[1] |
WANG Yong, SONG Ge, PANG Shaojie, QI Wentao.
Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(9): 100-106.
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[2] |
WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng.
Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation
[J]. FOOD SCIENCE, 2021, 42(8): 74-80.
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[3] |
WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin.
Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 176-184.
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[4] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[5] |
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun.
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 186-192.
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[6] |
PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong.
Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography
[J]. FOOD SCIENCE, 2021, 42(6): 200-205.
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[7] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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[8] |
LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin.
Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs
[J]. FOOD SCIENCE, 2021, 42(5): 61-67.
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[9] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[10] |
WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning.
Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis
[J]. FOOD SCIENCE, 2021, 42(2): 193-199.
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[11] |
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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[12] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
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[13] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
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[14] |
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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[15] |
DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge.
Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil
[J]. FOOD SCIENCE, 2021, 42(15): 115-120.
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