[1] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[2] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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[3] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[4] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[5] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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[6] |
GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie.
Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg
[J]. FOOD SCIENCE, 2021, 42(4): 153-160.
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[7] |
YANG Shuqiao, WANG Di, GAO Yanxiang.
Progress in Undenatured Type II Collagen
[J]. FOOD SCIENCE, 2021, 42(17): 343-349.
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[8] |
ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun.
Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(17): 10-18.
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[9] |
ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie.
Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development
[J]. FOOD SCIENCE, 2021, 42(16): 273-280.
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[10] |
LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang.
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them
[J]. FOOD SCIENCE, 2021, 42(12): 24-30.
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[11] |
LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun.
Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2021, 42(12): 123-129.
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[12] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[13] |
CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie.
Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2021, 42(10): 120-126.
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[14] |
LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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[15] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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