[1] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[2] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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[3] |
XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei.
Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets
[J]. FOOD SCIENCE, 2020, 41(21): 52-57.
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[4] |
GENG Qiuyue, TIAN Honglei, ZHAN Ping, WANG Peng, XI Jiapei, JI Yunyun, WANG Yongxiao.
Effect of Main Ingredients on Flavor Quality of Xinjiang Spicy Chicken Seasoning
[J]. FOOD SCIENCE, 2020, 41(2): 230-237.
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[5] |
ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui.
Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods
[J]. FOOD SCIENCE, 2019, 40(3): 101-108.
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[6] |
TIAN Haijuan, HU Yaohui, YU Hansong, WANG Yuhua, PIAO Chunhong, LIU Junmei, DAI Weichang, LIU Jingsheng.
Moisture Distribution and Texture Properties of Transglutaminase-Induced Soybean Protein Isolate Gels
[J]. FOOD SCIENCE, 2018, 39(5): 20-25.
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[7] |
JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs
[J]. FOOD SCIENCE, 2018, 39(18): 242-248.
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[8] |
LIU Xuanbo, GAN Jing, NIRASAWA Satoru, YIN Lijun, PANG Zhihua, CHENG Yongqiang.
Impact of Konjac Glucomannan on the Quality of Chinese Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(21): 100-105.
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[9] |
ZHU Hui, LI Yuntong, CHEN Guiyun, CHEN Ye.
Optimization of Blasting Extrusion Processing for Production of Lentinus edodes Powder and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2017, 38(14): 250-255.
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[10] |
CHEN Xian, ZHANG Linghong, ZHANG Yan, ZHOU Shibin, TANG Xiaojun.
Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato
[J]. FOOD SCIENCE, 2017, 38(13): 138-142.
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[11] |
GAO Han, WANG Yu, GUO Quanyou, YU Jun, WANG Xichang, BAO Hairong.
Comparison of Constant-Retort-Temperature and Variable-Retort-Temperature Sterilization Processes for Canned Skipjack
[J]. FOOD SCIENCE, 2016, 37(8): 81-85.
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[12] |
Lü Fan, ZHU Wenbin, WANG Lanmei, DONG Zaijie.
Meat Quality Comparison of FFRC Strain Common Carp with Huanghe Carp and Jian Carp and Factors Influencing Their Meat Quality
[J]. FOOD SCIENCE, 2016, 37(5): 28-34.
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[13] |
CHEN Xiaoping, JIN Yu, MENG Yan, XIE Jing, LIU Chao.
Effect of High-Energy Electron Beam Irradiation on Eating Quality of Rice
[J]. FOOD SCIENCE, 2016, 37(3): 71-74.
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[14] |
WANG Jinpeng, GUAN Ying, RUI Xin, CHEN Xiaohong, XU Xiao, HUANG Lu, DONG Mingsheng.
Effect of Fu Brick Tea Supplementation on Gelling Properties and Antioxidant Capacity of Probiotic Tofu
[J]. FOOD SCIENCE, 2016, 37(15): 25-30.
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[15] |
WANG Qiang, WANG Rui, XIONG Zhengwei, SONG Zhenwei, REN Yanrong.
Effect of Different Processing Conditions on the Quality of Hot Pot Soup Base
[J]. FOOD SCIENCE, 2016, 37(13): 95-100.
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