[1] |
ZHU Wenqing, REN Hanshu, XU Meixia, ZHU Shanshan, ZHENG Zhenjia, CHEN Wei.
Advances in Research on Biological Activity and Bioavailability of Caffeoylquinic Acids
[J]. FOOD SCIENCE, 2021, 42(3): 321-329.
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[2] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[3] |
QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao.
Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp
[J]. FOOD SCIENCE, 2020, 41(15): 124-133.
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[4] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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[5] |
ZHU Yanqi, GUO Quanyou, JIANG Chaojun, LI Baoguo.
Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(16): 176-185.
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[6] |
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Comparative Analysis on the Difference in Carbon Sources Use of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[7] |
YAO Sen, ZHANG Ji, LIU Honggao, LI Jieqing, WANG Yuanzhong.
A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms
[J]. FOOD SCIENCE, 2018, 39(1): 305-312.
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[8] |
SHI Yaxin, GE Wupeng, WU Xiaoyong, GENG Wei, YANG Jing, YUAN Yajuan.
Advances in Detection Techniques Used for Screening Hogwash Oil
[J]. FOOD SCIENCE, 2016, 37(7): 276-281.
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[9] |
HU Yan, ZHOU Zhiqin.
Current Status of Research on Nanoparticles Containing Fruit Bioactive Compounds
[J]. FOOD SCIENCE, 2016, 37(13): 277-286.
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[10] |
GAO Xuefeng1, YANG Jihong1,2,3, WANG Hua1,2,3,*.
Comprehensive Utilization of By-products from Grape and Wine Production
[J]. FOOD SCIENCE, 2015, 36(7): 289-295.
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[11] |
WANG Muhua, PAN Peiping, ZHAO Yuming, SU Binnan, CAI Yinghui, LI Haitao.
Protoplast Formation and Fusion between Lactobacillus bulgaricus and Bacteriophage-Resistant Mutant of Streptococcus thermophilus
[J]. FOOD SCIENCE, 2015, 36(23): 189-194.
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[12] |
WANG Shanshan1,2, LI Bafang1,*, ZHOU Deqing2, HOU Hu1.
Optimization of Preparation Process for Active Calcium from Cod Bone by Orthogonal Array Experiments and Its Oral Bioavailability in Vivo
[J]. FOOD SCIENCE, 2015, 36(20): 13-18.
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[13] |
XU Chong-hui, PAN Fang, YI Rong, WEN Qiao-ling, LIU Hui-zhi, CHENG Shu-jun, LI Hua-yan.
Comparative Nutritional Evaluation of Infant Formula Milk Powders from Chinese and Foreign Milk Sources
[J]. FOOD SCIENCE, 2014, 35(9): 269-273.
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[14] |
LI Ju-ning, YI Qing-ping.
Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
[J]. FOOD SCIENCE, 2014, 35(3): 173-177.
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[15] |
WANG Sui-lou,WANG Hai-xiang,YANG Zhi-ping,Lü Chun-hui,BU Fen.
Preparation and Fusion of Yeast Protoplasts and Screening of Fusants with High Yield of β-Carotene
[J]. FOOD SCIENCE, 2013, 34(9): 99-103.
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