[1] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[2] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[3] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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[4] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[5] |
WU Zhonghua, WANG Shanshan, DONG Xiaolin, ZHAO Lijuan, ZHANG Zhongjie.
Numerical Simulation and Optimization of Isothermal Drying-Tempering Process for Paddy
[J]. FOOD SCIENCE, 2019, 40(17): 7-13.
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[6] |
DING Jian, RUAN Chengjiang, HAN Ping, Susan MOPPER, GUAN Ying.
Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS)
[J]. FOOD SCIENCE, 2019, 40(12): 210-219.
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[7] |
ZHANG Bo, JI Changying, JIANG Sijie, XU Weiyue, TIAN Guangzhao, GU Baoxing.
Optimization of Heat Pump Drying Process for Long Cowpea
[J]. FOOD SCIENCE, 2018, 39(6): 258-263.
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[8] |
QIAN Haojie, MU Honglei, GAO Haiyan, CHEN Hangjun, WU Weijie.
Migration Behavior of Thymol from Polylactic Acid Packaging Material to Food Stimulant
[J]. FOOD SCIENCE, 2018, 39(3): 274-281.
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[9] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Crispness Variation and Mathematical Modeling of Microwave-Freeze Drying of Chinese Yam Chips
[J]. FOOD SCIENCE, 2018, 39(23): 29-35.
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[10] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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[11] |
PENG Zhenfen, XIE Qian, CHI Yubin, CHEN Qingxi.
Optimization of Ultrasonic-Assisted Extraction of Free Amino Acids from the Flesh of Canarium album Fruits by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(20): 146-153.
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[12] |
ZHAO Hongqian, SONG Fengxia, JIANG Xiangshi, SHEN Shenyi, SHANG Dongliang, LI Lirong.
Optimization of Enzymatic Hydrolysis of Tartary Buckwheat Protein for Preparing Antibacterial Peptides by Plackett-Burman and Box-Behnken Designs
[J]. FOOD SCIENCE, 2017, 38(16): 158-164.
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[13] |
WANG Zhaoming1, HE Zhifei1,2, YU Li1, HUANG Han1, WANG Shan1, XU Mingyue1, LI Hongjun1,2,*.
Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(18): 53-57.
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[14] |
ZHANG Shuang, REN Yamei, LIU Chunli, WANG Tao, ZHAO Yu, REN Xiaolin.
Optimization of Ultrasonic-Assisted Extraction of Total Triterpenoids from Apple Pomace by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(16): 44-50.
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[15] |
LU Yongzhong, KANG Daole.
Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides
[J]. FOOD SCIENCE, 2015, 36(15): 299-304.
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