[1] |
ZHAO Qingyu, GUO Hui, SHEN Qun.
Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 160-168.
|
[2] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
|
[3] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
|
[4] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
|
[5] |
ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan.
Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2021, 42(8): 206-213.
|
[6] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
|
[7] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
|
[8] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
|
[9] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
|
[10] |
LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin.
Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 340-348.
|
[11] |
WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei.
Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
[J]. FOOD SCIENCE, 2021, 42(4): 23-30.
|
[12] |
WANG Weining, WANG Ying, YU Yang, JIANG Yuting, WU Fei, HAN Cuiping, YU Dianyu, SHI Yongge.
Preparation and Properties of Rice Oil-based Oleogel with Sugarcane Wax
[J]. FOOD SCIENCE, 2021, 42(2): 17-22.
|
[13] |
HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao.
Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells
[J]. FOOD SCIENCE, 2021, 42(17): 113-120.
|
[14] |
LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng.
Effect of Curdlan on Processing and Eating Quality of Rice Noodles
[J]. FOOD SCIENCE, 2021, 42(16): 23-28.
|
[15] |
LIU Xiaojie, LOU Hanghang, CHEN Qihe.
Interactive Effects of Addition of Bamboo Leaf Extract and Knockout of Transcriptional Factor DAL80 on Arginine Metabolism in Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(16): 76-82.
|