| [1] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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| [2] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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| [3] |
HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo.
Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(10): 68-74.
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| [4] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers
[J]. FOOD SCIENCE, 2019, 40(1): 23-30.
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| [5] |
SHU Wenxiu, WU Zufang, LIU Lianliang, WENG Peifang.
Volatile Flavor Compounds of Fermented Grapefruit Juice with Probiotics
[J]. FOOD SCIENCE, 2018, 39(4): 59-65.
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| [6] |
CAI Mengxuan, DENG Lili, YAO Shixiang, ZENG Kaifang.
Formulation Optimization of a Cryoprotectant for Freeze-Dried Candida oleophila and Its Application to Control Blue Mold in Apple
[J]. FOOD SCIENCE, 2018, 39(22): 153-158.
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| [7] |
LI Minghui, SHANG Yina, HUO Qiwen, CHEN Jing, ZHANG Xiaoning, XING Yeni, YANG Shuyu, WANG Junguo.
Recent Progress in Understanding Injury Mechanisms of Lactic Acid Bacteria during Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(19): 273-279.
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| [8] |
CHEN Lifu, PEI Fei, ZHANG Liming, ZHANG Rongjie, LI Jing, FANG Yong, HU Qiuhui.
Effect of Ultrasound-Assisted Osmotic Pretreatment on Freeze-Drying Efficiency and Quality of Agaricus bisporus
[J]. FOOD SCIENCE, 2017, 38(23): 8-13.
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| [9] |
ZHU Yahui, CAO Wenhong,, LIU Zhongjia, ZHANG Chaohua,, QIN Xiaoming,.
Effect of Heat Processing Treatments on the Formation of Characteristic Flavor Components of Chlamys nobilis Adductor Muscle
[J]. FOOD SCIENCE, 2017, 38(20): 131-138.
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| [10] |
ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(18): 200-207.
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| [11] |
SONG Xuan, HOU Chengli, LI Zheng, WANG Wenting, WU Liguo, ZHU Jie, ZHANG Dequan.
Effect of Glucose on the Stability of Freeze-Dried Hemoglobin
[J]. FOOD SCIENCE, 2017, 38(17): 72-76.
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| [12] |
JIN Weiling, GAO Hong, FAN Xiuzhi, YIN Zhaomin, YANG De, CHENG Wei, SHI Defang.
Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying
[J]. FOOD SCIENCE, 2017, 38(13): 108-112.
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| [13] |
WANG Haiou, FU Qingquan, CHEN Shoujiang, WANG Rongrong, ZHANG Wei.
Effect of Different Color Protection Pretreatments on the Vacuum Freeze-Drying Characteristics of Burdock (Arctium lappa L.) Slices
[J]. FOOD SCIENCE, 2017, 38(1): 86-91.
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| [14] |
ZHOU Zhongkai, WANG Junxuan, LI Ying.
Protective Effect of Unripe Banana Starch on Viability of Lactobacillus plantarum during Freeze-Drying and Storage
[J]. FOOD SCIENCE, 2016, 37(15): 144-148.
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| [15] |
YUE Linfang, WANG Junguo, SA Rula, BAO Qiuhua, TIAN Wenjing, CHEN Xia, ZHANG Heping.
Effects of Culture Conditions on the Survival of Freeze-Dried Lactic Acid Bacterial Starter Cultures
[J]. FOOD SCIENCE, 2016, 37(11): 270-277.
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