| [1] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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| [2] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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| [3] |
CHENG Yuan, LI Canying, HOU Jiabao, LI Xue, WANG Xiaohan, GE Yonghong.
Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears
[J]. FOOD SCIENCE, 2020, 41(1): 252-257.
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| [4] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
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| [5] |
LI Ke, LIU Junya, FU Lei, ZHAO Yingying, ZHANG Yanyan, ZHANG Hua, ZHAO Dianbo, BAI Yanhong,.
Effect of Bamboo Shoot Dietary Fiber on Thermal Gelling Properties of Pork Salt-Soluble Proteins
[J]. FOOD SCIENCE, 2019, 40(4): 56-61.
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| [6] |
YU Wenhui, WANG Jinfeng, XIE Jing.
Effects of Thawing in NaCl and CaCl2 Solutions at Different Concentrations on the Quality of Frozen Tuna
[J]. FOOD SCIENCE, 2019, 40(17): 240-246.
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| [7] |
HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui.
Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging
[J]. FOOD SCIENCE, 2018, 39(6): 194-199.
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| [8] |
ZHOU Fen, SUN Di, XU Shuaiqiang, LIU Dengyong, SHAO Junhua.
Effect of Unsaturated Fatty Acids on Rheological and Physical Properties of Pork Protein-Stabilized Emulsions
[J]. FOOD SCIENCE, 2018, 39(24): 34-40.
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| [9] |
ZHANG Tingting, YAO Wensi, ZHU Huiwen, JIN Peng, XU Tingting, ZHENG Yonghua.
Effect of Cold Shock Treatment on Reducing Chilling Injury in Eggplant and Its Relationship with Reactive Oxygen Species Metabolism
[J]. FOOD SCIENCE, 2018, 39(23): 205-211.
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| [10] |
QIAO Meiling, LIU Hanxiong, FAN Fengjiao, TU Maolin, YU Cuiping, DU Ming.
Characterization of Salt-Soluble Protein from Mytilus edulis and Enzymatic Preparation of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2018, 39(22): 51-56.
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| [11] |
ZHANG Jialing, PAN Guang, ZHANG Guiming, CHENG Yinghui, XIANG Caiyu, CHEN Zhinan, XIE Zhongwen, LING Xingyuan.
Quantitative Detection of Transgenic Maize Event VCO-01981-5 with Droplet Digital PCR
[J]. FOOD SCIENCE, 2017, 38(12): 246-252.
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| [12] |
CHEN Dixin, ZHAO Liangyi, YANG Yingjun, SHI Chaonan, CHEN Xusheng.
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
[J]. FOOD SCIENCE, 2017, 38(11): 243-248.
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| [13] |
ZHAO Junliang, LU Haipeng, MANG Lai, JIN Shan.
Separation and Determination of Angiotensin Converting Enzyme Inhibitory Peptide from Salt-Soluble Protein Solution Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 170-174.
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| [14] |
ZHOU Fen, GU Dahai, XU Jiahui, ZHANG Junlong, DENG Yamin, LI Ruren, LIU Dengyong, SHAO Junhua.
Effect of Starch Content on Emulsifying Properties of Chicken Breast Salt-Soluble Proteins
[J]. FOOD SCIENCE, 2016, 37(15): 7-12.
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| [15] |
XU Xinxin, CHEN Huiling, MAO Lisha, HU Xinnan.
Migration Pattern of Trimethyltin from PVC Food Packaging Materials to Food Simulants
[J]. FOOD SCIENCE, 2016, 37(14): 193-197.
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