[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.
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[2] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[3] |
QIN Dan, HE Fei, FENG Shengbao, LI Hehe, ZHANG Ning.
Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods
[J]. FOOD SCIENCE, 2021, 42(16): 99-107.
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[4] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[5] |
CHEN Xing, SHEN Qingwu, LUO Jie.
Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(12): 7-13.
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[6] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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[7] |
LI Su, ZHOU Huimin, ZHANG Shunliang, LIU Jiawen, ZHAO Bing, PAN Xiaoqian, XU Dian, GUO Ya, LIU Bowen.
Changes of Volatile Flavor Compounds in Spiced Beef Marinated with Different Water Contents
[J]. FOOD SCIENCE, 2019, 40(10): 199-205.
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[8] |
CUI Yiwei, YU Xina, LI Shiyan, DAI Zhiyuan, CHEN Kang, SHEN Qing,.
Direct Injection Tandem Mass Spectrometry for Fast Screening of Phospholipids with ω-3 Fatty Acyl Chains in Aquatic Byproducts
[J]. FOOD SCIENCE, 2018, 39(8): 97-102.
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[9] |
JIAO Shenjiang, ZHAO Zhilei, ZHANG Liang, HUANG Feng, CHEN Wenbo, ZHANG Chunjiang, ZHANG Hong.
Effect of Marination Pretreatment on the Quality of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2018, 39(15): 72-79.
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[10] |
FU Linglin, XIE Menghua, WANG Chong, WANG Haiyan, WANG Yanbo.
Allergenicity of Shrimp Tropomyosin from Different Sensitization Approaches on BALB/c Mice
[J]. FOOD SCIENCE, 2018, 39(13): 166-175.
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[11] |
LI Shuping, QIU Shiqi, WU Wanqin, ZHANG Ying, LI Shanshan, LI Meiping, ZHANG Shengwan.
Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(4): 187-191.
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[12] |
WU Shizheng, ZHANG Xuhui, YANG Panpan, TANG Shuze.
On-Line Determination of Citreoviridin in Drinking Water by Flow Injection Chemiluminescence
[J]. FOOD SCIENCE, 2017, 38(24): 253-259.
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[13] |
ZHAO Ermin , FANG Yong , WANG Mingyang , LI Peng , HU Qiuhui , QIU Weifen.
Determination of Trace Selenium in Enzymatic Hydrolysates of Rice by Direct Injection-Inductively Coupled
Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(10): 168-172.
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[14] |
NIE Xidu1, FU Liang.
Characterization of Multiple Elements in Edible Mushroom Oil by Inductively Coupled Plasma Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(24): 175-179.
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[15] |
Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Jing, WU Lang, ZHANG Yan, LI Yunzhou.
Down-Regulated Expression of LYC-B Gene by RNA Interference Regulates the Volatiles and Main Quality Traits of Tomato Fruits
[J]. FOOD SCIENCE, 2016, 37(21): 195-201.
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