| [1] |
WANG Ningning, FENG Meiqin, SUN Jian.
Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 1-7.
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| [2] |
XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen.
Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(3): 208-216.
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| [3] |
ZHANG Xun, ZHANG Lixia, LU Xin, ZHANG Yingnan, GAO Wenchao.
Formulation Optimization of Extruded Sesame-Based Food Products Using Mixture Design and Fuzzy Evaluation
[J]. FOOD SCIENCE, 2018, 39(4): 248-253.
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| [4] |
HU Ye, HU Qiuhui, YU Zhifang, PEI Fei, MA Ning, YANG Wenjian.
Effects of Pretreatment with Browning Inhibitor Mixtures and Different Freezing and Thawing Conditions on Quality of Frozen Agaricus bisporus
[J]. FOOD SCIENCE, 2018, 39(23): 192-198.
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| [5] |
ZUO Zhaohang, WANG Ying, LIU Shuting, GONG Xue, ZHOU Yi, ZHANG Yanli, WANG Di, CAO Longkui.
Hypoglycemic Effect of Dietary Fiber from a Mixture of Common Beans (Phaseolus vulgaris), Black Soybeans [Glycine max (L.) merr)] and Mungbeans (Vigna radiata L. Wilczek) on Diabetic Rats
[J]. FOOD SCIENCE, 2018, 39(17): 177-181.
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| [6] |
LI Yubin, DENG Jing, WU Huachang, QIAO Mingfeng, YI Yuwen, PENG Yiqin, LIU Yang, YAN Mengqin, TANG Hongmei.
Application of Three Functional Bacteria in the Enhanced Fermentation of Baoning Vinegar from Sichuan
[J]. FOOD SCIENCE, 2017, 38(12): 75-82.
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| [7] |
HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao.
Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation
[J]. FOOD SCIENCE, 2017, 38(11): 148-154.
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| [8] |
WANG Zhanyi, ZHANG Lihua, WANG Yuhai, DAI Bo, ZHENG Dandan, WANG Fei.
Optimization of Enzymatic Extraction of Polysaccharides from Pomegranate Seeds with Mixed Enzymes
[J]. FOOD SCIENCE, 2016, 37(18): 19-25.
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| [9] |
LIU Hao-qiang 1,2, LI Hong-jun1, XIANG Ke-hai3, RAN Chun1, HU Jun-hua1, YAO Ting-shan1, XIANG Qin4, YANG Hua5, CHEN Hong-ming1, WANG Bang-xiang6,*.
Toxicity of Different Preservative Mixtures to Postharvest Pathogens and Their Efficacy on ‘Jincheng’ Orange
[J]. FOOD SCIENCE, 2014, 35(22): 260-264.
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| [10] |
SONG Guo-hui，HUANG Ji-nian，LU Xin，SUN Qiang，ZHANG Li-xia.
Optimization of Enzymatic Peeling of Sesame
[J]. FOOD SCIENCE, 2013, 34(18): 28-31.
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| [11] |
ZHAO Fu-rong，KANG Jian，CHEN Yin-ru.
Optimization of Ultrasonic-Assisted Extraction Using Composite Solvents of Grape Seed Oil by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(14): 40-44.
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| [12] |
CHEN Zhi-jie1,2，YANG Zhen-dong1，GU Zhen-xin2,*.
Development of A Functional Beverage from Supernatant of Ganoderma lucidum Fermented Brown Rice Wort Containing Barley Wort and Soybean Sprout Slurry Blended with Fruit Juices
[J]. FOOD SCIENCE, 2010, 31(6): 114-117.
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| [13] |
HUANG Cheng，YIN Hong，SHEN Wu-cheng，BU Lin-song.
Study on Compound Solvent Extraction Technology of Garlic Oil
[J]. FOOD SCIENCE, 2009, 30(6): 89-91.
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| [14] |
QIU Chao-ying，DUAN Chun-hong，PAN Si-yi*.
Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein
[J]. FOOD SCIENCE, 2009, 30(19): 85-88.
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| [15] |
LIN Zeng-xiang1，ZHANG Hong-man2，YAN Li-shi1，CHEN Jing-wen1，HU Ling1，YU Wen-tao1，HUANG He1,*.
Mixture Design Optimization of Cellulase Complex Formulation
[J]. FOOD SCIENCE, 2009, 30(15): 169-171.
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