| [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] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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| [4] |
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin.
Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
[J]. FOOD SCIENCE, 2021, 42(3): 194-203.
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| [5] |
ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai.
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
[J]. FOOD SCIENCE, 2021, 42(17): 210-217.
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| [6] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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| [7] |
XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong.
Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage
[J]. FOOD SCIENCE, 2021, 42(13): 215-222.
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| [8] |
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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| [9] |
ZHOU Arong, LIN Yilin, QIU Jianqing, ZENG Shaoxiao, LIN Shaoling.
Recent Progress in the Construction and Functional Application of Curcumin Membrane Delivery Systems
[J]. FOOD SCIENCE, 2020, 41(7): 266-274.
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| [10] |
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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| [11] |
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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| [12] |
SUN Zongbao, LIANG Liming, YAN Xiaojing, ZOU Xiaobo, WANG Tianzhen, LIU Xiaoyu, LI Junkui.
Detection of Freshness Indexes of Imported Chilled Beef Using Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2020, 41(22): 315-323.
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| [13] |
MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
Freshness Assessment of Salmon through Comparative iTRAQ Proteomics
[J]. FOOD SCIENCE, 2020, 41(21): 44-51.
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| [14] |
MA Congcong, ZHANG Jiukai, LU Zheng, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
A Review of Methods for Freshness Detection of Aquatic Products
[J]. FOOD SCIENCE, 2020, 41(19): 334-342.
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| [15] |
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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