[1] |
HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong.
Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability
[J]. FOOD SCIENCE, 2021, 42(18): 143-149.
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[2] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
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[3] |
WANG Jiao, XU Lingyun, ZHANG Jinhua, WANG Xiaoyu, AI Nasi, WANG Bei, CAO Yanping.
Cheddar Cheese with Different Ripening Times: Analysis of Volatile Aroma Components and Electronic Nose Discrimination
[J]. FOOD SCIENCE, 2020, 41(20): 175-183.
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[4] |
LI Shuang, LI Feng, JIAO Yang.
Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products
[J]. FOOD SCIENCE, 2020, 41(15): 54-63.
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[5] |
ZHAO Kongshuang, LIU Yuan.
A Review of the Application of Dielectric Spectroscopy in Food Field
[J]. FOOD SCIENCE, 2019, 40(19): 294-306.
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[6] |
LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,.
Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese
[J]. FOOD SCIENCE, 2019, 40(18): 121-129.
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[7] |
HAO Xiaona, ZHANG Jian, YANG Yawei, YU Zhijian, CAO Yongqiang, YANG Zhennai.
Effect of Probiotic Lactobacillus plantarum on Volatile Flavor Formation in Cheddar Cheese
[J]. FOOD SCIENCE, 2018, 39(4): 49-58.
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[8] |
CHEN Ping, LIU Lu, LI Xiaodong, QU Xiuwei, WANG Haixia, ZHANG Xiuxiu.
Effect of Probiotics on Antioxidant Activities of Cheddar Cheese during Ripening Period
[J]. FOOD SCIENCE, 2018, 39(22): 179-185.
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[9] |
CHENG Xinfeng, HANG Hua, XIAO Ziqun.
Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch
[J]. FOOD SCIENCE, 2018, 39(13): 310-316.
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[10] |
SUN Jun, LIU Bin, MAO Hanping, WU Xiaohong, GAO Hongyan, YANG Ning.
Non-Destructive Identification of Different Egg Varieties Based on Dielectric Properties
[J]. FOOD SCIENCE, 2017, 38(6): 282-286.
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[11] |
KONG Fanrong, GUO Wenchuan, LI Weiqiang, WANG Dongyang.
Dielectric Properties of Different Types of Protein in Aqueous Solutions
[J]. FOOD SCIENCE, 2017, 38(5): 174-179.
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[12] |
FAN Guisheng, GAO Panyun, ZHU Sijie.
Effect of NaCl Addition on Quality and Dielectric Properties of Cheddar Cheese
[J]. FOOD SCIENCE, 2017, 38(11): 40-45.
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[13] |
SHEN Jingbo, WU Longguo, ZHANG Haihong, HE Xiaoguang, LI Ziwen.
Prediction Models for Quality Parameters of ‘Lingwuchangzao’ Jujube Based on Dielectric Spectra
[J]. FOOD SCIENCE, 2017, 38(11): 69-74.
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[14] |
JIA Hong-xin1,2, GONG Guang-yu1, GUO Ben-heng1,*.
Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening
[J]. FOOD SCIENCE, 2014, 35(1): 145-149.
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[15] |
MA Yan-li,CAO Yan-ping,YANG Zhen-nai,WANG Bei.
Comparative Analysis of Volatile Compounds in Different Cheese Samples by SPME-GC-MS
[J]. FOOD SCIENCE, 2013, 34(20): 103-107.
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