| [1] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
|
| [2] |
ZOU Xiaobo, YANG Zhikun, SHI Jiyong, HUANG Xiaowei, ZHANG Wen, Haroon Elrasheid TAHIR.
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries
[J]. FOOD SCIENCE, 2019, 40(7): 204-211.
|
| [3] |
LIANG Shuilian, Lü Daizhu, ZHOU Ruohao, MA Chen, ZHANG Liqiang, JIU Yuanda, WANG Mingyue,.
Quantitative Determination and Nutritional Evaluation of Five Minerals in Banana
[J]. FOOD SCIENCE, 2019, 40(24): 241-245.
|
| [4] |
LI Yuan, ZHANG Xiaojie, MA Liang, GUO Ting, YU Yong, DAI Hongjie, ZHOU Hongyuan, ZHANG Yuhao,.
Application of Rabbit Skin Gelatin/Rosmarinic Acid Composite Film in Pork Quality Preservation during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(19): 281-287.
|
| [5] |
YANG Shaozong, CHEN Jialong, LIU Xinhong, LIN Changli, CHENG Yaping, FANG Ru.
Nutritional and Functional Compositions and Nutritional Quality of Edible Petals of Various Lines of Hibiscus syriacus L.
[J]. FOOD SCIENCE, 2018, 39(22): 213-219.
|
| [6] |
LIU Mengyun, CHEN Xiaoqian, ZHAO Haobin, FENG Fengqin.
Effect of Dietary Supplementation with Glycerol Monolaurate on Growth Performance, Digestive Ability and Chicken Nutritional Components of Broilers
[J]. FOOD SCIENCE, 2018, 39(15): 67-71.
|
| [7] |
HE Xuemei, SUN Jian, LIANG Guiqiu, QIU Changyu, LI Jiemin, LI Li, LI Changbao, SHENG Jinfeng, LIU Guoming, LING Dongning, TANG Yayuan.
Nutritional and Medicinal Quality of Mulberry Fruit from 13 Main Varieties Grown in Guangxi
[J]. FOOD SCIENCE, 2018, 39(10): 250-256.
|
| [8] |
ZHENG Sha, ZENG Weixiang, HAN Leng, LIU Changying, YU Maode, XIANG Zhonghuai, ZHAO Aichun.
Comprehensive Evaluation of Nutritional Quality of Leaves from 45 Mulberry Germplasms and Varieties
[J]. FOOD SCIENCE, 2017, 38(8): 159-163.
|
| [9] |
CHEN Gang, ZHAN Yong, YANG Yong, WU Zhen, XIE Huichuan, SHI Wenjuan, CHAI Jiayan, GONG Hurong, LUO Yang.
Effect of Cultivation Temperature on Extracellular Enzyme Activities and Nutritional Quality Characteristics of Tremella fuciformis
[J]. FOOD SCIENCE, 2017, 38(23): 113-120.
|
| [10] |
NI Dongdong, LI Hongjun, HE Zhifei, ZHANG Dong, DENG Dachuan.
Changes in Nutritional Quality during Processing of Giant Salamander Soup
[J]. FOOD SCIENCE, 2017, 38(20): 119-124.
|
| [11] |
SHEN Yue, GAO Meixu, YANG Li, ZHAO Xin, CHEN Xue, WANG Zhidong, LI Shurong, WANG Li.
Effect of Cooking Methods and Simulated Delivery at 4 ℃ on Nutritional Quality and Nitrite Content of Green Pepper
[J]. FOOD SCIENCE, 2017, 38(11): 262-268.
|
| [12] |
ZHANG Wene, WANG Changlei, SHI Binbin, PAN Xuejun.
Effects of Drying Method and Storage Time on Nutritional Quality and Antioxidant Activity of Walnut Male Flowers
[J]. FOOD SCIENCE, 2016, 37(9): 105-110.
|
| [13] |
YANG Hui, MA Liang, YU Wei, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin
[J]. FOOD SCIENCE, 2016, 37(23): 7-12.
|
| [14] |
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.
|
| [15] |
LUO Xiuli, YANG Ying, LU Shengmin, ZHANG Chenlei.
Effect of Fermentation Methods on Sensory and Nutritional Quality of Persimmon Vinegar
[J]. FOOD SCIENCE, 2016, 37(19): 154-159.
|
