| [1] |
CHEN Chen, JING Pu, WANG Xiushan, JIAO Shunshan.
Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran
[J]. FOOD SCIENCE, 2024, 45(13): 335-344.
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| [2] |
LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian.
Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines
[J]. FOOD SCIENCE, 2023, 44(14): 72-78.
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| [3] |
XIE Minhao, PU Haoliang, SU Anxiang, HU Qiuhui, YANG Wenjian.
Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage
[J]. FOOD SCIENCE, 2022, 43(1): 198-205.
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| [4] |
SU Anxiang, PU Haoliang, HU Qiuhui, XU Hui, LIU Jianhui, XIE Minhao, PEI Fei, YANG Wenjian.
Bacterial Community Succession in Dehydrated Lentinus edodes Stored at Different Water Activities and Control of Key Harmful Bacteria
[J]. FOOD SCIENCE, 2021, 42(23): 221-228.
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| [5] |
XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu.
Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants
[J]. FOOD SCIENCE, 2021, 42(15): 37-43.
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| [6] |
PU Haoliang, WANG Liuqing, HU Qiuhui, PEI Fei, YANG Wenjian.
Quality Changes of Dried Allium ascalonicum Stored at Different Water Activities
[J]. FOOD SCIENCE, 2019, 40(9): 228-233.
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| [7] |
ZHAO Jinhong, BAI Jie, ZHANG Qing, ZHANG Xiaofei, LI Yumei, YUAN Nuo, LIU Songnan, GUO Hong.
Thermal Transition Temperatures of Spray-Dried Whole Egg Determined by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2019, 40(15): 142-147.
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| [8] |
QI Cheng WU Xueyang CHEN Yuanmei DU Jianping, CUI yang, ZHANG Chunyan, WANG Xiang LIU Qing DONG Qingli.
Modelling Salmonella enteritis Growth as a Function of Temperature, pH, and Water Activity with Cardinal Parameter Models
[J]. FOOD SCIENCE, 2018, 39(14): 138-144.
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| [9] |
ZHAO Ya, ZHANG Pingping, SHI Qilong.
Moisture Adsorption Isotherms and Thermodynamic Properties of Peanut Shell and Kernel
[J]. FOOD SCIENCE, 2017, 38(7): 55-62.
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| [10] |
XIE Jianhua, XIE Bingqing, PANG Jie, ZHANG Min, LIN Changqing, ZHANG Guiyun.
Interactions between Konjac Gum and Whey Protein
[J]. FOOD SCIENCE, 2017, 38(5): 98-103.
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| [11] |
LI Jing, SU Hong, ZHANG Xiaomei, LIU Hongying, QI Fengsheng.
Effects of Different Water Activity-Lowering Agents on Ready-to-Eat Scophthalmus maximus
[J]. FOOD SCIENCE, 2017, 38(22): 269-274.
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| [12] |
XU Xiaoping, ZHANG Yaning, FAN Qiao, CHEN Hourong, ZHANG Fusheng.
Optimization of the Formulation of Konjac Glucomannan-Soybean Protein Isolate Mixed Gel by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 44-50.
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| [13] |
DAI Hongjie1,2, SUN Yulin1,2, YANG Meiyu2, XIN Xinxin2, FENG Zixin2, WEN Jing1,2, CHEN Daohai1,*.
Antioxidant Activity, Moisture Absorption and Retention Capacities of Alkali-Soluble Polysaccharides Extracted from Gonad of Sepia lycidas
[J]. FOOD SCIENCE, 2016, 37(2): 31-38.
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| [14] |
QIN Qingjuan, DENG Li, XU Xiaoqing, WANG Xiaoyan, ZHONG Geng.
Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro
[J]. FOOD SCIENCE, 2015, 36(15): 217-220.
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| [15] |
LIAN Feng, ZHAO Wei, YANG Rui-jin.
Microbiological Safety of Low-Water Activity Foods
[J]. FOOD SCIENCE, 2014, 35(19): 333-337.
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