[1] |
PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan.
Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 157-163.
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[2] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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[3] |
HAN Guoqiang, SUN Xieping, WU Pengfei, CHEN Jinzhao, CHEN Chun, WANG Qing.
High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu
[J]. FOOD SCIENCE, 2021, 42(18): 80-85.
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[4] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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[5] |
QIU Shuang, TANG Fei, LIU Chang, XIE Meilin, WEI Yangji, LI Jingming.
Aroma Networking of Cherries Based on Gas Chromatography-Mass Spectrometric Data and Sensory Evaluation
[J]. FOOD SCIENCE, 2021, 42(16): 209-217.
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[6] |
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou.
Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers
[J]. FOOD SCIENCE, 2021, 42(15): 213-219.
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[7] |
ZHANG Congcong, LIU Jingke, JI Ru, LU Xinyue, YAN Jiawei, AI Jiayin, GE Mingjia, HE Ling.
Effects of Tree-Hanging Time and Calcium Treatment on Storage Quality of Cherry Fruit
[J]. FOOD SCIENCE, 2020, 41(5): 230-236.
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[8] |
CHEN Mengjuan, JIANG Liwen, XU Yuanhao, ZHOU Hongli, ZHOU Hui.
Analysis of Fungal Community Diversity during Fermentation and Drying of Hand-Made Fu Brick Tea by Illumina MiSeq Sequencing
[J]. FOOD SCIENCE, 2020, 41(2): 126-132.
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[9] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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[10] |
LI Yangyang, SONG Wenlong, GAO Haiyan, LI Li.
Properties of Antimicrobial Polylactic Acid-Based Film and Its Effect on Cherry Quality Preservation
[J]. FOOD SCIENCE, 2020, 41(17): 216-222.
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[11] |
KONG Qi, MU Honglei, HAN Yanchao, WU Weijie, FANG Xiangjun, LIU Ruiling, CHEN Hangjun, GAO Haiyan.
Preparation of Composite Phase Change Cold Storage Material and Its Effect on Storage Quality of Lentinula edodes
[J]. FOOD SCIENCE, 2020, 41(15): 238-246.
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[12] |
YUE Xiaoyu, ZHANG Hua, CHEN Weifeng, XU Wentao, GUO Mingzhang.
Using High-throughput Sequencing to Study the Development of Fungal Community in Stored Wheat
[J]. FOOD SCIENCE, 2020, 41(14): 109-115.
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[13] |
YANG Shengping, ZHANG Zhen, CHENG Ying, QIAN Yunfang, XIE Jing.
Inhibitory Effect of Oregano Essential Oil against Spoilage Microorganism Pseudomonas fluorescens and Its Influence on Quality Changes during Chilled Storage of Salmon
[J]. FOOD SCIENCE, 2020, 41(1): 215-222.
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[14] |
ZOU Xiaobo, YANG Zhikun, SHI Jiyong, HUANG Xiaowei, ZHANG Wen, Haroon Elrasheid TAHIR.
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries
[J]. FOOD SCIENCE, 2019, 40(7): 204-211.
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[15] |
LI Sining, TANG Shanhu.
Effects of Populations, Gender and Packaging Methods on the Oxidation of Sarcoplasmic Proteins in Chilled Yak Meat
[J]. FOOD SCIENCE, 2019, 40(7): 219-227.
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