122-127.
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[15] |
LIU Jingbo1, CHEN Jiwang1,2,*, XIA Wenshui1,3, WANG Qi1,2, Youling L. Xiong1,2.
Nutritional Compositions and Volatile Compounds in Air-Dried Fermented Megalobrama amblycephala
[J]. FOOD SCIENCE, 2015, 36(18): 80-84.
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