| [1] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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| [2] |
CHEN Haihua, YU Rui, WANG Yusheng.
Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate
[J]. FOOD SCIENCE, 2021, 42(8): 52-59.
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| [3] |
LIU Yue, GAO Yunyun, LI Shan, LI Wangqiang, LI Baokun, LU Shiling, JIANG Caihong, WANG Qingling, DONG Juan, LI Yuhui.
Preparation and in vitro Evaluation of Goat Milk-FOS/GOS Pichia kudriavzevii DS8-1 Microcapsules
[J]. FOOD SCIENCE, 2021, 42(6): 94-103.
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| [4] |
ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian.
Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons
[J]. FOOD SCIENCE, 2021, 42(6): 325-335.
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| [5] |
QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin.
Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef
[J]. FOOD SCIENCE, 2021, 42(5): 246-251.
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| [6] |
ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang.
Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(5): 288-295.
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| [7] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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| [8] |
CHEN Bingyan, LIN Xiaozi, LI Weixin, LIN Xiaojie, ZHENG Baodong, HE Zhigang.
Effects of Sodium Alginate-Nanocellulose Beads on the Viability of Lactic Acid Bacteria in Simulated Gastrointestinal Fluid
[J]. FOOD SCIENCE, 2021, 42(3): 179-185.
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| [9] |
ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao.
Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing
[J]. FOOD SCIENCE, 2021, 42(3): 236-242.
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| [10] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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| [11] |
ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan.
Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages
[J]. FOOD SCIENCE, 2021, 42(17): 241-247.
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| [12] |
YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang.
Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(17): 91-97.
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| [13] |
CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui.
Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2021, 42(15): 200-205.
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| [14] |
SU Desen, ZHENG Yunyun, CHEN Ziqiang, WU Jianyan, HUANG Chongyao.
Residual Dynamics and Risk Assessment of Dietary Exposure to Prochloraz and Its Metabolite 2,4,6-Trichlorophenol in Kumquats (Fortunella japonica Swingle) Treated with Prochloraz during Storage
[J]. FOOD SCIENCE, 2021, 42(14): 315-319.
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| [15] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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