[1] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[2] |
PENG Jian, WANG Weijie, TANG Daobang, WEN Jing, LI Lu, YANG Wanyuan, WU Jijun, YU Yuanshan.
Effect of Multi-Stage Far-Infrared Radiation-Assisted Heat Pump Drying on the Quality Characteristics of Longan
[J]. FOOD SCIENCE, 2020, 41(19): 118-123.
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[3] |
YAN Wei, DENG Lisha, WANG Yan, LIU Qiang, LIU Bing, TAO Tingting, LIU Jue, DING Chao.
Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran
[J]. FOOD SCIENCE, 2020, 41(15): 158-163.
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[4] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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[5] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[6] |
HOU Chunhui, YI Jianyong, BI Jinfeng, JIN Xinwen, PENG Jian, LIU Jianing, ZHAO Yuanyuan, LIU Changjin.
Bioavailability of Carotenoids in Restructured Carrot Chips
[J]. FOOD SCIENCE, 2019, 40(3): 16-23.
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[7] |
YI Jie, LIU Yunhong, LI Haideng, SI Shangfei, ZHOU Xianlong, TAN Xixi, MA Liting.
Far-Infrared Radiation Drying and Quality Characteristics of Sweet Purple Potato
[J]. FOOD SCIENCE, 2018, 39(7): 160-167.
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[8] |
WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong.
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
[J]. FOOD SCIENCE, 2017, 38(7): 1-5.
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[9] |
LI Hongyan, HE Jianguo,, MA Ying, WANG Songlei, WU Longguo, KANG Ningbo, WANG Qinzhi.
Heating Transfer Analysis during Mutton Roasting by Natural Convection Combined with Infrared Radiation
[J]. FOOD SCIENCE, 2017, 38(21): 61-66.
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[10] |
CUI Li, NIU Liying, HUANG Jiapeng, LI Dajing, ZHANG Zhongyuan, LIU Chunju, LIU Chunquan, LIU Yingping, XIAO Lixia.
Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices
[J]. FOOD SCIENCE, 2017, 38(16): 183-189.
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[11] |
LI Xiaofang, LIU Yunhong, MA Liting, YU Huichun, TAN Xixi, LIU Jianxue.
Effect of Far-Infrared Radiation Temperature on Drying Characteristics and Quality of Flos Lonicerae
[J]. FOOD SCIENCE, 2017, 38(15): 69-76.
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[12] |
DING Zhenzhen, CHEN Jiluan, ZHANG Chao, MA Yue, ZHAO Xiaoyan.
Effect of Drying Media on the Quality of Dehydrated Carrots
[J]. FOOD SCIENCE, 2017, 38(13): 96-101.
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[13] |
XIE Junhua, NIE Shaoping*, DING Qiao, YU Qiang, HU Jielun, XIONG Tao, XIE Mingyong.
Effect of Carrot Slurry Fermented with Lactobacillus plantarum NCU116 on Intestinal Mucosal Immunity in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2015, 36(21): 201-206.
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[14] |
LIU Xiaogeng, CHEN Meimei, CHEN Yousheng, ZHANG Yakun, YUAN Lei, HU Tangming, WANG Lifeng, PENG Dongmei.
Kinetic Studies on Extraction of Carotenoids from Carrot Powder
[J]. FOOD SCIENCE, 2015, 36(16): 61-65.
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[15] |
ZHAO Neng, LUO Anwei, YAO Jie, NIU Yuanyang, LI Chen, LIU Huanjun.
Optimization of Enzymatic Hydrolysis of Carrot Pulp with Cellulase and Pectinase for Increased Juice Yield by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(16): 83-87.
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