[1] |
TIAN Jiachun, TIAN Shilong, LI Shouqiang, GE Xia, LI Mei, CHENG Jianxin, ZHANG Huiyuan.
Effects of Low Oxygen and High Carbon Dioxide Storage Environment on Potato Quality
[J]. FOOD SCIENCE, 2020, 41(15): 275-281.
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[2] |
DING Jian, RUAN Chengjiang, HAN Ping, Susan MOPPER, GUAN Ying.
Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS)
[J]. FOOD SCIENCE, 2019, 40(12): 210-219.
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[3] |
LIU Shucheng, GUO Minghui, LIU Yuan, JI Hongwu, GAO Jing, MAO Weijie, DENG Chujin, HAO Jiming, LUO Shuai, DONG Andi.
Change in Intermolecular Force of Myosin from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide
[J]. FOOD SCIENCE, 2018, 39(7): 153-159.
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[4] |
HOU Zhiqiang, HUANG Xuying, WANG Yongtao, LIAO Xiaojun.
Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)
[J]. FOOD SCIENCE, 2018, 39(7): 174-180.
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[5] |
WANG Jiaojiao, WANG Qiaohua, ZHU Zhihui, MA Yixiao.
Correlation between Egg Internal Quality and Respiration Intensity
[J]. FOOD SCIENCE, 2018, 39(23): 36-40.
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[6] |
WANG Jiaojiao, WANG Qiaohua, MA Meihu, WANG Bin.
Correlation between Eggshell Ultrastructure and Respiration Intensity
[J]. FOOD SCIENCE, 2018, 39(17): 14-18.
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[7] |
ZHANG Xinxiao, ZHANG Bin, BIAN Huan, WANG Daoying, WU Mangang, SUN Zhilan, ZHU Yongzhi, XU Weimin.
Inhibitory Effect of Modified Atmosphere Packaging with Different Carbon Dioxide Concentrations on Pseudomonas fluorescens in Chilled Chicken
[J]. FOOD SCIENCE, 2018, 39(13): 266-271.
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[8] |
LIU Shucheng, CHEN Yali, GUO Minghui, JI Hongwu, GAO Jing, LI Chengyong, MAO Weijie.
Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide
[J]. FOOD SCIENCE, 2017, 38(19): 42-48.
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[9] |
REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, SUN He, ZHAO Dong, HU Gan, WANG Songjun.
Ultrasound-Assisted Supercritical Carbon Dioxide Extraction of Lipids from Chinese Giant Salamander (Andrias davidianus)
[J]. FOOD SCIENCE, 2017, 38(18): 272-279.
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[10] |
REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, FENG Qiuqi, GUO Jinying, CUI Guoting, WANG Songjun.
Optimization of Processing Parameters for Collagen Extraction from Chinese Giant Salamander (Andrias davidianus) Skin after Dense Phase Carbon Dioxide Pretreatment
[J]. FOOD SCIENCE, 2017, 38(16): 198-204.
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[11] |
GUO Yanyin, NIAN Binbin, Lü Fengyan.
Effect of O2/CO2 Controlled Atmospheres on Physiological Metabolism and Mortality of Pnyxia scabiei Hopkins during Storage of Ginger
[J]. FOOD SCIENCE, 2016, 37(8): 272-276.
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[12] |
SUN Zhiwen, Lü Fengyan, GUO Yanyin, WANG Zhaoquan.
Effect of CO2 Concentration in O2/CO2 Controlled Atmosphere on Chlorophyll Degradation and Quality Preservation in Chilled Broccoli
[J]. FOOD SCIENCE, 2016, 37(18): 313-317.
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[13] |
XIE Jing, CHENG Ying, YANG Shengping, ZHANG Zhen, QIAN Yunfang, DENG Xuelei.
Effect of High Carbon Dioxide Modified Atmosphere Packaging (MAP) on the Quality of Litopenaeus vannamei during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(18): 197-201.
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[14] |
XIE Yuejie1, HE Zhifei2, LI Hongjun1,*.
Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques
[J]. FOOD SCIENCE, 2015, 36(24): 147-151.
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[15] |
XU Jing1, SUN Yimin1,*, ZOU Li1, FANG Zhuizhui1, ZONG Kan1, WANG Ju2.
Visual Optimization of Extraction Process of Tea Flower Oil with Supercritical Carbon Dioxide
[J]. FOOD SCIENCE, 2015, 36(12): 65-69.
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