| [1] |
XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong.
Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species
[J]. FOOD SCIENCE, 2020, 41(9): 332-337.
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| [2] |
RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling.
Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 222-230.
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| [3] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
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| [4] |
HUANG Xue, ZHANG Hui, PENG Shuyue, ZHAO Meng, FANG Yapeng.
Recent Progress in the Application Shellac as a Natural Edible Wall Material in the Microencapsulation of Functional Ingredients
[J]. FOOD SCIENCE, 2019, 40(17): 317-324.
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| [5] |
ZHOU Fen, ZHANG Yanxia, ZHANG Long, HOU Chunyu, ZHANG Caixia, TAO Ningping, WANG Xichang.
Application of Edible Fish Byproducts in Restructured Fish Products
[J]. FOOD SCIENCE, 2019, 40(11): 295-302.
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| [6] |
XIANG Jinle, LUO Lei, MA Liping, ZHANG Binbin, FAN Jinling, ZHU Wenxue.
Fermentation and Organic Acid Composition of Wine and Vinegar from Chaenomeles sinensis Fruits
[J]. FOOD SCIENCE, 2016, 37(23): 191-195.
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| [7] |
TIAN Lu, WANG Liping.
Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
[J]. FOOD SCIENCE, 2016, 37(19): 197-203.
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| [8] |
WANG Chuyan, FAN Tao, HU Qingguo, XU Chenchen, CHEN Chen.
Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(23): 233-240.
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| [9] |
WANG Zhi-juan1, ZHANG Sheng-wan1,*, ZHAO Jing-long2, LI Mei-ping1, LI Zheng-chun1.
Analysis of Volatile Compounds in Zhuyeqing Liquor by Headspace Solid Phase Microextraction and
Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(8): 253-258.
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| [10] |
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Determination of Seven Organic Acids in Fruit Vinegar by Solid-phase Extraction and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2012, 33(14): 247-250.
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| [11] |
SONG Ping-ping，CAO Jiang-ping，LIU Shu-hui,.
Determination of Eight Water-Soluble Vitamins in Fruit Vinegar by RP-HPLC
[J]. FOOD SCIENCE, 2012, 33(12): 181-184.
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| [12] |
.
Hepatoprotective, Weight-Reducing and Hypolipidemic Effects of Hovenia dulcis Thunb. Fruit Vinegar
[J]. FOOD SCIENCE, 2012, 33(1): 235-238.
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| [13] |
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Optimization of Fermentation Conditions for Black Currant Fruit Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(1): 157-161.
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| [14] |
ZHENG Shu-yan1，XIANG Jin-le1,2，LI Zhi-xi1,*.
Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process
[J]. FOOD SCIENCE, 2011, 32(7 ): 113-116.
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| [15] |
WANG Zhi-tong，LIN Ke，LIU Yu，WEN Lian-kui*.
Development of Pepino Fruit (Solanum muricatum Ait) Vinegar Beverage
[J]. FOOD SCIENCE, 2011, 32(6 ): 307-310.
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