| [1] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
|
| [2] |
LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang.
Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste
[J]. FOOD SCIENCE, 2020, 41(2): 259-266.
|
| [3] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
|
| [4] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
|
| [5] |
WU Lina, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Formation Characteristics of Escherichia coli and Control Measures: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 307-313.
|
| [6] |
NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui.
Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 269-274.
|
| [7] |
HUANG Mingquan, LI Juan, ZOU Qingqing, SUN Baoguo, TIAN Hongyu, ZHANG Yuyu.
Formation of 3-Monochloropropane-1,2-diol in Thermal Reaction Model Systems Consisting of Monosaccharides and Sodium Chloride
[J]. FOOD SCIENCE, 2017, 38(19): 1-6.
|
| [8] |
WANG Guangqiang, YU Jianshen, HU Jian, CAO Lirui, XIA Yongjun, AI Lianzhong.
Progress in Research on Biogenic Amines in Foods
[J]. FOOD SCIENCE, 2016, 37(1): 269-278.
|
| [9] |
JIAO Caifeng, YANG Runqiang, GU Zhenxin*.
Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants
[J]. FOOD SCIENCE, 2015, 36(11): 256-260.
|
| [10] |
YANG Yan, YANG Rong-ling, ZOU Yu-xiao, LIU Xue-ming.
Recent Advances in Biotransformation of Natural Polyphenols by Gut Microflora
[J]. FOOD SCIENCE, 2014, 35(17): 319-325.
|
| [11] |
WU Shao-ming, FU Wu-sheng, YANG Gui-zhi.
Formation Mechanism of 3-Chloropropane-1,2-diol Esters in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2014, 35(1): 266-270.
|
| [12] |
LI Yong-ji，ZENG Mao-mao，HE Zhi-yong，CHEN Jie*.
Research Progress of Yuba Stick Processing Technologies and Factors Affecting Its Quality
[J]. FOOD SCIENCE, 2013, 34(23): 333-337.
|
| [13] |
LIU Jing1,2，WANG Ying-yao1,*，DUAN Zhang-qun1，ZHANG Hui2，WANG Li2，WEI Cui-ping1，LUAN Xia1.
Formation Pathways and Detection Methods of Chlorine Propanol Esters in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2013, 34(21): 375-378.
|
| [14] |
SHANG Fei-fei，WU Li-yu，QIU Hou-yuan，CHEN Wen-xue，WANG Qiang.
Removal of Chlorpyrifos Residues in Chinese Chive
[J]. FOOD SCIENCE, 2013, 34(14): 351-355.
|
| [15] |
WU Wei，TAO Ning-ping*，GU Sai-qi.
Research Progress in Characteristic Odor Compounds of Fish Meats
[J]. FOOD SCIENCE, 2013, 34(11): 381-385.
|
