[1] |
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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[2] |
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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[3] |
YI Jie, LIU Yunhong, LI Haideng, SI Shangfei, ZHOU Xianlong, TAN Xixi, MA Liting.
Far-Infrared Radiation Drying and Quality Characteristics of Sweet Purple Potato
[J]. FOOD SCIENCE, 2018, 39(7): 160-167.
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[4] |
CHEN Lanxuan, YANG Yang, YI Cuiping.
Isolation and Identification of Starch Granule-Associated Proteins (SGAPs) from Indica Rice
[J]. FOOD SCIENCE, 2018, 39(20): 240-245.
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[5] |
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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[6] |
WANG Lixia, WANG Jingzhen, ZHANG Jinling, HOU Huihui.
Preparation and Properties of Starch from Chinese Yam (Dioscorea opposita Thunb. cv. Changshan)
[J]. FOOD SCIENCE, 2017, 38(9): 156-161.
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[7] |
ZHOU Tianshan, MI Xiaoling, WANG Yancheng, YU Youben, LI Shilin, QI Yugang.
Effect of Different Processing Techniques on the Quality of ‘Shaancha 1’ Green Tea
[J]. FOOD SCIENCE, 2017, 38(3): 148-154.
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[8] |
ZHU Hui, LI Yuntong, CHEN Guiyun, CHEN Ye.
Optimization of Blasting Extrusion Processing for Production of Lentinus edodes Powder and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2017, 38(14): 250-255.
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[9] |
YANG Zhi-yong,LI Xin-sheng,MA Jiao-yan,HAN Hao,LIU Shui-ying,GAO Yue.
Anthocyanin Composition and Content in “Heijingang” Purple Potato
[J]. FOOD SCIENCE, 2013, 34(14): 271-275.
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[10] |
HAN Chun-ran,YAO Shan-shan,XU Xin.
Granule Structure and Physico-chemical Properties of Light Speckled Kidney Bean Starch
[J]. FOOD SCIENCE, 2012, 33(3): 63-67.
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[11] |
YANG Ya-li,KAN Jian-quan,SHEN Hai-liang,LIAO Chen,HU Yi-qiao.
Optimization of Fermentation Conditions for Purple Potato Wine
[J]. FOOD SCIENCE, 2012, 33(3): 157-162.
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[12] |
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Physical and Chemical Properties of Starch from Major Legume Species in Gansu
[J]. FOOD SCIENCE, 2012, 33(15): 127-132.
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[13] |
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Antidiabetic Effect of Traditional Chinese Medicinal Cyclocarya paliurus Granules in Diabetic Mice
[J]. FOOD SCIENCE, 2012, 33(15): 287-290.
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[14] |
ZHAOGuo-jiao,WANGHong-xun.
Microflora of Vacuum-Packed Fresh-Cut Purple Potato
[J]. FOOD SCIENCE, 2012, 33(13): 156-159.
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[15] |
YANG Ya-li,SHEN Hai-liang,KAN Jian-quan.
Analysis of Aroma-active Components in Purple Potato Wine during Fermentation
[J]. FOOD SCIENCE, 2012, 33(12): 242-246.
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