[1] |
ZHANG Xuan, XU Yu, XUE Hai, JIANG Guochuan, YAN Xiaohui, LIU Xuejun.
Antioxidant Activity of Vine Tea (Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(3): 212-217.
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[2] |
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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[3] |
WANG Zhengrong, RUAN Xiaqing, MA Wentao, KANG Zhuangli, ZHU Mingming, ZHAO Shengming, MA Hanjun.
Effect of Apple Pomace Combined with Pre-emulsified Rice Oil on the Quality of Low-Fat Pork Meatballs
[J]. FOOD SCIENCE, 2020, 41(12): 54-59.
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[4] |
CUI Tianqi, DU Hong, Lü Xinran, GUO Chao, BAI Fengling, YI Shumin, DING Haochen, HUANG Jianlian, LI Jianrong.
Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs
[J]. FOOD SCIENCE, 2019, 40(21): 229-235.
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[5] |
ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, QU Chao, CHENG Xiaoyu.
Effect of Starter Culture Mixture of Staphylococcus xylosus and S. carnosus on the Quality of Dry-Cured Meat
[J]. FOOD SCIENCE, 2018, 39(22): 32-38.
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[6] |
WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong.
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
[J]. FOOD SCIENCE, 2017, 38(7): 224-229.
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[7] |
HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao.
Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation
[J]. FOOD SCIENCE, 2017, 38(11): 148-154.
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[8] |
SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs
[J]. FOOD SCIENCE, 2016, 37(8): 13-17.
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[9] |
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao.
Limit Standards for Protein Decomposition Products in Sufu and Douchi
[J]. FOOD SCIENCE, 2016, 37(6): 210-215.
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[10] |
WANG Qian, JIANG Wanzhou, REN Sijie, HU Lülin, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effect of Oat Bran Addition on the Quality of Pork Meatballs
[J]. FOOD SCIENCE, 2016, 37(23): 70-77.
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[11] |
ZOU Hao,TIAN Hanyou,LIU Fei,LI Wencai, WANG Hui,LI Jiapeng,CHEN Wenhua,DI Yanquan, QIAO Xiaoling.
Effects of Spectral Pretreatments on Prediction of Total Volatile Basic Nitrogen (TVB-N) Content in Mutton Using Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2016, 37(22): 180-186.
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[12] |
LI Junke1, WU Dingjing2, LIU Senxuan2, Lü Huichao2, CUI Yuqing2, LIU Biao2, PENG Zengqi2,*.
Effects of Vegetable Extracts on Quality of Preserved Pork
[J]. FOOD SCIENCE, 2015, 36(9): 28-32.
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[13] |
LIU Wenli, XING Shaohua, CHE Changyuan, JIN Chengwu.
Establishment and Evaluation of Kinetic Model for the Quality Change of Large Yellow Croaker (Pseudosciaena crocea) at Variable Temperatures
[J]. FOOD SCIENCE, 2015, 36(24): 286-289.
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[14] |
GAO Jiye, LI Jixiang, HUANG Wei.
Analysis of Main Spoilage Bacteria in Fresh Pork during Storage
[J]. FOOD SCIENCE, 2015, 36(22): 173-176.
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[15] |
SHI Zhijia, TIAN Hanyou, ZOU Hao, LIU Wenying, QIAO Xiaoling*.
Quantitative Analysis of Total Volatile Basic Nitrogen (TVB-N) in Mutton by Near-Infrared (NIR) Spectroscopy with Moving Window Partial Least Squares (MWPLS)
[J]. FOOD SCIENCE, 2015, 36(20): 218-221.
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