| [1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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| [2] |
ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu.
Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 319-328.
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| [3] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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| [4] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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| [5] |
HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong.
Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu
[J]. FOOD SCIENCE, 2021, 42(2): 74-82.
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| [6] |
HAN Haolei, JIANG Changling, WANG Chen, LIU Xin, LU Chengyin, CHEN Hongping.
Pyrrolizidine Alkaloids in Tea: A Review of Analytical Methods, Contamination Levels and Health Risk
[J]. FOOD SCIENCE, 2021, 42(17): 255-266.
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| [7] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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| [8] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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| [9] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
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| [10] |
MA Wanjun, MA Shicheng, SHI Jiang, LONG Zhirong, DONG Peng, ZHANG Yue, LIN Zhi, LÜ Haipeng.
Comparative Study on Three Quantitative Analysis Methods for the Color Liupao Tea Infusion
[J]. FOOD SCIENCE, 2021, 42(16): 155-161.
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| [11] |
LIU Hui, WU Ying, HUANG Hua.
Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives
[J]. FOOD SCIENCE, 2021, 42(15): 356-365.
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| [12] |
WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua.
Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup
[J]. FOOD SCIENCE, 2021, 42(15): 58-65.
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| [13] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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| [14] |
WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo.
Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 209-217.
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| [15] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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