[1] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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[2] |
SHEN Danyu, YUAN Xinyue, ZHENG Yuewen, WU Shutian, LIU Yihua, MO Runhong, ZHONG Donglian, TANG Fubin.
Distribution Characteristics of Persistent Organic Pollutants in Bamboo Shoots Produced in Zhejiang Province
[J]. FOOD SCIENCE, 2021, 42(2): 319-324.
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[3] |
LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo.
Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2021, 42(14): 110-120.
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[4] |
ZHANG Xiaoyu, ZHANG Dandan, LI Rongfang, LUO Lei, LUO Denglin, ZHU Wenxue.
Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems
[J]. FOOD SCIENCE, 2021, 42(12): 31-36.
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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] |
XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong.
Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 215-219.
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[7] |
ZHAO Yanfang, KANG Xuming, NING Jinsong, ZHAI Yuxiu, SHANG Derong, DING Haiyan, SHENG Xiaofeng.
Speciation and Distribution Characteristics of Cadmium and Arsenic in the Edible Tissues of Oratosquilla oratoria
[J]. FOOD SCIENCE, 2020, 41(8): 282-287.
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[8] |
YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang.
Bioactive Constituents of Allium and Their Physiological Functions: A Review
[J]. FOOD SCIENCE, 2020, 41(7): 255-265.
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[9] |
ZHAO Kai, LIU Ning, LI Jun, LEI Ming, CHEN Wei, YANG Chunhua, CHEN Fenglian.
Distribution of Substitution Groups in Acetylated and Hydroxypropylated Wheat Starch after Chemical Surface Gelatinization
[J]. FOOD SCIENCE, 2020, 41(7): 66-72.
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[10] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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[11] |
AN Feiyu, WU Junrui, YOU Shengbo, XIE Mengxi, CHEN Xu, ZHAO Yue, BAO Haiyan, WU Rina.
Metatranscriptomic Analysis of the Microbial Community in Soybean Paste, a Traditional Chinese Fermented Condiment
[J]. FOOD SCIENCE, 2020, 41(4): 96-101.
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[12] |
LI Rongyuan, LU Hongmei, QIN Xing, CHEN Li, WANG Sha, WU Zhen.
High-throughput Sequencing Study on Changes in Microbial Community Structure in Different Production Stages of Chishui Sun-Dried Vinegar
[J]. FOOD SCIENCE, 2020, 41(24): 78-86.
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[13] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity of Culturable Mold Communities in Different Fermentation Rounds in Main Maotai-Flavored Liquor-Brewing Areas of Maotai Town
[J]. FOOD SCIENCE, 2020, 41(22): 184-192.
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[14] |
TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua.
Analysis of Microbial Contamination and Community Structure of Bee Pollen
[J]. FOOD SCIENCE, 2020, 41(20): 325-331.
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[15] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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