| [1] |
XIE Si, ZHAO Xiaoyan, YANG Shuyu, LIU Qing, JI Li, LIU Ping, LIN Hongbin, CHE Zhenming, DING Wenwu.
Comparative Analysis of Natural and Thermostatic Post-fermentation Processes for Pixian Broad-bean Paste
[J]. FOOD SCIENCE, 2020, 41(10): 138-144.
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| [2] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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| [3] |
WANG Jing, LI Bei, WANG Wenli, ZHANG Danni, LIU Yuan.
Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking
[J]. FOOD SCIENCE, 2018, 39(22): 15-19.
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| [4] |
WANG Qiang, LU Xiuyun, XIE Yuejie, REN Guili, LIU Qianqian, WANG Bo.
Rapid Determination of Squalene in Vegetable Oils by Ultra Performance Convergence Chromatography and Comparison with Ultra-Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2018, 39(20): 202-206.
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| [5] |
HAO Shuxian, WEI Ya, ZHOU Wanjun, YANG Xianqing, LI Laihao, HU Xiao, LIN Wanling, DENG Jianchao.
Isolation and Identification of Biogenic Amine-Producing Bacteria in Mackerel
[J]. FOOD SCIENCE, 2015, 36(7): 97-100.
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| [6] |
ZHU Lu, DONG Fu, FENG Xuqiao, WANG Jingjing, DU Yuhui, CHENG Cheng.
Comparative Antioxidant Activities of Anthocyanins Extracted from Purple Sweet Potato by Organic Solvent,Ultrasonic-Assisted and Microwave-Assisted Extraction
[J]. FOOD SCIENCE, 2015, 36(19): 83-88.
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| [7] |
WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*.
Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste
[J]. FOOD SCIENCE, 2015, 36(1): 59-63.
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| [8] |
CHEN Jia1, LIU Jia1, MA Ya-qin1, ZHU Shi-ping2, ZHAO Guo-hua1,3,*.
Rapid Detection of Kudzu Starch Adulteration by Near-Infrared Diffuse Reflectance Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(8): 133-136.
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| [9] |
SONG Dan-ping, ZHANG Hong, LI Qi.
Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques
[J]. FOOD SCIENCE, 2014, 35(3): 295-300.
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| [10] |
CHEN Rui, XU Xing-lian*, ZHOU Guang-hong, WANG Peng.
Goodness-of-Fit Comparison of Growth Models for the Total Bacterial Count in Vacuum-Packaged Chicken Breakfast Sausage
[J]. FOOD SCIENCE, 2014, 35(15): 113-117.
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| [11] |
WU Zhen1, LI Hong, LUO Yang, TAN Hong-jun, CHEN Gang, SHI Xuan, YANG Yong, ZHAN Yong, SHI Wen-juan, HUANG Jing-yu.
Effects of Different Drying Methods on Physio-chemical Properties and Antioxidant Activities of Polysaccharides Extracted from Tremella fuciformis
[J]. FOOD SCIENCE, 2014, 35(13): 93-97.
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| [12] |
YANG Qin1，DU Shuang-tian2,*，ZHANG Gui-xiang1.
Nutritional Analysis of Minerals and Fatty Acids in Bohu Mushroom
[J]. FOOD SCIENCE, 2013, 34(6): 231-233.
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| [13] |
YIN Lu，PENG Yong，MEI Jun，LI Yun-fei.
Effect of Different Postharvest Treatments on Preservation of Chinese Water Chestnut
[J]. FOOD SCIENCE, 2013, 34(20): 297-301.
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| [14] |
TANG Hong-bo，DONG Si-qing，LI Yan-ping，SUN Min.
Optimization of Preparation Conditions for Cross-Linked Acetylated Kudzu Starch by Orthogonal Array Design and Its Properties
[J]. FOOD SCIENCE, 2013, 34(18): 103-108.
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| [15] |
XIONGLi-wen，LIJiang-hua，YANGYe.
Current Situation and Countermeasures of Trans Fatty Acid (TFA) Safety Management at Home and Abroad
[J]. FOOD SCIENCE, 2012, 33(9): 283-290.
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