[1] |
ZHANG Huimin, MENG Yajing, WANG Yanli, HU Xinhang, WANG Yinhui, HUANG Yan, ZHOU Qingwu, LI Anjun, WANG Lu, XING Xinhui.
Correlation Analysis between pH, Major Organic Acids, Calcium and Magnesium Ions of Stratified Bottom-Pit-Mud from Chinese Strong-Flavor Baijiu Pit
[J]. FOOD SCIENCE, 2020, 41(19): 90-97.
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[2] |
CHEN Meilin, DU Fenni, CHEN Ye, CHENG Chao, SHAN Changhai, MO Kaiju.
Determination of Selenium Methionine in Rice Flour by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(6): 338-343.
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[3] |
ZHANG Dandan, WANG Jiajia, ZHU Wen, YU Yun, MA Yuming, GAO Yupei, HUANG Youyi.
Changes of Microbial Community during Pile Fermentation of Qingzhuan Tea
[J]. FOOD SCIENCE, 2019, 40(6): 166-172.
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[4] |
GONG Kuijie, CHEN Lirong, QI Guodong, LI Xiaoyue, SUN Linlin, LIU Kaichang.
Effect of ClO2 Sterilization Combined with Chitosan Oligosaccharide Coating on Maintaining the Quality of Waxy Corn
[J]. FOOD SCIENCE, 2018, 39(21): 279-284.
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[5] |
LIU Zhentong, ZHANG Peng, LI Jiangkuo, YAN Tingcai, LI Chunyuan.
Effect of Biological Preservative Paper on Shelf Quality and Flavor Substances of Suffolk Red Seedless Grapes at Different Cold Storage Periods
[J]. FOOD SCIENCE, 2017, 38(7): 238-246.
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[6] |
KANG Le, SONG Huanlu.
Effect of pH on Flavor Characteristics of Maillard Reaction Products from Enzymatic Hydrolysates of Beef
[J]. FOOD SCIENCE, 2017, 38(11): 25-32.
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[7] |
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.
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[8] |
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.
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[9] |
FENG Jiamin, ZHANG Bin, JIANG Linzhen, WANG Qiang, DENG Shanggui, WANG Lulu.
Quality Preservation of Fresh Shrimp (Litopenaeus vannamei) by Employment of Slurry Ice in Combination with Bacteriostatic Agent and Melanosis Inhibitor
[J]. FOOD SCIENCE, 2016, 37(2): 244-249.
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[10] |
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong.
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
[J]. FOOD SCIENCE, 2014, 35(3): 96-99.
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[11] |
PENG Xin-yuan1, GAO Jing2, WANG Gang-xia1, PENG Yang1, WU Bin3,*.
Effect of SO2-ClO2 Treatment on Postharvest Quality of ‘Munage’ Grape
[J]. FOOD SCIENCE, 2014, 35(18): 178-184.
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[12] |
PAN Ke, SHEN Qiang, SHEN Dong, DU Xiao.
Changes in Sensory and Physico-chemical Characteristics of Tea Leaves during Aerobic Fermentation for Black Tea
[J]. FOOD SCIENCE, 2014, 35(15): 198-201.
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[13] |
CHEN Xiao-liang,WANG Shi-ping,LIU Huan.
Rapid Analysis and Evaluation of Freshness of Chilled Pork Based on Color Difference
[J]. FOOD SCIENCE, 2012, 33(4): 204-208.
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[14] |
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Development and Application of 1-MCP (1-Methylcyclopropene) Preservative Paper
[J]. FOOD SCIENCE, 2012, 33(24): 343-347.
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[15] |
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Effect of 1-MCP Treatment Coupled with ClO2 on Postharvest Quality and Physiology of Red Globe Grapes during Freezing-Point Storage
[J]. FOOD SCIENCE, 2012, 33(22): 302-307.
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