[1] |
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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[2] |
LIU Hanhan, YANG Shuzhen, LI Zhe, ZHANG Meihong, PENG Litao.
Inhibitory Effect and Action Mechanism of Ammonium Carbonate against Sour Rot in Citrus Fruit
[J]. FOOD SCIENCE, 2021, 42(3): 204-210.
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[3] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[4] |
ZHAO Siming, JIANG Lianzhou, WANG Dongmei, SUI Xiaonan, ZHOU Linyi, FAN Zhijun.
Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein
[J]. FOOD SCIENCE, 2021, 42(12): 67-75.
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[5] |
CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing.
Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus
[J]. FOOD SCIENCE, 2020, 41(7): 46-51.
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[6] |
YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian.
Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review
[J]. FOOD SCIENCE, 2020, 41(15): 288-294.
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[7] |
WANG Wenting, HOU Chengli, SONG Xuan, WU Liguo, ZHU Jie, ZHANG Dequan.
Progress in Functional Properties and Applications of Animal Plasma Protein Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(7): 309-314.
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[8] |
WANG Liying, LI Fuxiang, YANG Yaxuan, TANG Yu, LI Yao, SHI Fang, MING Jian.
Interaction Mechanism between Polyphenols and Polysaccharides and Effect on Polyphenolic Properties: A Review
[J]. FOOD SCIENCE, 2017, 38(11): 276-282.
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[9] |
YANG Daoqiang, XING Jianrong, LU Shengmin.
Effect of Different Soybean Pretreatment Methods on the Quality of Soy Milk
[J]. FOOD SCIENCE, 2016, 37(1): 69-73.
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[10] |
CHENG Yuan, CAO Hui*, XU Fei, YU Jinsong.
Recent Progress in Food-Derived Immunoactive Peptides
[J]. FOOD SCIENCE, 2015, 36(17): 296-299.
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[11] |
SHI Wei, LIU Huaqing, XIANG Yonggang*, LI Shengqing, CHEN Hao.
Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice
[J]. FOOD SCIENCE, 2015, 36(16): 137-140.
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[12] |
HUANG Xu, JIA Hongxin, LI Hui.
Evaluation of the Uncertainty of Measurement for Determination of Thiamine Content in Nutritional Supplements by Fluorescence Spectrophotometry
[J]. FOOD SCIENCE, 2015, 36(10): 174-178.
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[13] |
SONG Xiao-chen, PENG Xin-yan, LI Feng-mei, JIANG Yu-jun, YU Hai-yang.
Antioxidant Activity of Lactobacillus plantarum NDC75017
[J]. FOOD SCIENCE, 2014, 35(21): 106-112.
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[14] |
SUN Xin-yao,SUN Bo*,MA Wen-juan,REN Jing,ZHAO Xiao,QI Yu.
Removal of Anti-nutritional Factors from Soybean by Microwave Processing
[J]. FOOD SCIENCE, 2013, 34(7): 67-69.
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[15] |
WANG Yu-fang,PANG Guang-chang*.
Research Advances in Action Mechanisms of Immune Milk
[J]. FOOD SCIENCE, 2013, 34(21): 354-358.
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