| [1] |
Xiao-Yan ZHANG Yuting DING Xu-xia ZHOU.
Microbial Mechanisms Underlying the Formation of Flavor and Texture in Rice Wine Fermented Litopenaeus vannamei
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [2] |
Lu LuZhang Li Mingzhu LiMingzhu Yanxiao? Chen Ting TingWang Qian Li.
Preparation, Structural Characterization, and Physicochemical Properties of Polysaccharides from Loach Mucus
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [3] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [4] |
CHEN Fengmei, SONG Meijun, YU Zhongjie, SUN Di, MA Qingbao, LIU Yu, ZHANG Bin, JIANG Wei.
Effects of Agar-Gelatin Blends on the Quality of Large Yellow Croaker Aspic
[J]. FOOD SCIENCE, 2026, 47(9): 86-94.
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| [5] |
Jia-Lin YUE Yu-Ting TAN.
SPI-XG Composite Emulsion Gel Improves the Quality Stability of High-Fat Compound Fish Sausage
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [6] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [7] |
LIU Na, WANG Shuanglin, LIAO E, CHEN Jiwang, YANG Qian.
Effect of Freezing-Point Precooling Followed by Variable-Rate Liquid Nitrogen Freezing on the Quality of Fresh Monopterus albus Slices and Evaluation of Freezing Energy Consumption Characteristics
[J]. FOOD SCIENCE, 2026, 47(7): 251-261.
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| [8] |
REN Haojie, XU Zongying, LUO Haibo, WANG Cheng, LIU Qianyuan, WANG Xingna, JI Qianqian, LI Zhiqiang, SUN Rongxue, JIANG Ning.
Effect of Plasma-Activated Lactic Acid Treatment on the Quality and Microbial Community Structure of Rainbow Trout during Refrigeration
[J]. FOOD SCIENCE, 2026, 47(7): 302-313.
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| [9] |
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Effects of different non-thermal sterilization pretreatments on quality characteristics and microbial community structure of Litopenaeus vannamei
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [10] |
贤珊 ZXS Xiao-Jia GUO Liu Shi lang chen.
Research Progress on Targeted Antibacterial Technology for Aquatic Products
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [11] |
BAO Yuhan, HE Pengfei, CHEN Xuechang, LI Peipei, MEI Guangming, HUANG Liying.
Quality Maintenance of Litopenaeus vannamei during Frozen Storage Using Choline Chloride-Sorbitol Natural Deep Eutectic Solvents
[J]. FOOD SCIENCE, 2026, 47(6): 317-324.
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| [12] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [13] |
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Quality Maintenance of Litopenaeus vannamei during frozen storage using Natural Deep Eutectic Solvents
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [14] |
Shu-Min LIU Wei-Wen DUAN.
Effects of ultra-high pressure treatment on the quality and volatile components of prefabricated spanish mackerel fish cake
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [15] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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