[1] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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[2] |
WANG Xinxi, DENG Yong.
Experience and Enlightenments Drawn from Comprehensive Management of Health and Functional Food Market in Japan
[J]. FOOD SCIENCE, 2020, 41(5): 331-337.
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[3] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng.
A Review of Recent Research on Key Aroma Compounds in Tea
[J]. FOOD SCIENCE, 2019, 40(23): 341-349.
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[4] |
SUN Lirui, LIN Hong, LI Zhenxing, ZHAO Jinxia, LIN Hang, LUO Chen, TIAN Shenglan.
Purification and Characterization of Parvalbumin Isotypes from Japanese Flounder (Paralichthys olivaceus)
[J]. FOOD SCIENCE, 2019, 40(12): 308-314.
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[5] |
CHEN Shishi, XUE Jing, HE Zhongyang, WANG Honghai, HE Xin, DAI Zhiyuan.
Comparison and Quality Evaluation of Nutritional Components of Two Different Strains of Trionyx sinensis
[J]. FOOD SCIENCE, 2015, 36(18): 114-119.
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[6] |
LIU Yun-hong, SHAO Xian-zhang, CAO Lei, JI Yan-qin, GUO Wen.
Improved Thermoluminescence Method for the Detection of Irradiated Food
[J]. FOOD SCIENCE, 2014, 35(4): 186-189.
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[7] |
SONGYe-ping,WANGChuan-xian,YANGZhen-yu,ZHONGWei-ke,GENGJin-pei,LUDi,DINGZhuo-ping.
Identification of Irradiated Dried Nuts by ESR Spectroscopy
[J]. FOOD SCIENCE, 2012, 33(10): 260-263.
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[8] |
QISi-yuan,JINJian,SHAOYi-lan,PENGYa-la.
Analysis of the Effects of Japan,s Positive List System on China,s Export Food Trade over the Past Five Years
[J]. FOOD SCIENCE, 2011, 32(23): 342-347.
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[9] |
ZHOU Hong-jie1,2,WANG Feng1,2,HA Yi-ming1,2,LI Shu-rong1,2,PAN Jia-rong1,WANG Zhi-dong1,*.
Thermo-luminescence for Qualifying Irradiated Tea
[J]. FOOD SCIENCE, 2010, 31(20): 386-388.
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[10] |
SUN Ping-ping,WANG Jie*,LI Wei-qing,SUN Jian-feng,MU Jian-lou.
Prediction Models for the Amounts of Three Food Additives as Protective Agents for Amino Acids in Japanese Scallop Hydrolysate Subjected to Spray Drying
[J]. FOOD SCIENCE, 2010, 31(16): 6-10.
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[11] |
ZHANG Hui-li1,YU Xiang1,ZHANG Hong2,JIN Guo-feng1,ZHANG Jian-hao1,*,.
Air-drying Ripening Process of Cured Japanese Sea Bass and Its Effect on Proteolysis and Sensory Quality
[J]. FOOD SCIENCE, 2010, 31(16): 47-51.
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[12] |
XU Jian-he1,XU Jia-tao1,LIN Yong-jian2,LUO Gang1,BI Xiang-jing1.
Fatty Acid Composition of the Muscle of Lateolabrax japonicus (Cuvier) Grown in Seawater and Freshwater
[J]. FOOD SCIENCE, 2010, 31(14): 209-211.
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[13] |
LU Di,DU Shi-zhen,QU Zhi-yong.
Thermoluminescence Detection of Irradiated Food
[J]. FOOD SCIENCE, 2009, 30(14): 243-247.
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[14] |
CHENG Jing, LU Ye-Ju, ZHAO Cheng-Shi, SHU Yong, WANG Cai-Xia.
Study on Determination of 2-Dodecyclcobutanoes with Gas Chromatography-Mass Spectrometry(GC-MS) in Irradiated Foods Containing Fat
[J]. FOOD SCIENCE, 2008, 29(12): 627-631.
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[15] |
SUN Lei, FANG Yong, MA Ling, LI Xiao, WANG Fu-Bin.
Study on Production and Storage Technology of Black Pines and Japanese Red Pines Pollens
[J]. FOOD SCIENCE, 2007, 28(7): 189-191.
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