| [1] |
LIU Jiayi, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua.
Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicida
[J]. FOOD SCIENCE, 2021, 42(17): 27-33.
|
| [2] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
|
| [3] |
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.
|
| [4] |
ZHAO Chuanyan, YIN Yongqi, YANG Zhengfei, WANG Yougen, SHA Yongshan, FANG Weiming.
Effect of Malting Conditions on the Quality of Specialty Malt
[J]. FOOD SCIENCE, 2020, 41(10): 21-28.
|
| [5] |
PEI Fei, NI Xiaolei, ZHONG Lei, YANG Wenjian, YAO Yijun, MA Ning, FANG Yong, HU Qiuhui.
Effects of Three Functional Sweeteners on Cooking Quality and Digestion Characteristics of Rice
[J]. FOOD SCIENCE, 2019, 40(24): 66-72.
|
| [6] |
LI Weizhou, LI Fuxiang, HE Xiaoqin, LI Fuhua, ZHAO Jichun, LEI Lin, MING Jian.
Changes in Phenloic Components and Antioxidant Activity of Barley before and after Malting
[J]. FOOD SCIENCE, 2019, 40(18): 15-21.
|
| [7] |
JIANG Peiji, WANG Deliang, XU Dongdong, HUANG Chengxue, GUO Ganggang, LUAN Chunguang, PU Biao.
Kompetitive Allele Specific PCR (KASP) for the Qualification and Quantification of Malt Varieties
[J]. FOOD SCIENCE, 2018, 39(24): 322-326.
|
| [8] |
WANG Luhui, XIAO Junxia, XU Tongcheng, WANG Peng, HUANG Guoqing.
Maillard Reaction of Soybean Protein Isolate with Glucose and Maltose under Wet Heating Conditions
[J]. FOOD SCIENCE, 2018, 39(16): 19-26.
|
| [9] |
QIAN Yunfang, YANG Shengping, XIE Jing.
Antibacterial Activity of 4-Hexylresorcinol against Three Spoilage Bacteria in Culture and Its Effect on the Quality of Pacific White Shrimp
[J]. FOOD SCIENCE, 2017, 38(21): 21-29.
|
| [10] |
CHEN Shujun, SHI Yue, HU Jie, XU Xiaoxia, LI Le, ZHANG Junmei, LI Jiayi, WANG Cuilian.
Process Optimization by Response Surface Methodology for the Development of a Beverage Based on Lactic Acid Fermentation of Quinoa Malt
[J]. FOOD SCIENCE, 2017, 38(16): 64-70.
|
| [11] |
ZHANG Xiaoxiao, NIU Dandan, SHEN Wei, LI Yu, LU Fuping.
Expression and Enzymatic Properties of β-Amylase
[J]. FOOD SCIENCE, 2016, 37(3): 164-169.
|
| [12] |
LI Yun, WANG Fang, ZOU Wei, WANG Xuesong, CAI Hongyan, CHEN Xuan, SUN Wei, SHEN Wangyang.
Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin
[J]. FOOD SCIENCE, 2016, 37(21): 38-42.
|
| [13] |
MAO Kai, LI Dan, WU Jiaojiao, PAN Hongchun, LIU Hong.
Optimization of Preparation of Isomaltooligosaccharide-Iron Complex by pH Control
[J]. FOOD SCIENCE, 2015, 36(16): 56-60.
|
| [14] |
MAO Kai, YANG Qin, LIU Li, PAN Hong-chun*, WEI Li-hua, LIU Hong*.
Optimization of Preparation Process for Isomaltooligosaccharide-Iron Complex
[J]. FOOD SCIENCE, 2014, 35(22): 22-27.
|
| [15] |
WU Jing-jun1，LI Ye1,2，ZHANG Chong1，LI Mei1， XING Xin-hui1,*.
Gene Cloning and Recombinant Expression of Chondroitinase AC from Pedobacter heparinus and Characterization of Recombinant Fusion Enzyme
[J]. FOOD SCIENCE, 2013, 34(9): 127-134.
|
