[1] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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[2] |
LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi.
Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea
[J]. FOOD SCIENCE, 2020, 41(23): 153-158.
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[3] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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[4] |
WANG Hui, HE Hongju*, LIU Lu, MA Hanjun, LIU Xi, MO Haizhen, LIU Rubiao, PAN Runshu, KANG Zhuangli, ZHU Mingming, ZHAO Shengming, WANG Zhengrong.
Recent Progress in Hyperspectral Imaging for Nondestructive Evaluation of Fish Quality
[J]. FOOD SCIENCE, 2019, 40(5): 329-338.
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[5] |
ZHANG Shiwen, YI Shumin, Lü Keming, LI Xuepeng, LI Yuanzhao, DING Haochen, XU Yongxia, MI Hongbo, ZHU Wenhui, LI Jianrong.
Effect of Moisture Content on Quality of Frozen Nemipterus virgatus Sausages
[J]. FOOD SCIENCE, 2019, 40(24): 21-26.
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[6] |
QIAO Shicheng, TIAN Youwen, HE Kuan, YAO Ping, GU Wenjun, WANG Jianping.
Recent Progress in Technologies for Non-destructive Detection of Fruit Diseases and Pests
[J]. FOOD SCIENCE, 2019, 40(11): 227-234.
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[7] |
SU Xiaolin, XUE Hongkun, LIU Chenghai, ZHENG Xianzhe.
Mechanistical Study of Microwave Puffing of Raspberry Fruit Chip
[J]. FOOD SCIENCE, 2018, 39(19): 103-113.
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[8] |
YU Huichun, LOU Nan, YIN Yong, LIU Yunhong.
Predictive Model for Detection of Maize Toxins with Sample Set Partitioning Based on Joint x-y Distance (SPXY) Algorithm and Successive Projections Algorithm (SPA) Based on Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2018, 39(16): 328-335.
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[9] |
QI Liang, ZHAO Maocheng ZHAO Jie TANG Yuweiyi.
Effects of Spectral Pretreatment on the Prediction of Pork K Value with Terahertz Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(12): 319-325.
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[10] |
LIU Hai, ZHENG Fuping, XIONG Zhenhai, LIU Yuan.
Application of Hyperspectral Imaging Technology in Meat Quality Evaluation
[J]. FOOD SCIENCE, 2018, 39(11): 276-283.
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[11] |
SUN Jun , TANG Kai , MAO Hanping , ZHANG Xiaodong , WU Xiaohong , GAO Hongyan.
Hyperspectral Detection of Moisture Content in Rice Based on MEA-BP Neural Network
[J]. FOOD SCIENCE, 2017, 38(10): 272-276.
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[12] |
GUO Xijuan, WANG Ruiqi, YANG Mingduo.
Dynamic Moisture Change of Battered and Fried Pork Slices during Storage
[J]. FOOD SCIENCE, 2016, 37(20): 268-273.
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[13] |
GUO Hongyan, LIU Guishan, WU Longguo, WANG Songlei, KANG Ningbo, CHEN Yabin, HE Jianguo, HE Xiaoguang.
Hyper-Spectral Imaging Technology for Nondestructive Detection of Potato Ring Rot
[J]. FOOD SCIENCE, 2016, 37(12): 203-207.
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[14] |
LEI Xi, FAN Liuping*.
Effect of Moisture Content and Temperature on Oxidation Stability of Banana Chips
[J]. FOOD SCIENCE, 2015, 36(8): 250-253.
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[15] |
ZHOU Yanbing, AI Qijun, ZHANG Dequan.
Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage
[J]. FOOD SCIENCE, 2015, 36(16): 236-240.
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