[1] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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[2] |
DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He.
Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS
[J]. FOOD SCIENCE, 2021, 42(2): 227-234.
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[3] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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[4] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[5] |
DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming.
Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood
[J]. FOOD SCIENCE, 2021, 42(17): 69-75.
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[6] |
CHEN Zhenjin, ZHANG Huang, SHI Lei, YE Lei, CAI Kaixian, YAN Donglin, WEI Tao, XIE Naizhen, CHEN Xiaocong.
Rapid Detection of Murine-Derived Ingredients in Mutton Products Using Loop-Mediated Isothermal Amplification
[J]. FOOD SCIENCE, 2021, 42(12): 322-327.
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[7] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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[8] |
LI Mingyang, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi.
Effects of Traditional Xinjiang-style Marination on Eating Quality and Heterocyclic Amines Formation in Roast Lamb
[J]. FOOD SCIENCE, 2021, 42(1): 115-123.
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[9] |
LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen.
In Vitro Antioxidant Properties of Duck Lipids
[J]. FOOD SCIENCE, 2020, 41(5): 49-56.
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[10] |
MU Gang, LUO Xin, LIANG Rongrong, DONG Pengcheng, MAO Yanwei, ZHU Lixian, ZHANG Yimin, YANG Xiaoyin.
Effect of Different High Barrier Packaging Materials on Physicochemical Properties and Microbial Community Diversity of Roast Duck
[J]. FOOD SCIENCE, 2020, 41(3): 171-177.
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[11] |
MENG Lingfeng, ZHU Rongguang, BAI Zongxiu, ZHENG Minchong, GU Jianfeng, MA Benxue.
Discrimination of Chilled Lamb from Different Carcass Parts at Different Storage Times Based on Mobile Phone Images
[J]. FOOD SCIENCE, 2020, 41(23): 21-26.
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[12] |
LAN Tianchan, YU Bing, SUN Jingxin, WANG Shuling, GUO Liping, WANG Baowei, HUANG Ming, HAO Xiaojing, QIAO Changming.
Effect of Fermentation with Penicillium chrysogenum on Eating Quality, Microstructure and Physicochemical Properties of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(21): 36-43.
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[13] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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[14] |
FAN Wei, GAO Xiaoyue, DONG Yuxin, LI Henan, WANG Lin, GUO Wenping.
Establishment of a Risk Prediction Model for Adulterated Beef and Lamb Kebabs in Beijing by Data Mining
[J]. FOOD SCIENCE, 2020, 41(20): 292-299.
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[15] |
CHEN Kunpeng, YU Yimin, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Effect of Addition of Edible Mushrooms on the Quality Characteristics of Emulsified Duck Sausage
[J]. FOOD SCIENCE, 2020, 41(18): 251-257.
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