[1] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[2] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[3] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[4] |
LI Mingyang, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi.
Effects of Traditional Xinjiang-style Marination on Eating Quality and Heterocyclic Amines Formation in Roast Lamb
[J]. FOOD SCIENCE, 2021, 42(1): 115-123.
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[5] |
ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong.
Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature
[J]. FOOD SCIENCE, 2020, 41(9): 145-152.
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[6] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[7] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
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[8] |
SONG Yifan, CHEN Haifeng, YUAN Yuejin.
Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
[J]. FOOD SCIENCE, 2020, 41(4): 229-234.
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[9] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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[10] |
ZHOU Yajun, YANG Yonghua, LI Shengrao, CHEN Yan, WANG Shujie.
Quality Characteristics of Beef Jerky Produced by Quantitative Marination
[J]. FOOD SCIENCE, 2020, 41(21): 7-14.
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[11] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[12] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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[13] |
LU Haiqiang, GU Xinxi, YUAN Qiaomin, TAN Suhui, TIAN Hongtao.
Heterologous Expression of Codon Optimized Thermophilic β-Mannanase Gene (manBK) and Its Application in Degradation of Konjac Mannan
[J]. FOOD SCIENCE, 2020, 41(18): 113-119.
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[14] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[15] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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