[1] |
LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 65-72.
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[2] |
LI Xiongbo, LI Heng, DENG Weiqin, ZHANG Qisheng, CHEN Xiangjie, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effects of Salt Concentration on Microbial Communities and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2020, 41(22): 193-199.
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[3] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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[4] |
LIN Lin, LU Yuehong, CHEN Youxia, LIU Zhenzhen, ZHAO Yiling, GAO Chunyan.
Protective Effect of Polyphenols from Broad Bean on Peroxy Radical-Induced DNA Damage
[J]. FOOD SCIENCE, 2020, 41(17): 83-88.
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[5] |
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia.
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2019, 40(5): 116-123.
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[6] |
YU Xiaoyu, FANG Jiaxing, XIANG Qin, CHE Zhenming, LIU Ping, LIN Hongbin.
Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste
[J]. FOOD SCIENCE, 2019, 40(4): 286-291.
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[7] |
ZHU Yongqing, LI Zhihua, LI Huajia, WANG Xuetao, DONG Ling, HUANG Qiaolian.
Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method
[J]. FOOD SCIENCE, 2017, 38(2): 104-108.
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[8] |
WANG Xiaoping, SONG Jiangfeng, LI Dajing, LIU Chunquan.
Effect of Vacuum Microwave Drying on the Main Carotenoids of Pumpkin
[J]. FOOD SCIENCE, 2016, 37(21): 91-96.
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[9] |
GAO He1,2, YI Jian-yong1, LIU Xuan1, BI Jin-feng1,*, DENG Fang-ming2, WU Xin-ye1.
Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference
[J]. FOOD SCIENCE, 2014, 35(24): 51-56.
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[10] |
LI Bao-yu1, YANG Jun1, YIN Kai-dan1, BI Jin-feng2,*.
Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS
[J]. FOOD SCIENCE, 2014, 35(14): 184-188.
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[11] |
ZHOU Yu-han,BI Jin-feng,CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, CHEN Rui-juan.
Effect of Drying Methods on Quality Characteristics of Jujube Powder
[J]. FOOD SCIENCE, 2014, 35(11): 36-41.
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[12] |
CHEN Rui-juan, BI Jin-feng, CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, ZHOU Yu-han.
Effects of Different Drying Methods on Carrot Powder Quality
[J]. FOOD SCIENCE, 2014, 35(11): 48-53.
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[13] |
LIU Xuan,LAI Bi-hui,BI Jin-feng,Lü Jian,DING Yuan-yuan.
Analysis of Aroma Components in Mango Chips Prepared by Different Drying Methods
[J]. FOOD SCIENCE, 2013, 34(22): 179-184.
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[14] |
WANG Ying,KAN Jian-quan,YU Yi-jun,GUO Ke-na.
Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(21): 292-296.
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[15] |
LI Shi,YUE Ming-zhu,LI Yin-hua,FU Dong-he.
Purification of Puerarin by Macroporous Resins
[J]. FOOD SCIENCE, 2013, 34(16): 89-92.
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