[1] |
YUAN Hongfei, HU Xinmu, YANG Junlin, REN Yamei, MA Huiling, REN Xiaolin.
Nondestructive Detection of Apple Watercore Based on FT-NIR and Electronic Nose
[J]. FOOD SCIENCE, 2018, 39(16): 306-310.
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[2] |
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao.
Limit Standards for Protein Decomposition Products in Sufu and Douchi
[J]. FOOD SCIENCE, 2016, 37(6): 210-215.
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[3] |
ZOU Hao,TIAN Hanyou,LIU Fei,LI Wencai, WANG Hui,LI Jiapeng,CHEN Wenhua,DI Yanquan, QIAO Xiaoling.
Effects of Spectral Pretreatments on Prediction of Total Volatile Basic Nitrogen (TVB-N) Content in Mutton Using Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2016, 37(22): 180-186.
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[4] |
LIU Wenli, XING Shaohua, CHE Changyuan, JIN Chengwu.
Establishment and Evaluation of Kinetic Model for the Quality Change of Large Yellow Croaker (Pseudosciaena crocea) at Variable Temperatures
[J]. FOOD SCIENCE, 2015, 36(24): 286-289.
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[5] |
GAO Jiye, LI Jixiang, HUANG Wei.
Analysis of Main Spoilage Bacteria in Fresh Pork during Storage
[J]. FOOD SCIENCE, 2015, 36(22): 173-176.
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[6] |
LIU Xiao-hua1,2, MA Li-zhen1,*, GUO Yao-hua1, FAN Xiao-pan1, LI Ping-lan3, XIAO Yan4.
Effects of Different Antistaling Agents on the Quality of Catfish Surimi Chilled at 4 ℃
[J]. FOOD SCIENCE, 2014, 35(24): 316-320.
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[7] |
YANG Yong1,2, WANG Dian-you3, YANG Qing-yu1, LIN Wei1, LI Mao-mao1, WANG Cun-tang1, ZHANG Duo1, DONG Yuan1, PEI Shi-chun1,*.
Rapid Determination of Goose Meat Freshness Using Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(24): 239-242.
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[8] |
WANG Wen-juan1, WANG Shui-ping1, LI Dai-jin1, LIANG Xiong1, SUN Jia-bin1, WEI Xing-huang1, DUAN Zhong1, ZHAO Hai-peng2, LI Hai-tao3.
Quality Changes and Shelf Life Prediction of Sclizothorax prenanti Muscle at Different Storage Temperatures
[J]. FOOD SCIENCE, 2014, 35(14): 229-233.
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[9] |
SHI Zhi-jia,ZANG Ming-wu,Lü Yu,QIAO Xiao-ling.
Rapid Determination of Chemical Constituents in Emulsion-Type Sausage by Near-Infrared Diffuse Reflectance Spectroscopy
[J]. FOOD SCIENCE, 2013, 34(18): 175-179.
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[10] |
SHI Li-min,HUANG Lan,LIANG Zhi-hong.
Freshness Evaluation of Chilled Pork by Impedance Characteristics
[J]. FOOD SCIENCE, 2013, 34(11): 13-18.
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[11] |
HOUQiao-juan,WANGXi-chang,DONGRuo-yan,WEINan,LIUYuan,WANGDan-feng,GUSai-qi.
Quality Prediction of Cultured Large Yellow Croaker during Chilled Storage Using Odor Fingerprint Technology Based on Electronic Nose
[J]. FOOD SCIENCE, 2012, 33(6): 137-142.
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[12] |
.
Effect of Packaging Materials with Different Oxygen Permeability on TVB-N in Packaged Fish during Storage
[J]. FOOD SCIENCE, 2012, 33(20): 328-330.
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[13] |
CHENG Yuan-yuan,LIU Yong-le,WANG Jian-hui,WANG Fa-xiang,LI Xiang-hong,YU Jian,LIU Dong-min.
Application of Pullulan Polysaccharide in Preservation of Grass Carp
[J]. FOOD SCIENCE, 2012, 33(2): 272-275.
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[14] |
ren yamei.
Discrimination and Identification of Bruised Apples and Apple Varieties by FT-NIR
[J]. FOOD SCIENCE, 2012, 33(16): 251-256.
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[15] |
ZHUJing-hu,HUANGHui,LILai-hao,YANGXian-qing.
Changes of Partial Nitrogen-containing Materials in Penaeus vannamei during 0 ℃ Storage
[J]. FOOD SCIENCE, 2011, 32(20): 249-252.
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