[1] |
GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng.
Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells
[J]. FOOD SCIENCE, 2021, 42(7): 162-168.
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[2] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[3] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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[4] |
ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian.
Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons
[J]. FOOD SCIENCE, 2021, 42(6): 325-335.
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[5] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[6] |
MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua.
Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot
[J]. FOOD SCIENCE, 2021, 42(5): 221-227.
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[7] |
QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin.
Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef
[J]. FOOD SCIENCE, 2021, 42(5): 246-251.
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[8] |
ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang.
Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(5): 288-295.
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[9] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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[10] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[11] |
CHEN Fengxia, CAO Jun, LIU Yumei.
Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film
[J]. FOOD SCIENCE, 2021, 42(3): 219-226.
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[12] |
ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao.
Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing
[J]. FOOD SCIENCE, 2021, 42(3): 236-242.
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[13] |
MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo.
Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan
[J]. FOOD SCIENCE, 2021, 42(2): 8-16.
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[14] |
YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang.
Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(17): 91-97.
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[15] |
ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan.
Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages
[J]. FOOD SCIENCE, 2021, 42(17): 241-247.
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