| [1] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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| [2] |
WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu.
Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion
[J]. FOOD SCIENCE, 2021, 42(2): 283-290.
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| [3] |
QIAN Lili, QIU Yanchao, LI Dianwei, FU Lixue, ZHANG Dongjie, ZUO Feng.
Influence of Geographical Origin, Variety and Crop Year on Mineral Element Contents of Rice and Geographical Origin Discrimination Based on Mineral Elements
[J]. FOOD SCIENCE, 2021, 42(16): 322-327.
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| [4] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
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| [5] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
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| [6] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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| [7] |
LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng.
Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice
[J]. FOOD SCIENCE, 2020, 41(23): 35-41.
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| [8] |
LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi.
Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea
[J]. FOOD SCIENCE, 2020, 41(23): 153-158.
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| [9] |
QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong.
Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains
[J]. FOOD SCIENCE, 2020, 41(21): 73-83.
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| [10] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
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| [11] |
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao.
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
[J]. FOOD SCIENCE, 2020, 41(2): 50-57.
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| [12] |
QU Min, WU Zheng, DU Tingting, ZHU Xiuqing, CHEN Fenglian, LI Lingli, LU Manman.
Effect of Alfalfa Ice Structuring Proteins on Quality and Structure of Frozen Wet Gluten
[J]. FOOD SCIENCE, 2020, 41(18): 42-50.
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| [13] |
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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| [14] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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| [15] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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