[1] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
|
[2] |
KANG Lianhu, BIAN Baoguo, LI Lümu, XU Fazhi, DING Xiaoling, LI Bin, GUO Wenjie, MU Hua.
Antioxidant Activity and Immunoregulatory Activity of Oligopeptides from Wheat Residue Left after Solid-State Fermentation for Alcohol Production
[J]. FOOD SCIENCE, 2016, 37(5): 180-185.
|
[3] |
ZHOU Wei’e, LING Yun, ZHANG Yuan, LI Shaohui, JIANG Shoujun, YAO Meiyi, LI Hongna, ZHENG Yang, ZHANG Feng.
Determination of Gardenia Yellow in Meat Products by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(2): 187-192.
|
[4] |
LIU Chaodi, MIAO Lihong, CHEN Jin, LIU Pulin.
Isolation and Alcohol Fermentation Characteristics of Thermotolerant Yeasts
[J]. FOOD SCIENCE, 2016, 37(19): 128-134.
|
[5] |
XUE Churan, LIU Shuwen, YAN Jun, YANG Shiling, XU Xiangwen.
Optimization of Browning Inhibition Conditions of Litchi Wine by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(20): 43-48.
|
[6] |
KANG Huaibin1, XIAO Tiantian1, LI Jingjing1, YANG Qiao2, YANG Huatian1, YOU Xiaoyan1,*.
Screening of Psychrophilic Strain NX-1, a Pullulanase-Producing Bacterium and Optimization of Culture Conditions for Pullulanase Production
[J]. FOOD SCIENCE, 2015, 36(1): 118-123.
|
[7] |
.
Stimultaneous Determination of 11 Flavonoids in Citrus by Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2013, 34(4): 168-172.
|
[8] |
.
Study on Preparation of Peanut Antioxidant Peptides with Two Enzymes
[J]. FOOD SCIENCE, 2013, 34(3): 207-211.
|
[9] |
WANG Ying,KAN Jian-quan,YU Yi-jun,GUO Ke-na.
Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(21): 292-296.
|
[10] |
NIE Zhi-qiang,HAN Yue,ZHENG Yu,SHEN Yan-bing,WANG Min*.
Metagenomic Analysis of Microbial Diversity in the Traditional Vinegar Fermentation Process
[J]. FOOD SCIENCE, 2013, 34(15): 198-203.
|
[11] |
YIN Yong-qi,ZHANG Shu-yu,HAN Yong-bin,GU Zhen-xin.
Optimization of Mixed Starter Cultures Fermentation Conditions during Alcohol Fermentation Stage of Purple Sweet Potato Vinegar
[J]. FOOD SCIENCE, 2013, 34(11): 188-192.
|
[12] |
ZHANGShuai,CHENYi,DONGJi,LIANGQiao-rong.
Solid State Fermentation (SSF) of Orange Peels for Production of Cellulase and Amylase by Aspergillus niger
[J]. FOOD SCIENCE, 2012, 33(11): 190-193.
|
[13] |
LIU Han-wen,HUANG Liang-ce,CHEN Hong-xing,ZHENG Qing.
Effect of Extrusion on Properties of Soluble Dietary Fiber from Soybean Meal
[J]. FOOD SCIENCE, 2011, 32(8): 159-162.
|
[14] |
LI Jing1,LI Hong-bo1,2,*,DU Shi2,REN Yan-yan2,HU Xiao-ya2.
Determination of O-Phenlyphenol in Orange Peel by Solvent Extraction Coupled with Differential Pulse Stripping Voltammetry
[J]. FOOD SCIENCE, 2011, 32(6 ): 195-197.
|
[15] |
CHEN Ling-juan1,2,ZHAO Liang-zhong2,*,LIN Qin-lu1,XIA Xiang2,HUANG Da-chuan2.
Optimization of Process Conditions for Pilot-scale Supercritical Carbon Dioxide Extraction of Essential Oil from Xuefeng Tangerine Peel
[J]. FOOD SCIENCE, 2011, 32(2 ): 120-123.
|