[1] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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[2] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
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[3] |
DONG Junfan, SONG Yang, JI Xiuna, LI Xiaobin, LIU Kechun, JIN Meng.
Protective Effect of Squid Gonadal Phospholipids on MPTP-Induced Zebrafish Model of Parkinson’s Disease
[J]. FOOD SCIENCE, 2021, 42(5): 122-128.
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[4] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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[5] |
CHEN Xiaoqian, WU Zufang, WENG Peifang.
Changes in Gel Properties and Formation Mechanism of Giant Squid Surimi (Dosidicus gigas) during Fermentation by Lactobacillus coryneformis
[J]. FOOD SCIENCE, 2019, 40(4): 186-191.
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[6] |
QIU Chaoying, RONG Jing, HU Xiao, YANG Xianqing, LI Laihao.
Effect of Tannic Acid on the Performance of Squid (Symplectoteuthis oualaniensis) Myofibrillar Protein Films
[J]. FOOD SCIENCE, 2019, 40(14): 29-35.
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[7] |
TAN Mingtang, XIE Jing, WANG Jinfeng.
Effects of Different Thawing Methods on Quality of Squid
[J]. FOOD SCIENCE, 2019, 40(13): 94-101.
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[8] |
TIAN Yuanyong, SONG Yang, ZHENG Yao, LIU Huihui, LIU Junrong.
Identification of Proteases and Purification of Cathepsin L from Squid Liver
[J]. FOOD SCIENCE, 2017, 38(24): 28-33.
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[9] |
ZHU Wenhui, HUAN Haizhen, BU Ying, LI Xuepeng, YI Shumin, LI Jianrong.
Progress in the Effects of Low-Temperature Storage and Thawing on Squid Quality
[J]. FOOD SCIENCE, 2017, 38(17): 279-285.
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[10] |
ZHANG Kaiqiang, WEI Rongbian, SONG Ru, JIANG Xuhua.
Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
[J]. FOOD SCIENCE, 2017, 38(1): 238-243.
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[11] |
LUO Chunyan, WU Yangyang, SUN Haiyan, YU Hui, JIANG Xuhua, CHEN Xiaoe.
Optimization of Enzymatic Hydrolysis of Collagen-Rich Waste Liquid from Squid Tentacle Peeling for Preparing Antioxidant Peptides Using Response Surface Methodology and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2016, 37(21): 176-182.
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[12] |
ZHOU Xiujin, LU Hua, SHAO Honghong, ZHANG Jing, YANG Saijun.
Investigation of the Specific Activity Values of 134Cs and 137Cs in Import Squid at Zhoushan Ports
[J]. FOOD SCIENCE, 2016, 37(14): 189-192.
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[13] |
WANG Shan, LI Hongjun, HE Zhifei, XIE Yuejie, XU Mingyue, WANG Zhaoming, YU Li.
Establishment of Peleg Model and Quality Characteristics of Rehydrated Squid
[J]. FOOD SCIENCE, 2015, 36(21): 56-61.
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[14] |
LINGHU Qingqing, ZHANG Xue, TONG Xiaoqian, WANG Qiuping, LUO Hongyu, SONG Ru.
Optimization of Fermentation Conditions of Minced Squid Meat by Bacillus natto
[J]. FOOD SCIENCE, 2015, 36(19): 148-152.
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[15] |
WEI Rong-bian1, LU Ting-ting2, WANG Yang-guang2, SONG Ru2,*.
Optimization of Removal of Hexavalent Chromium from Aqueous Solution by Adsorption onto Squid Ink Melanin Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(20): 17-21.
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