[1] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
|
[2] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
|
[3] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
|
[4] |
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong.
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(8): 137-142.
|
[5] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
|
[6] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
|
[7] |
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.
|
[8] |
ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun.
Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules
[J]. FOOD SCIENCE, 2021, 42(5): 99-105.
|
[9] |
SHI Haonan, ZHANG Mengling, ZHANG Jin, YIN Tao, HU Yang, YOU Juan, XIONG Shanbai, LIU Ru.
Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin
[J]. FOOD SCIENCE, 2021, 42(3): 71-76.
|
[10] |
WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang.
Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(2): 128-134.
|
[11] |
XU Mingfang, ZHENG Chunli, WANG Yangyang, BAI Weibin, YE Lei, CUI Jing.
Differences in Actin Peptide Fingerprints of Mandarin Fish, Golden Pomfret and Sturgeon Analyzed by Orbitrap Fusion Lumos Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(18): 269-276.
|
[12] |
WANG Shuya, ZHAO Jingyun, DAI Yalei, GAO Jin, LIANG Hongshan, LI Shugang, ZHOU Bin.
Assembly Behavior and Interaction between Fish Skin Gelatin and Polyphenols
[J]. FOOD SCIENCE, 2021, 42(14): 1-8.
|
[13] |
ZHANG Xiaodi, DAI Zhiyuan.
Progress in Bioactive Properties and Applications of Fish By-product Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(13): 335-343.
|
[14] |
BAI Xue, CHEN Yu, ZHAO Lijun, ZHANG Jing.
Residual Pattern and Predicting Modeling of Florfenicol in Eggs and Body Tissues of Laying Hens
[J]. FOOD SCIENCE, 2021, 42(13): 26-33.
|
[15] |
YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning.
Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(12): 37-44.
|