| [1] |
MA Xiaoqing, LIU Yang, SUN Yangying, PAN Daodong, CAO Jinxuan.
Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage
[J]. FOOD SCIENCE, 2022, 43(4): 46-52.
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| [2] |
JI Qinglong, ZHAO Guiming, WANG Ping, ZHAO Yongsheng, ZHAO Xiaomei, YANG Hairong, CHEN Ying.
Effect of Pretreatment Methods for DNA Extraction on the Bacterial Community Structure in Salami
[J]. FOOD SCIENCE, 2022, 43(4): 113-118.
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| [3] |
CHEN Dan, ZHAO Yanni, PENG Jiakun, GAO Jianjian, LIN Zhi, CHEN Xuefeng, ZHOU Changfeng, DAI Weidong.
Chemical Composition Profiling of Sun-Dried Black Tea of Different Ages Based on Metabolomics Approach
[J]. FOOD SCIENCE, 2022, 43(4): 150-159.
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| [4] |
HONG Shujing, HE Jun, XIA Qiang, SUN Yangying, DANG Yali, CAO Jinxuan, TIAN Hongwei, YU Hui, PAN Daodong.
Inhibition of Biogenic Amines and Nitrite in Reboiling Marinade by Grape Seed Extract
[J]. FOOD SCIENCE, 2022, 43(3): 70-76.
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| [5] |
YIN Jia, CHEN Xiang, DONG Man, CHEN Li, GUO Pengcheng, ZHANG Tao, WEN Hong.
Prediction and Analysis of Marinated Meat Product Safety Risk Using Wavelet Transform-Long Short-Term Memory Prediction Model
[J]. FOOD SCIENCE, 2022, 43(3): 121-128.
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| [6] |
FAN Wei, GAO Xiaoyue, LI Henan, DONG Yuxin, LI Yuxuan, LIU Hongyu, GUO Wenping.
Establishment and Application of Multiple Real-time PCR Method for Detection of Three Kinds of Pathogenic Bacteria in Bulk Ready-to-eat Meat Products
[J]. FOOD SCIENCE, 2022, 43(2): 332-338.
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| [7] |
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi.
Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation
[J]. FOOD SCIENCE, 2022, 43(1): 67-75.
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| [8] |
CHEN Fangfang, Hu Meng, Zhang Chao, Wu Yuehan, Xu Longquan, Gao Zhiming, Fang Yapeng.
Progress in Preparation and Application of Natural Polysaccharide Microgels
[J]. FOOD SCIENCE, 2022, 43(1): 240-249.
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| [9] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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| [10] |
ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu.
Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection
[J]. FOOD SCIENCE, 2021, 42(4): 313-318.
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| [11] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [12] |
LI Jilin, CHEN Yaqi, CHENG Junhu.
Effect of Plasma Activated Water on the Color Development of Ham
[J]. FOOD SCIENCE, 2021, 42(22): 9-15.
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| [13] |
GUO Keyu, WANG Song, TANG Lin, OUYANG Wanlin, LIU Mengru, LIU Shuliang, YANG Yong, GUO Hongxiang, CHEN Shujuan.
Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(21): 315-321.
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| [14] |
YANG Yifang, YU Qinxin, XIAO Zihan, WANG Yilun, LIU Yuxuan, HUANG Xiaohong, YANG Yong.
Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products
[J]. FOOD SCIENCE, 2021, 42(21): 355-364.
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| [15] |
DING Xiaoqian, HUI Teng, BAI Xue, WANG Zhenyu, ZHANG Dequan.
Screening of Extraction Methods for Use in the Detection of 16 Heterocyclic Amines in Meat Products by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(20): 230-237.
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