[1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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[2] |
TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei.
Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products
[J]. FOOD SCIENCE, 2021, 42(9): 347-354.
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[3] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
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[4] |
HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong.
Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(14): 187-194.
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[5] |
XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin.
Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability
[J]. FOOD SCIENCE, 2021, 42(13): 223-232.
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[6] |
ZHAO Ziying, JIA Wenru, ZUO Xiaoxia, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Postharvest Yellowing and Sugar Metabolism of Broccoli Heads
[J]. FOOD SCIENCE, 2020, 41(5): 193-199.
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[7] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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[8] |
MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan.
Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(14): 30-35.
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[9] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[10] |
KANG Zhimin, ZHANG Kangyi, LI Jing, WU Yabei, GAO Lingling, WEN Qingyu, MAO Xinya.
Effect of Different Yeast Strains on Fermentation of Green Wheat Flour Incorporated Dough and Quality of Deep-Fried Twisted Dough Sticks
[J]. FOOD SCIENCE, 2019, 40(2): 46-51.
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[11] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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[12] |
ZHAO Xin, ZHANG Ren, WANG Wei, LI Chunyang.
Using Near-Infrared (NIR) Spectroscopy for Rapid, Quantitative Detection of Kojic Acid in Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(8): 249-255.
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[13] |
LIANG Xinhong, FENG Longfei, WANG Tianlin, SUN Junliang, RAN Junjian, LIU Benguo, MO Haizhen.
Effect of Addition of Sweet Potato Residue Treated by Steam Explosion on Wheat Flour Properties and Quality Characteristics of Cookies
[J]. FOOD SCIENCE, 2018, 39(23): 60-65.
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[14] |
SONG Gongshuai, ZHANG Mengna, PENG Xi, ZHU Fengxian, SHEN Qing, DAI Zhiyuan.
Quality Changes in Crude and Refined Fish Oil at Different Storage Temperatures
[J]. FOOD SCIENCE, 2018, 39(21): 237-244.
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[15] |
LIU Zhuang, ZHANG Penghui, YAO Yaya, ZHANG Huiyan, OUYANG Lingli, LI Huijing.
Effect of Coix Seed Flour on Processing Properties of Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(20): 99-103.
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