[1] |
XIAO Zhigang, LI Ruizhi, LUO Zhigang, DUAN Yumin, ZHANG Hongwei, LIU Lu, LÜ Chunyue, YANG Qingyu.
Effect of Modified Wheat Bran on the Structure and Digestibility of Bread
[J]. FOOD SCIENCE, 2021, 42(6): 39-45.
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[2] |
LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong.
Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis
[J]. FOOD SCIENCE, 2021, 42(6): 150-156.
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[3] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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[4] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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[5] |
WAN Hongbing, LI Haipeng, LEI Yuanhua, XIE Peng, ZHANG Songshan, FENG Yonghong, LIU Xuan, WANG Huan, SUN Baozhong.
Effect of Degree of Doneness on Structural and Oxidation Properties of Beef Myofibrillar Protein
[J]. FOOD SCIENCE, 2021, 42(13): 17-25.
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[6] |
LI Huixing, ZHOU Yongkang, FANG Peiqi, ZHENG Lilin, HA Haiyang, XU Bin.
Enhancement of Antioxidant Activity of Chinese Yam by Fermentation with Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(13): 51-56.
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[7] |
SONG Huaxin, ZHANG Xinglian, LU Baiyi.
Vulnerability Assessment and Its Applications in Food Fraud: A Review
[J]. FOOD SCIENCE, 2020, 41(7): 300-305.
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[8] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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[9] |
Yiliminuer, HE Miao, LU Biao, Yibadaiti · MUHEDANER, LUO Qinghong.
Quality Analysis and Evaluation of Early and Medium Ripening Native Apples in Northern Xinjiang, China
[J]. FOOD SCIENCE, 2020, 41(19): 62-67.
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[10] |
RAN Haojie, FAN Shiyu, ZENG Kaifang, DENG Lili.
Effect of Preharvest Bagging Treatment on Postharvest Degreening Behavior and Storage Characteristics of Satsuma Mandarin (Citrus unshiu Marc.) Fruit
[J]. FOOD SCIENCE, 2020, 41(13): 221-226.
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[11] |
HAN Yuwei, LIU Yangyang, CHEN Wei.
Synergistic Protective Effects of Cordyceps militaris Polysaccharide Supplemented Yogurt on Alcoholic Liver Injury in Kunming Mice
[J]. FOOD SCIENCE, 2020, 41(1): 209-214.
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[12] |
MIAO Yue, REN Guihong, ZHEN Dong, ZHAO Fei, SONG Hui.
Molecular Mechanism of Cordyceps militaris Polysaccharides in Regulating the Immune Function of Macrophage RAW264.7 Cells
[J]. FOOD SCIENCE, 2019, 40(9): 188-194.
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[13] |
LIU Lu, Lü Chunmao, MENG Xianjun, XIN Guang, LI Bin, ZHANG Liting.
Effects of Different Thawing Methods on Processing Characteristics of Raspberry Juice
[J]. FOOD SCIENCE, 2019, 40(7): 127-134.
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[14] |
ZHANG Yan, HU Rong, ZHENG Jian, MA Zhongsu, YANG Taifen, LIU Jingbo.
Effects of Egg White-Derived Bioactive Peptide on Antioxidative Enzyme Activities and IL-8 Secretion in HEK293 Cells under Oxidative Stress Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2019, 40(5): 130-136.
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[15] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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