[1] |
SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu.
Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging
[J]. FOOD SCIENCE, 2021, 42(8): 257-263.
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[2] |
MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen.
Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour
[J]. FOOD SCIENCE, 2021, 42(17): 291-298.
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[3] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Mineral Enrichment Capacity and Geographical Origin Identification of Boletus edulis
[J]. FOOD SCIENCE, 2021, 42(10): 290-296.
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[4] |
CHEN Jinghao, TU Jinjin, SU Han, CHEN Yingtong, ZENG Shaoxiao, ZHENG Baodong, LU Xu.
Effect of Maize Additives on Storage Stability of Coconut Milk Emulsion
[J]. FOOD SCIENCE, 2020, 41(5): 214-222.
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[5] |
MENG Lingfeng, ZHU Rongguang, BAI Zongxiu, ZHENG Minchong, GU Jianfeng, MA Benxue.
Discrimination of Chilled Lamb from Different Carcass Parts at Different Storage Times Based on Mobile Phone Images
[J]. FOOD SCIENCE, 2020, 41(23): 21-26.
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[6] |
WANG Bolun, GU Fengying, ZHANG Fan, LIU Hao, YANG Tingting, SHAO Zhixiao, WANG Feng.
Optimization of Extraction Process for 5-Methyltetrahydrofolate from Maize and Determination of Its Content by HPLC
[J]. FOOD SCIENCE, 2020, 41(18): 196-202.
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[7] |
WANG Lidong, HOU Yue, LIU Shilin, LANG Shuangjing, XIAO Zhigang.
Effect of Jet Milling on Microstructure and Aging Characteristics of Maize Starch
[J]. FOOD SCIENCE, 2020, 41(1): 86-93.
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[8] |
GU Chunmei, YIN Jiayu, JIANG Lei.
Influence of Enzymatic Extraction on the Composition and Molecular Mass Distribution of Arabinoxylans in Maize Bran
[J]. FOOD SCIENCE, 2019, 40(6): 28-34.
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[9] |
NING Jingming, LI Shuhuan, WANG Yujie, ZHANG Zhengzhu, SONG Yan, XU Qian, LU Guofu.
Hyperspectral Imaging for Quantitative Quality Prediction Model in Digital Blending of Congou Black Tea
[J]. FOOD SCIENCE, 2019, 40(4): 318-323.
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[10] |
XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi.
XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi
[J]. FOOD SCIENCE, 2019, 40(20): 293-298.
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[11] |
XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi.
Analysis of Volatile Compounds of Mildewed Raw Dark Tea Exposed to High Humidity Based on GC-MS and PCA
[J]. FOOD SCIENCE, 2019, 40(14): 198-205.
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[12] |
JIA Zhixin, FU Linglin, YANG Xinting, SHI Ce, WANG Haiyan, ZHOU Jinru, WANG Yanbo.
A Review of the Application of Machine Vision Technique in Sensory Testing of Aquatic Foods
[J]. FOOD SCIENCE, 2019, 40(13): 320-325.
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[13] |
HE Congying, DENG Li, WANG Lei, PENG Jing.
Development of a Laser Propagation-Based Method for Measurement of Fiber Orientation in Extruded Dried Meat
[J]. FOOD SCIENCE, 2019, 40(1): 37-43.
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[14] |
YAO Sen, LI Tao, LIU Honggao, LI Jieqing, WANG Yuanzhong,.
Identification of Geographical Origin of Boletus tomentipes by Multi-Spectral Data Fusion
[J]. FOOD SCIENCE, 2018, 39(8): 212-217.
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[15] |
XU Wei, ZHAO Renliang, JIANG Yihe, WU Dan, ZHU Qi.
Modeling Moisture Absorption Isotherms of Hunan Raw Dark Tea and Evaluating Its Mildew Degree
[J]. FOOD SCIENCE, 2018, 39(7): 27-32.
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