[1] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[2] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[3] |
LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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[4] |
LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian.
Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(4): 80-85.
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[5] |
ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu.
Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products
[J]. FOOD SCIENCE, 2020, 41(24): 223-232.
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[6] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
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[7] |
HOU Wenfu, YUE Qiqi, HAN Qianhui, WANG Hongxun, ZHOU Min, MIN Ting, PAN Siyi.
Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage
[J]. FOOD SCIENCE, 2020, 41(17): 223-230.
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[8] |
LI Xuepeng, LIU Cikun, WANG Jinxiang, ZHOU Mingyan, LIN Boyan, LI Wenxie, ZHU Wenhui, LI Jianrong, LIN Hong.
Effect of Alkylperoxyl Radical Oxidation on Heat-Induced Aggregation Behavior of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2020, 41(17): 9-16.
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[9] |
JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng.
Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp
[J]. FOOD SCIENCE, 2019, 40(2): 192-199.
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[10] |
XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng.
Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp
[J]. FOOD SCIENCE, 2019, 40(16): 160-168.
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[11] |
JIA Shengnan, YANG Fang, ZANG Jinhong, XIA Wenshui, JIANG Qixing, XU Yanshun, YU Peipei.
Effect of Cytoskeletal Protein Degradation on Texture of Grass Carp (Ctenopharyngodon idella) during Ice Storage
[J]. FOOD SCIENCE, 2019, 40(13): 1-7.
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[12] |
LIN Wanling, DING Mo, YANG Xianqing, WANG Jinxu, LI Laihao, ZHAI Honglei, WU Yanyan, MA Xuejun.
Effect of Steam Cooking Combined with Water Extract from Perilla Leaves on the Quality of Prepared Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage
[J]. FOOD SCIENCE, 2019, 40(13): 237-244.
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[13] |
CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Jianhui, WANG Faxiang.
Effect of a Natural Preservative Combination Containing Chitosan on Changes in Muscle Proteins from Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(11): 207-213.
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[14] |
FENG Jing, LIN Wanling, LI Laihao, YANG Xianqing, WANG Jinxu, WU Yanyan, HUANG Hui, HU Xiao, HAO Shuxian.
Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation
[J]. FOOD SCIENCE, 2018, 39(4): 1-5.
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[15] |
GAO Wenhong, YE Ruisen, PAN Tingtiao, ZENG Xin’an.
Analysis of Structural Changes of Surimi Proteins during Frozen Storage by Raman Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(24): 71-77.
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