[1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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[2] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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[3] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[4] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[5] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[6] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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[7] |
HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine
[J]. FOOD SCIENCE, 2021, 42(8): 248-256.
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[8] |
ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan.
Progress in Application of Intelligent Packaging Technologies in Food Supply Chain
[J]. FOOD SCIENCE, 2021, 42(7): 336-344.
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[9] |
CAO Xuehui, WANG Zhenni, BAI Ge, ZHU Danshi, LÜ Changxin.
Effect of Ultrasound on Freezing Characteristics of Fruits with Different Porosities
[J]. FOOD SCIENCE, 2021, 42(7): 128-133.
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[10] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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[11] |
XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu.
Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2021, 42(6): 88-93.
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[12] |
YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan.
Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity
[J]. FOOD SCIENCE, 2021, 42(6): 104-110.
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[13] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[14] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[15] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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