[1] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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[2] |
XU Huili, WU Zhonghua, DONG Xiaolin, ZHAO Yong, LIU Zhonglin.
Mechanical and Acoustic Measurement of Potato Chip Crispness
[J]. FOOD SCIENCE, 2020, 41(21): 22-27.
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[3] |
YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin.
Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum
[J]. FOOD SCIENCE, 2020, 41(2): 101-106.
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[4] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
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[5] |
HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo.
Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(10): 68-74.
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[6] |
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia.
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2019, 40(5): 116-123.
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[7] |
HOU Chunhui, YI Jianyong, BI Jinfeng, JIN Xinwen, PENG Jian, LIU Jianing, ZHAO Yuanyuan, LIU Changjin.
Bioavailability of Carotenoids in Restructured Carrot Chips
[J]. FOOD SCIENCE, 2019, 40(3): 16-23.
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[8] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers
[J]. FOOD SCIENCE, 2019, 40(1): 23-30.
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[9] |
FENG Jun, XIAO Xiaoru, LI Lijun,, CHENG Hao, HUANG Wenyi, LI Yanqing, KONG Hongxing.
Separation and Determination of Acrylamide in Potato Chips by Pressurized Capillary Electrochromatography
[J]. FOOD SCIENCE, 2018, 39(22): 289-294.
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[10] |
CAI Mengxuan, DENG Lili, YAO Shixiang, ZENG Kaifang.
Formulation Optimization of a Cryoprotectant for Freeze-Dried Candida oleophila and Its Application to Control Blue Mold in Apple
[J]. FOOD SCIENCE, 2018, 39(22): 153-158.
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[11] |
GAO Qi, ZHANG Jianchao, CHEN Jianan, LIU Chunju, LIU Chunquan, XUE Youlin.
Comprehensive Evaluation of the Effect of Four Drying Methods on the Aroma Quality of Chinese Yam Chips Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2018, 39(20): 175-181.
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[12] |
JIANG Guozhe, QUAN Zhenyu, JIN Runhao, HONG Heedo, HAN Chunji.
Fermentation Conditions and Antioxidative Activity of Mixed Extracts from Rhodiola sachalinensis and Codonopsis lanceolata by Lactobacillus pentosus
[J]. FOOD SCIENCE, 2018, 39(2): 124-130.
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[13] |
LI Minghui, SHANG Yina, HUO Qiwen, CHEN Jing, ZHANG Xiaoning, XING Yeni, YANG Shuyu, WANG Junguo.
Recent Progress in Understanding Injury Mechanisms of Lactic Acid Bacteria during Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(19): 273-279.
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[14] |
SU Xiaolin, XUE Hongkun, LIU Chenghai, ZHENG Xianzhe.
Mechanistical Study of Microwave Puffing of Raspberry Fruit Chip
[J]. FOOD SCIENCE, 2018, 39(19): 103-113.
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[15] |
LI Ming, XING Tong, WANG Huhu, XU Xinglian, ZHOU Guanghong.
Effect of Processing Conditions on Quality and Microbial Population of Soft-Boiled Chicken
[J]. FOOD SCIENCE, 2018, 39(11): 32-38.
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