[1] |
ZHAO Wenke, XIAO Chunqin, ZHANG Xian, CUI Chun.
Effect of Maturity on the Quality of Noni (Morinda citrifolia L.) Fruit Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 164-169.
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[2] |
ZHAO Xiaona, ZHANG Yunyun, WANG Zengbin, SONG Xue, LU Zhoumin.
Changes in Major Components and Tea Making Suitability of Loquat Leaves during Growth
[J]. FOOD SCIENCE, 2021, 42(14): 202-208.
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[3] |
CHENG Guoting, CHANG Peipei, WANG Xinyu, LOU Qianqi, Ahmed H. El-SAPPAH, ZHANG Fei, LIANG Yan.
Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato (Solanum lycopersicum var. cerasiforme) Fruit
[J]. FOOD SCIENCE, 2021, 42(12): 173-183.
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[4] |
ZHANG Shen, ZHANG Yixiang, YE Hong, NIE Ke, WU Guangbin, NI Hui, ZHANG Zongcheng, CHEN Fahe.
Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism
[J]. FOOD SCIENCE, 2021, 42(11): 17-25.
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[5] |
WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan.
Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity
[J]. FOOD SCIENCE, 2020, 41(22): 222-230.
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[6] |
HUA Chunyang, LI Zhuoye, JIN Peng, QIN Dingkui, DU Qizhen.
Preparation of Carvacrol-Loaded Casein Nanoparticles and Its Inhibitory Activity against Colletotrichum acutatum on Loquat Fruit (Eriobotrya japonica)
[J]. FOOD SCIENCE, 2020, 41(15): 282-287.
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[7] |
LI Yantang, HUO Yuhang, MENG Yaoyao, LU Zhoumin.
Quality Comparison of 10 Japanese Loquat (Eriobotrya japonica Lindl.) Cultivars Introduced in Ankang, Shannxi, China
[J]. FOOD SCIENCE, 2019, 40(5): 70-76.
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[8] |
ZHAO Luning, ZHOU Qiuyang, YANG Huihui, ZHENG Hongru, WEN Xinyu, SUN Weihong.
Inhibitory Effect of Pichia guilliermondii Y35-1 against Postharvest Anthracnose Infection in Loquat Fruit and Its Effect on Quality Preservation
[J]. FOOD SCIENCE, 2019, 40(4): 170-177.
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[9] |
HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin.
Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties
[J]. FOOD SCIENCE, 2019, 40(24): 234-240.
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[10] |
ZHANG Chunling, LIU Hui, LIU Jiechao, Lü Zhenzhen, YANG Wenbo, WANG Lirong, JIAO Zhonggao.
Evaluation of Juice Quality of Mid-Early Ripening Peach Varieties Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2019, 40(17): 141-149.
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[11] |
JI Fangfang, WU Mingqing, ZHAO Yang, CHEN Kunjie.
Prediction Model for Beef Physiological Maturity Based on Improved Grid Search Combined with Support Vector Machine (IGS-SVM)
[J]. FOOD SCIENCE, 2019, 40(15): 71-77.
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[12] |
DING Shudong, LI Yanjie, GUO Yuxi.
Effect of Exogenous Spermidine Treatment on Lignification and Related Enzyme Activities in Shiitake Mushrooms (Lentinula edodes)
[J]. FOOD SCIENCE, 2019, 40(1): 226-232.
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[13] |
KONG Xiangjia, REN Siqi, LIN Hetong, LI Ni, LIN Yixiong, ZHUO Siqi.
Characteristics of Cell Wall Metabolism of Harvested Chinese Olive Fruits with Different Maturities in Response to Chilling Injury During Cold Storage
[J]. FOOD SCIENCE, 2018, 39(3): 229-235.
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[14] |
YUAN Ting, CHEN Weiwei, SUN Haiyan, YANG Huiping, LIANG Guolu, GUO Qigao.
Analysis of the Volatile Components in Loquats with Different Flesh Colors
[J]. FOOD SCIENCE, 2018, 39(24): 209-217.
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[15] |
SUN Zhengxuan, CHEN Huiyun, YANG Huqing, SUN Zhidong, WU Yufen, LI Mengzhen.
Effects of Nanoemulsion Coating and 1-Methylcyclopropene on Quality Maintenance of Loquat Fruits
[J]. FOOD SCIENCE, 2018, 39(23): 257-262.
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