[1] |
CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui.
Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2021, 42(15): 200-205.
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[2] |
ZHAO Xue, JIN Xindi, LIU Bin, ZHAO Xubo.
Prediction Model Construction for Aspergillus flavus Growth and Toxin Accumulation in Chili Powder
[J]. FOOD SCIENCE, 2021, 42(14): 62-69.
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[3] |
YANG Hongbo, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong, LUO Xin, WANG Fangfang, MAO Yanwei.
Effect of Packaging Atmospheres on Microbial Counts and Succession in Beef Steaks during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 166-173.
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[4] |
CAO Yong, ZHANG Suixin, XU Xiuying, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, LIU Jingsheng.
Quality Analysis of Stored Corn Pancake and Establishment of Shelf-Life Prediction Model
[J]. FOOD SCIENCE, 2021, 42(1): 235-242.
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[5] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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[6] |
XIE Guangfa, LU Jian, SUN Junyong, LU Yin, PENG Qi, QIAN Bin, JIN Jianshun, WANG Lan, FU Zukang, LU Zhendong, LIU Caiqin.
Predictive Modeling of the Nonbiological Stability of Chinese Yellow Wine
[J]. FOOD SCIENCE, 2020, 41(5): 31-38.
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[7] |
LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu.
Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures
[J]. FOOD SCIENCE, 2020, 41(3): 198-204.
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[8] |
FU Qingquan, WANG Haiou, LI Kun, YANG Ping, CHEN Quanzhan, WANG Tingting.
Effects of High Oxygen Modified Atmosphere Packaging on Quality of Beef Semimembranosus Muscles during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(23): 236-242.
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[9] |
GAI Shengmei, YOU Jiawei, ZHANG Xuejiao, ZHANG Zhonghui, LIU Dengyong.
Discrimination of Water-injected Ground Meat Using Low-field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2020, 41(22): 289-294.
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[10] |
WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei.
Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model
[J]. FOOD SCIENCE, 2020, 41(21): 66-72.
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[11] |
HUANG Jiali, HUANG Baohua, ZUO Shanshan, GUO Chenglong, ZHOU Jinlin, LU Yujing.
Taste Evaluation of Various Sweeteners by Electronic Tongue
[J]. FOOD SCIENCE, 2020, 41(20): 227-233.
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[12] |
YAN Xiaotong, LUO Xiaojuan, PAN Jieru, YE Haimei, LIN Kan, LI Changcheng, FANG Ting.
Relationship between the Signal Molecule N-Tetradecanoyl-L-homoserine lactone in Cnterobacter sakazakii and Its Growth
[J]. FOOD SCIENCE, 2020, 41(18): 134-139.
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[13] |
SONG Xiangyu, LI Ming, WANG Huhu, XU Xinglian, CAI Linlin.
Analysis of Bacterial Community Diversity of Soft-Boiled Chicken by High-Throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(17): 246-252.
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[14] |
ZHANG Ruoyu, DONG Pengcheng, ZHU Lixian, MAO Yanwei, LUO Xin, ZHANG Yimin, HAN Mingshan, HAN Guangxing.
Progress in Understanding the Mechanism by Which Pseudomonas spp. Causes the Spoilage of Raw Meat
[J]. FOOD SCIENCE, 2020, 41(17): 291-297.
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[15] |
GUO Quanyou, SHAN Ke, JIANG Chaojun, LI Baoguo.
Characterization and Spoilage Potential of Specific Spoilage Organisms Isolated from Lightly Salted Large Yellow Croaker (Pseudosciaenac rocea)
[J]. FOOD SCIENCE, 2020, 41(1): 24-32.
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