[1] |
GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi.
Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels
[J]. FOOD SCIENCE, 2021, 42(4): 215-220.
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[2] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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[3] |
CAO Yungang, LI Ying, GUO Anqi, XIONG Youling.
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
[J]. FOOD SCIENCE, 2021, 42(4): 94-99.
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[4] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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[5] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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[6] |
LI Yanhu, YUN Jianmin, ZHAO Fengyun, ZHANG Wenwei, AI Duiyuan.
Effect of Bacterial Community Succession on Lipid Hydrolysis and Oxidation during the Traditional Processing of Longxi Bacon, a Traditional Chinese Fermented Meat Product
[J]. FOOD SCIENCE, 2021, 42(10): 154-161.
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[7] |
WU Ying, LAI Lixian, ZHANG Wangang.
Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(1): 228-234.
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[8] |
ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua.
Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties
[J]. FOOD SCIENCE, 2020, 41(9): 50-56.
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[9] |
LIU Yu, ZHAO Mengbin, YU Haokun, YANG Li, Lü Bing, WANG Qingling.
Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage
[J]. FOOD SCIENCE, 2020, 41(7): 198-202.
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[10] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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[11] |
ZHANG Xuan, XU Yu, XUE Hai, JIANG Guochuan, YAN Xiaohui, LIU Xuejun.
Antioxidant Activity of Vine Tea (Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(3): 212-217.
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[12] |
LIU Wenxuan, LUO Xin, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, HAN Mingshan, CHENG Haijian.
Recent Progress in Research on the Effect of Lipid Oxidation on Meat Color
[J]. FOOD SCIENCE, 2020, 41(21): 238-247.
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[13] |
LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui.
A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(21): 267-277.
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[14] |
JIE Yu, HU Jinling, ZHAO Hongfei, ZHANG Bolin.
Optimization of Bioinformatics-Based Directional Preparation of Antioxidant Peptide from Caragana Seed Protein
[J]. FOOD SCIENCE, 2020, 41(20): 278-284.
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[15] |
JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen.
Effect of Fat Ratio in Raw Meat on Safety Indictors during Processing of Bacon
[J]. FOOD SCIENCE, 2020, 41(20): 300-306.
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