[1] |
ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan.
Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages
[J]. FOOD SCIENCE, 2021, 42(17): 241-247.
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[2] |
ZHONG Haowen, YANG Guoshun, CHEN Wenting, BAI Miao, TAN Jun.
Determination and Pollution Characteristics of 33 Pesticide Residues in Grapes by GC-QqQ-MS/MS with Stable Isotope Internal Standard
[J]. FOOD SCIENCE, 2021, 42(14): 263-269.
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[3] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[4] |
YIN Pei, LOU Leyan, CHEN Honglin, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage
[J]. FOOD SCIENCE, 2019, 40(9): 41-47.
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[5] |
ZHAO Shengming, ZHAO Yanyan, MA Hanjun, PAN Runshu.
Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk
[J]. FOOD SCIENCE, 2019, 40(6): 187-194.
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[6] |
HAN Mengfan, JIANG Sirui, ZHONG Shurui, XU Yiqun, TAO Yang, HAN Yongbin.
Effect of Combined Ozone and Phytic Acid Treatment on Storage Quality of Fresh-Cut Fruit Cabbage
[J]. FOOD SCIENCE, 2019, 40(3): 266-272.
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[7] |
JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao.
Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage
[J]. FOOD SCIENCE, 2019, 40(10): 257-264.
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[8] |
JIANG Aili, HU Wenzhong, ZHANG Weina, CHEN Chen, LIU Chenghui, ZHOU Fuhui.
Effect of Allyl Isothiocyanate Treatment on Physiological Metabolism of Fresh-Cut Purple Cabbage
[J]. FOOD SCIENCE, 2018, 39(3): 252-258.
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[9] |
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping.
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
[J]. FOOD SCIENCE, 2018, 39(24): 116-122.
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[10] |
KAN Mingming, YE Fayin, ZHAO Guohua.
Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber
[J]. FOOD SCIENCE, 2017, 38(5): 60-65.
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[11] |
ZHAO Dan , DU Renpeng , WANG Yao , WANG Qi , NA Jin , GUO Shangxu , GE Jingping.
Comparative Evaluation of Metabolite Composition and Quality of Lactobacillus paracasei HD1.7 Fermented and
Commercial Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2017, 38(10): 6-11.
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[12] |
FANG Mengwei, YANG Runqiang, GUO Liping, WANG Jianshan, WANG Yichun, GU Zhenxin.
Effects of Cutting, Steaming and Dehydration on Glucosinolate-Myrosinase System of Cabbage
[J]. FOOD SCIENCE, 2016, 37(5): 41-45.
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[13] |
SONG Ya, LI Kaili, FANG Jianing, ZHU Zhujun, YANG Jing, WU Fenghua, LIU Xingquan.
Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage
[J]. FOOD SCIENCE, 2016, 37(18): 96-101.
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[14] |
CHEN Yongqin, FENG Bo, XU Weihong, YANG Yun, CHI Sunlin, CHEN Xugen, WANG Zhengyin, XIE Deti.
Relationship between Nitrate Contents of Chinese Cabbage (Brassica chinensis L.) and Light Intensity or Key Enzymes of Nitrogen Metabolism
[J]. FOOD SCIENCE, 2016, 37(13): 183-188.
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[15] |
FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*.
Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage
[J]. FOOD SCIENCE, 2015, 36(6): 187-191.
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