[1] |
XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong.
Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages
[J]. FOOD SCIENCE, 2021, 42(9): 184-191.
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[2] |
LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong.
Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
[J]. FOOD SCIENCE, 2021, 42(6): 150-156.
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[3] |
HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie.
Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai
[J]. FOOD SCIENCE, 2021, 42(4): 161-166.
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[4] |
WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing.
Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods
[J]. FOOD SCIENCE, 2021, 42(3): 296-310.
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[5] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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[6] |
BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong.
Effect of Suantangzi Sourdough on the Quality of Bread
[J]. FOOD SCIENCE, 2021, 42(2): 135-142.
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[7] |
MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong.
Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms
[J]. FOOD SCIENCE, 2021, 42(17): 307-316.
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[8] |
HE Mingyang, HONG Min, WANG Rikui, YU Zuixin, ZHU Li, ZHOU Lian, DENG Tujing.
Changes in Abscisic Acid Accumulation and Gene Expression Involved in Abscisic Acid Metabolism in Mandarins (Citrus reticulata Blanco) after Peel Puffing
[J]. FOOD SCIENCE, 2021, 42(17): 54-62.
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[9] |
LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 65-72.
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[10] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[11] |
YU Zhuzhu, LIN Hong, WANG Jingxue.
Predictive System of Microbial Growth on Atlantic Salmon during Storage
[J]. FOOD SCIENCE, 2020, 41(9): 139-144.
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[12] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[13] |
CHEN Li, KUN Jirui, WANG Jing, TONG Huarong.
Analysis of Carotenoids as Aroma Precursors in Different Varieties of Tea Leaves by High Performance Liquid Chromatography with Photodiode Array Detection
[J]. FOOD SCIENCE, 2020, 41(4): 193-198.
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[14] |
LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng.
Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions
[J]. FOOD SCIENCE, 2020, 41(21): 338-350.
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[15] |
YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan.
Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 351-358.
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