[1] |
ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong.
Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes
[J]. FOOD SCIENCE, 2020, 41(4): 199-206.
|
[2] |
LI Xiaoli, CHEN Jiluan, FAN Yingying, HE Weizhong, WANG Zhi, LIU Fengjuan.
Relationship between Changes of Phenolic Substances and Browning during Drying of Thompson Seedless Grapes
[J]. FOOD SCIENCE, 2019, 40(7): 27-32.
|
[3] |
YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang.
Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes
[J]. FOOD SCIENCE, 2019, 40(5): 228-233.
|
[4] |
WEI Yujie, ZOU Wan, MA Wenrui, YAN Yinzhuo, WU Yun, XUE Jie.
Microbial Diversity of Berries, Leaves and Soil of Grapevine Plants Grown in Xinjiang Analyzed by High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(6): 162-170.
|
[5] |
LI Shilei, XIAO Shengling, LUO Yuying.
Effect of pH on NaClO2 Retention Rate and ClO2 Release Rate in Preservative Paper
[J]. FOOD SCIENCE, 2018, 39(5): 272-277.
|
[6] |
YUE Xiaofeng, TANG Yonghong, JU Yanlun, ZHAO Yameng, LIANG Pan, ZHAO Ting, XI Zhumei, ZHANG Zhenwen.
Effect of Berry Size on Fruit Quality of ‘Chardonnay’ Grapes (Vitis vinifera L.)
[J]. FOOD SCIENCE, 2018, 39(21): 31-38.
|
[7] |
LIU Didi, LIU Meiying, WANG Zhen, XIE Sha, LIANG Pan, ZHANG Zhenwen.
Effect of Gibberellin-Induced Cluster Elongation on Phenolic Contents of Syrah Grapes
[J]. FOOD SCIENCE, 2018, 39(17): 40-46.
|
[8] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
|
[9] |
GUO Yuhuan, HE Ling, QI Xin, WANG Yuting, GUO Saisai, YANG Chenxi.
Effect of Ozone on Controlling Gray Mold in Grapes
[J]. FOOD SCIENCE, 2017, 38(17): 273-278.
|
[10] |
LIU Huan, HE Wenbing, LI Qiao, ZHANG Laiyu.
Comparison of Quality Traits of Four Major Grape Cultivars Planted in Tonghua
[J]. FOOD SCIENCE, 2017, 38(17): 107-113.
|
[11] |
XIAO Shengling, LIU Yinxin, LI Chen, WANG Guiying, ZHANG Qunli.
Optimization of the Formulation of Preservative Coating Used in Slow-Releasing ClO2 Preservative Paper
[J]. FOOD SCIENCE, 2016, 37(8): 248-254.
|
[12] |
FENG Liyuan, GUAN Yufang, YAN Caizhi, YE Fayin, ZHAO Guohua.
Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine
[J]. FOOD SCIENCE, 2016, 37(7): 1-5.
|
[13] |
LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide.
Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang
[J]. FOOD SCIENCE, 2016, 37(6): 116-119.
|
[14] |
LIU Fengjuan, FENG Zuoshan, MENG Yang, WANG Yuhong, ZHU Chunli, HUANG Wenshu.
Effect of Dehydration Rate on Browning and Cell Ultrastructure of Thompson Seedless Grapes
[J]. FOOD SCIENCE, 2016, 37(6): 220-226.
|
[15] |
ZHANG Lixin, CHEN Jia, FENG Zhihong, WANG Chunsheng.
Influence of Cherry Preservative Paper and Efficient Ethylene Remover on the Cold Storage Quality and Browning Control of Sweet Cherry
[J]. FOOD SCIENCE, 2016, 37(6): 226-230.
|