[1] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[2] |
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei.
Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
[J]. FOOD SCIENCE, 2020, 41(11): 128-134.
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[3] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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[4] |
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao.
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao
[J]. FOOD SCIENCE, 2019, 40(20): 255-260.
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[5] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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[6] |
WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile.
Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying
[J]. FOOD SCIENCE, 2017, 38(9): 126-132.
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[7] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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[8] |
SHEN Jing, WEI Ting, JI Xiaolong, WANG Min.
Effect of Drying Methods on Eating and Nutritional Qualities of Chinese Jujube Fruits (Ziziphus jujuba Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(7): 70-76.
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[9] |
SHEN Jing, DU Ruoxi, WEI Ting, JI Xiaolong, WANG Min.
Effect of Drying Methods on Aroma Components of Jujube Fruits (Ziziphus jujube Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(18): 131-137.
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[10] |
YIN Xiaofeng, YANG Mingjin, ZHANG Yinhang, GAO Bo, XIE Shouyong, YANG Ling.
Characterization of Osmotic Dehydration and Subsequent Hot-Air Drying of Chili Pepper
[J]. FOOD SCIENCE, 2017, 38(1): 27-34.
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[11] |
WANG Qiang, DENG Chaofang, REN Yanrong, PU Changjiu, WU Hongbin.
Drying Characteristics and Change in Total Polyphenol Content of Seedless Purple Grapes
[J]. FOOD SCIENCE, 2016, 37(5): 62-66.
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[12] |
HU Zhihe, ZHAO Yong, XIA Lei, LI Yanjun, XUE Lu, SUN Zhengang, WU Wenqi, FENG Yongqiang.
Effect of Different Drying Methods on Angiotensin Converting Enzyme Inhibitory Activity of Peptides from Bovine Casein Hydrolysate
[J]. FOOD SCIENCE, 2016, 37(19): 204-210.
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[13] |
ZHANG Qiao, GU Xinzhe, WU Yongjin, TU Kang.
Analysis of Functional Components and Volatile Components from Loquat Peel Before and After Hot-Air Drying
[J]. FOOD SCIENCE, 2016, 37(16): 117-122.
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[14] |
LIU Yunhong, SUN Yue, WANG Leyan, MIAO Shuai, LUO Denglin, LUO Lei, ZHU Wenxue.
Drying Characteristics of Pear Slices during Ultrasound-Assisted Hot Air Drying
[J]. FOOD SCIENCE, 2015, 36(9): 1-6.
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[15] |
XU Qing-qing, CHEN Hang-jun, GAO Hai-yan, SONG Li-li, MU Hong-lei.
Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits
[J]. FOOD SCIENCE, 2014, 35(5): 64-68.
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