[1] |
FANG Taisong, WU Yufan, SHI Ningxin, CHANG Min, HU Bin, LIU Yangtai, LI Hongmei, DONG Qingli, WANG Xiang.
Recent Understanding of the Lag Phase of Foodborne Pathogens: A Review
[J]. FOOD SCIENCE, 2021, 42(11): 253-260.
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[2] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[3] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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[4] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[5] |
LI Gongzhong, ZHAO Ying, WANG Juntong, CHI Yujie.
Effect of Ultrasonic Treatment on Protein Structure and Physicochemical and Foaming Properties of Liquid Egg White
[J]. FOOD SCIENCE, 2019, 40(9): 68-75.
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[6] |
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong.
Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
[J]. FOOD SCIENCE, 2019, 40(9): 91-98.
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[7] |
ZHAO Nan, LIU Qiang, SUN Ke, WANG Yao, PAN Leiqing, TU Kang, ZHANG Wei.
Rapid Prediction of Total Viable Count of Bacteria in Liquid Egg Using Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2019, 40(8): 262-269.
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[8] |
XU Yaxin, XIAO Yishan, GUO Shengnan, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing.
Effects of Fermented Liquid Egg on Nutrition and Flavor of Custard Tart
[J]. FOOD SCIENCE, 2019, 40(6): 143-150.
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[9] |
WU Zhonghua, WANG Shanshan, DONG Xiaolin, ZHAO Lijuan, ZHANG Zhongjie.
Numerical Simulation and Optimization of Isothermal Drying-Tempering Process for Paddy
[J]. FOOD SCIENCE, 2019, 40(17): 7-13.
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[10] |
YUE Siyuan, SU Liang, REN Pengcheng, LIU Yangtai, WANG Xiang, LIU Qing, DONG Qingli.
Progress in Modeling of Foodborne Pathogen Growth at Lag Phase
[J]. FOOD SCIENCE, 2019, 40(1): 313-318.
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[11] |
QIAN Haojie, MU Honglei, GAO Haiyan, CHEN Hangjun, WU Weijie.
Migration Behavior of Thymol from Polylactic Acid Packaging Material to Food Stimulant
[J]. FOOD SCIENCE, 2018, 39(3): 274-281.
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[12] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Crispness Variation and Mathematical Modeling of Microwave-Freeze Drying of Chinese Yam Chips
[J]. FOOD SCIENCE, 2018, 39(23): 29-35.
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[13] |
ZHANG Zhaohuan, LOU Yang, DU Suping, PAN Yingjie, ZHAO Yong.
Application and Prospects of Molecular Biology Techniques in Predictive Microbiology: A Review
[J]. FOOD SCIENCE, 2017, 38(9): 248-257.
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[14] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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[15] |
LU Yongzhong, KANG Daole.
Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides
[J]. FOOD SCIENCE, 2015, 36(15): 299-304.
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