[1] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
|
[2] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
|
[3] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang.
Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine
[J]. FOOD SCIENCE, 2021, 42(6): 256-264.
|
[4] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
|
[5] |
YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang.
Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice
[J]. FOOD SCIENCE, 2021, 42(15): 167-173.
|
[6] |
ZHANG Shen, ZHANG Yixiang, YE Hong, NIE Ke, WU Guangbin, NI Hui, ZHANG Zongcheng, CHEN Fahe.
Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism
[J]. FOOD SCIENCE, 2021, 42(11): 17-25.
|
[7] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
|
[8] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
|
[9] |
QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile.
Advances in the Application of Proteomics in Non-thermal Sterilization of Foods
[J]. FOOD SCIENCE, 2020, 41(3): 288-294.
|
[10] |
CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling.
Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice
[J]. FOOD SCIENCE, 2020, 41(22): 133-139.
|
[11] |
LIU Wenying, SUN Jiaqi, CHENG Xiaoyu, LI Xiang, JIA Xiaoyun, WANG Le.
Sensory Characteristics of Beijing Douzhi (Fermented Mung Bean Juice)
[J]. FOOD SCIENCE, 2020, 41(20): 211-221.
|
[12] |
WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin.
Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2020, 41(14): 72-81.
|
[13] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
|
[14] |
YU Longxia, WU Xiang, LI Xinfu, ZHANG Wangang, LI Cong, XU Baocai.
Effect of High Pressure Thermal Sterilization on Physiological Characteristics of Weissella viridescens
[J]. FOOD SCIENCE, 2020, 41(1): 1-8.
|
[15] |
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong.
Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
[J]. FOOD SCIENCE, 2019, 40(9): 91-98.
|