| [1] |
SUN Kekui, JIN Shenglang, PAN Yayan, WANG Yan.
Effects of Plasma-Activated Water Curing on Oxidation and Structure of Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(14): 36-41.
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| [2] |
MA Xiuli, HUANG Wensheng, ZHANG Jiukai, HAN Jianxun, GE Yiqiang, CHEN Ying.
Recent Progress in Molecular Characterization and Detection of Sesame Allergens
[J]. FOOD SCIENCE, 2019, 40(7): 342-351.
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| [3] |
LANG Chenxiao, LUO Xin, ZHU Lixian, ZHANG Yimin, HAN Guangxing, DONG Pengcheng.
Two-Component Regulatory System and Its Mechanism of Action in Regulating Bacterial Acid Tolerance Response: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 359-366.
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| [4] |
NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui.
Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 269-274.
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| [5] |
SHI Hui, CHEN Zhuozhu, KAN Jianquan.
Progress in Research on Stress Response in Escherichia coli during Food Processing and Storage
[J]. FOOD SCIENCE, 2016, 37(9): 250-257.
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| [6] |
CHEN Zhi-qiang, XU Zhi, FENG Xin-ping, HUAN Zhi-bo, ZHENG Xue-hong.
Effects of Household Processing on Residues of Four Common Pesticides in Cowpea
[J]. FOOD SCIENCE, 2014, 35(17): 209-213.
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| [7] |
LI Yun-cheng，MENG Fan-bing，CHEN Wei-jun，HUANG Xia，JIAO Bi-ning,.
A Review of the Effect of Food Processing on Pesticide Residues
[J]. FOOD SCIENCE, 2012, 33(5): 315-322.
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| [8] |
YANG Tao，XIN Jian-mei，XU Qing，LUO Hong-yu*.
Research Progress in Effect of Extrusion Cooking on Food Nutrition
[J]. FOOD SCIENCE, 2010, 31(7): 312-316.
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| [9] |
MA Rong-chao，QIN Wen，WU Wei-xiong.
Optimal Roller Speed of Drum-type Dehydrated Vegetable Drier
[J]. FOOD SCIENCE, 2010, 31(3): 94-96.
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| [10] |
LIU Yu-huan1,2，LIU Tong-ying3，Roger RUAN1,2,4，PENG Hong1,2，ZHANG Jin-sheng1,2.
Chemical Basis of Physiological Properties of Food and Chinese Traditional Medicine
[J]. FOOD SCIENCE, 2009, 30(15 ): 253-256.
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| [11] |
PAN Li-Na, JIANG Yao-Ting.
Applications of Modern Laser Technology in Processing of Food and Agricultural Products
[J]. FOOD SCIENCE, 2008, 29(12): 735-738.
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| [12] |
YAN Zhi-Nong, WU Yan-Wen, Lu-Xiao-Li.
Study on Color Protection to Green Peppel and Inhibition of Non-thermal Processing of Garlic and Ginger to Bacteria
[J]. FOOD SCIENCE, 2006, 27(11): 397-400.
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| [13] |
JIAO Zhong-Gao, LIU Jie-Chao, WANG Si-Xin.
Evaluation and Analysis of the Microbiological Safety of Non-thermal Technologies for Fruit and Vegetable Juice Processing
[J]. FOOD SCIENCE, 2004, 25(11): 340-345.
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| [14] |
YANG Zi-Dong.
Experimental and Theoretic Study on Velocity Profiles of Single Particle Flows for Solid-Liquid Food in Vertical Pipes
[J]. FOOD SCIENCE, 2003, 24(10): 51-55.
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| [15] |
YANG Ming-Duo, DENG Yun.
Study on Ohmic Heating parameters and Application in Food Processing Industry
[J]. FOOD SCIENCE, 2000, 21(12): 146-155.
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