[1] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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[2] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[3] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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[4] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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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] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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[7] |
WANG Guangyu, QIU Weifen, XU Xinglian, ZHOU Guanghong.
Whole Genome Sequencing and Analysis of Pseudomonas fragi NMC25 from Chilled Chicken
[J]. FOOD SCIENCE, 2021, 42(16): 233-238.
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[8] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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[9] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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[10] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[11] |
WANG Tianze, TAN Jia, DU Wenbin, ZHEN Dawei, XIE Jianchun.
Analysis of Taste Compounds in Stewed Chicken Broth of Beijing Youji
[J]. FOOD SCIENCE, 2020, 41(8): 159-164.
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[12] |
ZHENG Yi, HE Yahong, HE Jiguo.
Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods
[J]. FOOD SCIENCE, 2020, 41(6): 58-63.
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[13] |
JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun.
Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter
[J]. FOOD SCIENCE, 2020, 41(4): 74-79.
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[14] |
WANG Xiaoyi, CHEN Qian, ZHAO Zhiyao, XIONG Ke, SHI Ce, PEI Penggang.
A Risk Assessment Method for Total Bacterial Count in Wheat during Storage Based on Monte Carlo Simulation
[J]. FOOD SCIENCE, 2020, 41(23): 166-171.
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[15] |
LI Huajian, CHEN Tao, YANG Boruo, LI Yanqing, BIAN Jianke, SHU Guotao.
Relationship of Intra- and Extracellular Spaces of Myocytes with Water-Holding Capacity and Water Status in Fresh Pork
[J]. FOOD SCIENCE, 2020, 41(21): 1-6.
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