| [1] |
XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao.
Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin
[J]. FOOD SCIENCE, 2021, 42(8): 294-298.
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| [2] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, LI Yanan.
Carboxymethylation and Physicochemical Characterization of Wheat Bran Arabinoxylan
[J]. FOOD SCIENCE, 2021, 42(6): 61-67.
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| [3] |
LI Haiying, YANG Xianghe, WEI Zhenzhen, JIA Bei, YANG Wenzhi.
Preparation and Evaluation of Carboxymethyl Pullulan-Calcium Complex in Vivo
[J]. FOOD SCIENCE, 2021, 42(15): 143-149.
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| [4] |
BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao.
Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients
[J]. FOOD SCIENCE, 2021, 42(15): 81-88.
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| [5] |
ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan.
Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 222-232.
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| [6] |
YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing.
Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network
[J]. FOOD SCIENCE, 2021, 42(10): 284-289.
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| [7] |
CHENG Weiwei, WANG Xia, ZHANG Zhongfei, LIU Guoqin, CHEN Feng, CHENG Kawing.
Simultaneous Determination of Typical Advanced Glycation End Products in Thermally Processed Foods by Ultra-high Performance Liquid Chromatography-Quadrupole-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 316-321.
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| [8] |
LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong.
Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream
[J]. FOOD SCIENCE, 2021, 42(10): 32-37.
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| [9] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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| [10] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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| [11] |
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao.
Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(4): 86-95.
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| [12] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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| [13] |
HAN Zhanhong, WANG Bin, YANG Ruirui, YANG Qian, LI Zhicheng, Dov PRUSKY, BI Yang.
Effect and Mechanism of Postharvest Nitric Oxide Treatment on Promoting Wound Healing in Potato Tubers
[J]. FOOD SCIENCE, 2020, 41(21): 222-229.
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| [14] |
XU Huili, WU Zhonghua, DONG Xiaolin, ZHAO Yong, LIU Zhonglin.
Mechanical and Acoustic Measurement of Potato Chip Crispness
[J]. FOOD SCIENCE, 2020, 41(21): 22-27.
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| [15] |
LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun.
Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods
[J]. FOOD SCIENCE, 2020, 41(20): 159-166.
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