| [1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
|
| [2] |
ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing.
Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(3): 1-6.
|
| [3] |
WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian.
Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1
[J]. FOOD SCIENCE, 2021, 42(17): 106-112.
|
| [4] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
|
| [5] |
LU Yingjie, REN Guangyue, DUAN Xu, ZHANG Ledao, LING Zhengzheng.
Moisture Migration Properties and Quality Changes of Fresh In-Shell Peanuts during Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(7): 86-92.
|
| [6] |
YUAN Qiuyan, LIU Hongzhi, ZHANG Jian, LI Limin, WU Bin, WANG Qiang.
Analysis of Protein Subunit Composition and Quality Characteristics of Peanut Varieties (Lines) Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(7): 38-45.
|
| [7] |
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.
|
| [8] |
DENG Jinliang, LIU Yulan, WANG Xiaolei, CHEN Ning, SONG Lili.
Effects of Different Storage Conditions on the Flavor and Overall Quality of Superfine Fragrant Peanut Oil
[J]. FOOD SCIENCE, 2020, 41(17): 231-237.
|
| [9] |
SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun.
Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter
[J]. FOOD SCIENCE, 2020, 41(11): 28-35.
|
| [10] |
ZHANG Yazhen, XIONG Wenfei, PEI Yaqiong, LI Yan, LI Bin, WANG Ling.
Effects of Salt Ions on the Properties of Peanut Protein Isolate Nanoparticles and Pickering Emulsion Stabilized with the Nanoparticles
[J]. FOOD SCIENCE, 2019, 40(24): 1-7.
|
| [11] |
XIAO Huaiqiu, LI Yuzhen, LIN Qinlu, LIU Jun, LAN Lixin.
Enzymatic Preparation of Peptone from Cold-Pressed Peanut Meal and Its Application in Microbial Culture
[J]. FOOD SCIENCE, 2019, 40(24): 157-166.
|
| [12] |
ZHANG Chi, LI Chunyi, WANG Qiming, TANG Yuwan, ZHAO Jichun, LI Fuhua, MING Jian.
Interaction between Plant Polyphenols and Peanut Allergenic Proteins and Mechanism for Allergenicity Reduction: A Review
[J]. FOOD SCIENCE, 2019, 40(23): 313-318.
|
| [13] |
YANG Wei, WEI Xueding, LEI Fenfen, HU Chuanrong, HE Dongping, LUO Zhi, ZHENG Jingcheng.
Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods
[J]. FOOD SCIENCE, 2019, 40(22): 339-346.
|
| [14] |
WANG Liwei, LIU Jin, WU Junrui, WU Rina, YUE Xiqing.
Preparation and Identification of Monoclonal Antibody against Bovine Immonoglobulin G
[J]. FOOD SCIENCE, 2019, 40(2): 110-116.
|
| [15] |
JIA Cong, LU Xin, GAO Jinhong, SUN Qiang, ZHU Xiaopeng, WANG Qiang, HUANG Jinian,.
Metabolomic Analysis of Differences in Chemical Composition of Peanut Skins with Different Colors
[J]. FOOD SCIENCE, 2019, 40(19): 46-51.
|
