[1] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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[2] |
AN Ronghui, ZHOU Hongsheng, LUO Shufen, ZHANG Yingtong, ZHANG Leigang, HU Huali, LI Pengxia.
Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)
[J]. FOOD SCIENCE, 2021, 42(13): 241-248.
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[3] |
CHEN Qing, LI Rong, ZHOU Taotao, CHENG Hongmei, HAN Xiaoxiang.
Effects of Preparation Conditions on the Formation of Gellan Gum Fluid Gels
[J]. FOOD SCIENCE, 2020, 41(7): 23-29.
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[4] |
WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin.
Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling
[J]. FOOD SCIENCE, 2020, 41(11): 50-56.
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[5] |
FENG Yarong.
Pre-cooling Methods Affect the Diversity of Fungal Communities on Red Agate Cherry Fruit during Cold Storage
[J]. FOOD SCIENCE, 2020, 41(11): 214-221.
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[6] |
FAN Xiaolan, LI Yueyuan, ZHANG Yinyin, HAN Yunyun, LI Ling, YAN Shijie, XIAO Lixia.
Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears
[J]. FOOD SCIENCE, 2019, 40(5): 222-227.
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[7] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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[8] |
WANG Libin, LIN Chen, LUO Haibo, JIN Changhai, YU Zhifang, QIAN Chunlu.
Impact of Precooling Time on Quality and Physio-Biochemical Characteristics of Common Bean (Phaseolus vulgaris L.) and Cowpea (Vigna sinensis) under Controlled Atmosphere Storage Conditions
[J]. FOOD SCIENCE, 2018, 39(9): 232-238.
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[9] |
HAN Yanwen, CHI Ming, FAN Xiaolan, ZHAO Hang, YAN Shijie.
Relationship between PAL Gene Relative Expression and Core Browning in Late-Harvested ‘Yali’ Pears (Pyrus bretschneideri Rehd.) under Different Cooling Treatments
[J]. FOOD SCIENCE, 2018, 39(15): 174-180.
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[10] |
ZHOU Molin, HU Zhuoyan, YU Xiaolin, ZHAO Lei, LUO Jin.
Impact of Postharvest Precooling and Controlled Atmosphere Storage on γ-Aminobutyric Acid (GABA) Accumulation and Storage Quality in Litchi (Litchi chinensis Sonn.) Fruits
[J]. FOOD SCIENCE, 2018, 39(15): 181-189.
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[11] |
LAN Weiqing, ZHANG Wanjun, WU Qiyue, XIAO Lei, XIE Jing.
Effect of Precooling Treatment with Slurry Ice on the Quality Change of Japanese Seabass (Lateolabrax japonicus) during Circulation
[J]. FOOD SCIENCE, 2018, 39(11): 247-254.
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[12] |
ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, REN Yunxia, ZOU Tonghua, CHEN Jinyu.
Effects of Different Cooling Methods on Quality of Cooked Cured Bacon
[J]. FOOD SCIENCE, 2018, 39(11): 21-25.
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[13] |
HAN Yanwen, LIAN Shuangqiu, HAN Yunyun, CHI Ming, YAN Shijie.
Prokaryotic Expression of POD Gene from ‘Yali’ Pears and Effects of Maturity and Cooling Rate on the Expression of POD Gene during Storage
[J]. FOOD SCIENCE, 2017, 38(9): 40-45.
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[14] |
ZHANG Kangyi, KANG Zhimin, WEN Qingyu, GAO Lingling, SHENG Wei, Lü Xiaoran.
Effects of Pre-Cooling and Freezing on the Quality of Quick-Frozen Deep-Fried Dough Sticks
[J]. FOOD SCIENCE, 2017, 38(19): 122-129.
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[15] |
GUO Xueqian, FENG Aiguo, XIA Guanghua, LI Chuan, LIN Xiangdong.
Effect of Pre-cooling Treatment on Quality of Frozen Tilapia Fillets
[J]. FOOD SCIENCE, 2017, 38(13): 251-256.
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