[1] |
YUAN Nuo, ZHANG Qing, BAI Jie, XIAO Hongwei, GAO Yang, JIN Yang, GUO Hong, ZHAO Jinhong.
Effect of Pulsed Pressure on Pickling Efficiency and Quality Attributes of Marinated Eggs
[J]. FOOD SCIENCE, 2020, 41(15): 164-170.
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[2] |
HOU Aixiang, WANG Yiqi, HUANG Qing, LI Zongjun.
Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China
[J]. FOOD SCIENCE, 2018, 39(6): 237-245.
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[3] |
LI Hui, ZHOU Fen, PAN Siyi, XU Xiaoyun.
Effect of Vacuum Impregnation on Quality Changes of Turnip during the Pickling Process
[J]. FOOD SCIENCE, 2018, 39(14): 36-41.
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[4] |
XIA Xuejuan1, ZHENG Jiong1,2,*, YE Xiujuan1, WU Jinsong1, KAN Jianquan1,2.
Detection of Lactococcus lactis in Pickled Ma Bamboo Shoots by Quantitative Real-time PCR
[J]. FOOD SCIENCE, 2016, 37(4): 88-92.
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[5] |
SUN Zhonglei, XU Yi, LI Yu, ZHAO Liyu.
Rapid Determination of Nitrate Content in Pickled Mustard Tuber by Ion-Selective Electrode Method
[J]. FOOD SCIENCE, 2016, 37(14): 184-188.
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[6] |
YAN Pingmei, QIAO Hongping, ZHAO Wenjing, SHAN Shuhua, WANG Qi, CHAI Zheng, CHEN Yanfei.
PCR-DGGE Analysis of Lactic Acid Bacterial Community Structure in Pickled Mustard Tuber
[J]. FOOD SCIENCE, 2016, 37(13): 136-139.
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[7] |
SUN Zhonglei, XU Yi, LI Yu.
Rapid Determination of Salt Content in Pickled Mustard Tuber by Multiple Electrodes
[J]. FOOD SCIENCE, 2015, 36(24): 164-167.
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[8] |
LI A’min1, YANG Wenyou2, HONG Bing1, WU Jie2, YANG Ruilian1, GAO Pingyu2, JIANG Heti1,*.
Effects of Packaging Methods on Quality and Storage Characteristics of Pickled Mustard Tubers
[J]. FOOD SCIENCE, 2015, 36(24): 332-336.
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[9] |
DING Yong-bo1, ZHAO Xing-e1, CHEN Guang-jing1, TAN Yan-wen1, LUO Dong-sheng1, KAN Jian-quan1,2,3,*.
Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage
[J]. FOOD SCIENCE, 2014, 35(18): 201-208.
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[10] |
YANG Na 1, JIN Ya-mei1, ZHAO Juan-juan1, MA Qian1, WU Feng-feng1, XU Xue-ming2,*.
Impregnation Technique Based on Ion Current in Mushroom Pickling Process
[J]. FOOD SCIENCE, 2014, 35(12): 13-17.
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[11] |
CHEN Guang-jing1, ZHENG Jiong1,2,3, WANG Li-sha1, ZHANG Yi1, HU Guo-zhou1, HU Peng1, KAN Jian-quan1,2,3,*.
Mechanism of Texture Softening of Bamboo Shoots during Pickling
[J]. FOOD SCIENCE, 2014, 35(1): 56-61.
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[12] |
LI Ke1, ZHANG Qing1,*, CHEN Gong2, LIN Kai1, YUAN Chun-hong1, JIA Bi-hong1, ZHONG Xiao-ting1, XIANG Wen-liang1.
Diversity and Community Succession of Surface Spoilage Bacteria in Leaf Mustard during Pickling Process
[J]. FOOD SCIENCE, 2014, 35(1): 180-184.
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[13] |
ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*.
Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)
[J]. FOOD SCIENCE, 2014, 35(1): 85-88.
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[14] |
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Experiment to Effects of Transparent Packaging on Pickled Mustard Tuber's Quality
[J]. FOOD SCIENCE, 2013, 34(4): 288-292.
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[15] |
CHEN Guang-jing,WANG Li-sha,ZHENG Jiong,HU Peng,SONG Ying-ying,ZHANG Yi,KAN Jian-quan*.
Effect of Salt Concentration on Quality of Bamboo Shoots during Pickling
[J]. FOOD SCIENCE, 2013, 34(15): 48-52.
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