| [1] |
LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua.
Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content
[J]. FOOD SCIENCE, 2021, 42(5): 237-245.
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| [2] |
YANG Hongbo, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong, LUO Xin, WANG Fangfang, MAO Yanwei.
Effect of Packaging Atmospheres on Microbial Counts and Succession in Beef Steaks during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 166-173.
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| [3] |
WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui.
Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(11): 195-204.
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| [4] |
XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong.
Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2020, 41(13): 184-192.
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| [5] |
ZHANG Bingfang, WANG Yulin, LIU Chenghai, LIU Dasen, ZHANG Bingxiu, LIU Yong, MU Yanqiu, KONG Qingming, ZHENG Xianzhe.
Effects of Different Processing Technologies on the Stability of Soybean Oil and Application of Characteristic Band Selection by Interval Partial Least Squares and Successive Projections Algorithm for Near-Infrared Spectroscopic Prediction of Acid and Carbonyl Values
[J]. FOOD SCIENCE, 2020, 41(10): 8-13.
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| [6] |
WU Yanyan, ZHAO Zhixia, LI Laihao, LIN Wanling, DENG Jianchao, CEN Jianwei.
Effects of Different Packaging Methods and Storage Conditions on the Quality of Two Low-Salt Cured Tilapia Fillets
[J]. FOOD SCIENCE, 2019, 40(9): 241-247.
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| [7] |
LI Yang, LI Yan, WANG Yunna, ZHANG Liebing.
Effect of Hydrolysis with Different Enzymes on the Volatile Compound Profile of Milk Fat
[J]. FOOD SCIENCE, 2019, 40(2): 1-5.
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| [8] |
WU Yanyan, ZHU Xiaojing, LI Laihao, YANG Xianqing, HU Xiao, LIN Wanling, RONG Hui.
Comparison of Quality Changes of Prepared Beer Bass Fillet under Different Storage Conditions
[J]. FOOD SCIENCE, 2018, 39(11): 214-220.
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| [9] |
WANG Qiang, WANG Rui, XIONG Zhengwei, REN Yanrong, SONG Zhenwei.
Effects of Different Processing Conditions on the Shelf Life of Hot Pot Base Seasoning
[J]. FOOD SCIENCE, 2016, 37(17): 84-89.
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| [10] |
WANG Liqi, LIU Yanan, ZHANG Qing, CUI Yue, GE Huifang, YU Dianyu.
Optimization of Characteristic Wavelength Variables of Near Infrared Spectroscopy for Detecting Edible Oil Acid Value
[J]. FOOD SCIENCE, 2016, 37(16): 205-210.
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| [11] |
CAO Lili, PANG Min, WU Xuefeng, PAN Lijun, JIANG Shaotong*.
Purification of Low-Calorie Structured Lipids by Molecular Distillation
[J]. FOOD SCIENCE, 2015, 36(6): 6-11.
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| [12] |
YANG Wenping1,2, WANG Aimin1,*, Lü Linlan1,3, LIU Fei1, YU Yebing1.
Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila
[J]. FOOD SCIENCE, 2015, 36(20): 181-184.
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| [13] |
LUO Yulong, JIN Ye, JIN Zhimin, LIU Xiawei, ZHANG Xiaoning, DUAN Yan.
Effects of Different Packaging Methods on the Quality Characteristics of Fermented Mutton Sausage
[J]. FOOD SCIENCE, 2015, 36(18): 252-256.
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| [14] |
YAO Shiyong, WANG Fei, SHI Chuang, CUI Rong, ZHENG Xuxu.
Changes in Trans Fatty acids Composition, Acid Value and Peroxide Value in Zanthoxylum bungeanum Seed Kernel Oil during Heating Process
[J]. FOOD SCIENCE, 2015, 36(16): 186-191.
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| [15] |
HE Wanglin, MA Hongyan, YU Hong, ZHANG Ruihong, DONG Yangyang, YAO Hongyu, YU Longhao*.
Effect of Vacuum Packaging on the Quality of Harbin Red Sausage
[J]. FOOD SCIENCE, 2015, 36(10): 259-263.
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