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RUAN Jinna, HU Yongjin, SHI Danxia, LIU Lijing, ZHENG Yixi, LI Han, FU Xiaoping.
Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products
[J]. FOOD SCIENCE, 2026, 47(4): 408-426.
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WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia.
Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
[J]. FOOD SCIENCE, 2022, 43(7): 222-231.
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GUO Keyu, WANG Song, TANG Lin, OUYANG Wanlin, LIU Mengru, LIU Shuliang, YANG Yong, GUO Hongxiang, CHEN Shujuan.
Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(21): 315-321.
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PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, WANG Shouwei.
Screening and Identification of Lactic Acid Bacteria from Cured Meat Product and Its Application in Sausage
[J]. FOOD SCIENCE, 2017, 38(16): 57-63.
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ZHAO Junliang, LU Haipeng, MANG Lai, JIN Shan.
Separation and Determination of Angiotensin Converting Enzyme Inhibitory Peptide from Salt-Soluble Protein Solution Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 170-174.
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SONG Hui, GENG Zhiming, REN Shuang, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin.
Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(18): 133-140.
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TANG Jing, ZHANG Ying-yang, WU Hai-zhou, ZHANG Jian-hao.
Recent Progress on Volatile Flavor Compounds of Traditional Chinese Cured Meat Products
[J]. FOOD SCIENCE, 2014, 35(15): 283-288.
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WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*.
Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products
[J]. FOOD SCIENCE, 2014, 35(1): 39-43.
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LIANG Heng-yu，DENG Li-kang，LIN Hai-long.
Distribution, Functions and Applications of Lactic Acid Bacteria in Traditional Fermented Soybean Foods
[J]. FOOD SCIENCE, 2013, 34(19): 381-385.
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XIA Xue-juan，CHEN Zhi-lan，CHEN Zong-dao，KAN Jian-quan，YANG Ji-xia.
Rapid Identification of Lactic Acid Bacteria from Traditional Dairy Products in Tibet Area by 16S rDNA Sequence Analysis
[J]. FOOD SCIENCE, 2013, 34(14): 245-249.
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MU Guang-qing，LI Xia，LI Yao-xi，LI Hui.
Enhancement Effect of Extracellular Polysaccharides Produced by Lactic Acid Bacteria on Immunologic Function of Mice
[J]. FOOD SCIENCE, 2009, 30(5 ): 260-262.
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PAN Dao-Dong, WU Ling.
Isolation and Indentification of Lactic Acid Bacteria Strains with Higher Yield of Exopolysaccharide
[J]. FOOD SCIENCE, 2007, 28(3): 171-174.
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