| [1] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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| [2] |
ZHOU Mengyue, XING Ranran, WANG Nan, GE Yiqiang, CHEN Ying.
Comparison of Six Methods for Extraction of Genomic DNA from Edible Spices
[J]. FOOD SCIENCE, 2021, 42(16): 246-253.
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| [3] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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| [4] |
CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua.
Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(4): 95-101.
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| [5] |
LI Su, ZHOU Huimin, ZHANG Shunliang, LIU Jiawen, ZHAO Bing, PAN Xiaoqian, XU Dian, GUO Ya, LIU Bowen.
Changes of Volatile Flavor Compounds in Spiced Beef Marinated with Different Water Contents
[J]. FOOD SCIENCE, 2019, 40(10): 199-205.
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| [6] |
XIE Tian, WANG Dan, MA Mingjuan, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(8): 123-128.
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| [7] |
LI Jing, NI Chaomin, CHEN Jianhua, MI Qili, KONG Weisong, WANG Xiaohui, YANG Guangyu, LI Xuemei, YANG Yekun.
Novel Online Purification Pretreatment System Coupled with HPLC-MS/MS for Determination of Ergosterol and Ergotsterone in Food Flavors and Spices
[J]. FOOD SCIENCE, 2018, 39(12): 313-318.
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| [8] |
SUN Qinxiu, DU Hongzhen, LI Fangfei, ZHENG Dongmei, KONG Baohua.
Inhibition of Mixed Spice Extract on Biogenic Amine Formation in Harbin Dry Sausage
[J]. FOOD SCIENCE, 2018, 39(1): 22-28.
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| [9] |
LIU Dan, JIA Na, YANG Lei, MIAO Zhuang, LIU Dengyong, LI Ruren.
Influence of Three Different Spice Extracts on Functional Characteristics of Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2017, 38(15): 14-19.
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| [10] |
GONG Hui, YANG Zhen, SHI Zhijia , LIU Meng, TAO Rui, QU Chao, XU Dian.
Effect of Different Cooking Times on Volatile Flavor Components in Beijing Spiced Beef
[J]. FOOD SCIENCE, 2017, 38(10): 183-190.
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| [11] |
SUN Jie, PU Dandan, CHEN Haitao, SUN Baoguo, ZHANG Yuyu.
Analysis of Volatile Flavor Compounds in Spiced Beef Jerky
[J]. FOOD SCIENCE, 2016, 37(6): 121-125.
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| [12] |
CHE Xin, MAO Jian, LIU Shuangping, ZHOU Zhilei, XUE Jingbo.
Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(13): 114-119.
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| [13] |
ZANG Mingwu, ZHANG Kaihua, WANG Shouwei, SHI Zhijia, SONG Yongqing, ZHANG Zheqi.
Changes in Volatile Flavor Components during the Processing of Islamic Spiced Beef Analyzed by Solid Phase Micro-Extraction Coupled with Gas Chromatography-Olfactometry-Mass Spectrometry (SPME-GC-O-MS)
[J]. FOOD SCIENCE, 2016, 37(12): 117-121.
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| [14] |
LIU Qian, SHEN Mingyue, NIE Shaoping, JIANG Yujie, MEI Jiang, LIU Lingling, WANG Yuting.
Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2015, 36(22): 102-106.
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| [15] |
XU Li-rong, SUN Pei-cheng, YU Xiu-zhu*, QU Qing-lu, ZHANG Zhi-yu.
Optimization of Processing Conditions for Five-Spice Condiment Oil Based on Electronic Nose Analysis
[J]. FOOD SCIENCE, 2014, 35(20): 308-313.
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