[1] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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[2] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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[3] |
ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan.
Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria
[J]. FOOD SCIENCE, 2021, 42(5): 252-261.
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[4] |
CAO Yungang, LI Ying, GUO Anqi, XIONG Youling.
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
[J]. FOOD SCIENCE, 2021, 42(4): 94-99.
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[5] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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[6] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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[7] |
ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei.
Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage
[J]. FOOD SCIENCE, 2021, 42(2): 200-211.
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[8] |
DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He.
Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS
[J]. FOOD SCIENCE, 2021, 42(2): 227-234.
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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] |
FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing.
Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang
[J]. FOOD SCIENCE, 2021, 42(16): 54-60.
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[11] |
YAN Han, FAN Wenlai, XU Yan.
Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation
[J]. FOOD SCIENCE, 2021, 42(16): 133-137.
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[12] |
TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei.
Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS
[J]. FOOD SCIENCE, 2021, 42(16): 193-202.
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[13] |
WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua.
Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup
[J]. FOOD SCIENCE, 2021, 42(15): 58-65.
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[14] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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[15] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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