| [1] |
LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang.
Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(9): 283-292.
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| [2] |
ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin.
Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(4): 100-106.
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| [3] |
CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong.
Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro
[J]. FOOD SCIENCE, 2021, 42(12): 107-115.
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| [4] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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| [5] |
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,.
Effect of Cooking on the Quality of Fenneropenaeus chinensis
[J]. FOOD SCIENCE, 2020, 41(2): 276-283.
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| [6] |
FU Jing, JIANG Heyuan, ZHANG Jianyong, SHI Liting, WANG Weiwei.
Recent Progress in Synthesis of Oxidized Dimeric Catechin Catalyzed by Exogenous Polyphenol Oxidase
[J]. FOOD SCIENCE, 2019, 40(7): 274-280.
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| [7] |
PENG Bo, LI Bingjuan, GUAN Wenqiang, LIN Qiong.
Transcriptome Sequencing of Agaricus bisporus and Mining of Genes Involved in Browning
[J]. FOOD SCIENCE, 2019, 40(2): 126-132.
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| [8] |
SHANG Haitao, XUAN Xiaoting, CUI Yan, LIN Xudong, YU Jingfen, LING Jiangang.
Characterization of Polyphenol Oxidase from Fresh Pear Juice after High Pressure Processing Activation
[J]. FOOD SCIENCE, 2019, 40(19): 149-155.
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| [9] |
XU Dongying, GU Sitong, ZHOU Fuhui, CHEN Chen, JIANG Aili, HU Wenzhong.
Inhibitory Mechanism of Natamycin on Browning of Fresh-Cut Agaricus bisporus
[J]. FOOD SCIENCE, 2019, 40(17): 255-262.
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| [10] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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| [11] |
ZHANG Tingting, YAO Wensi, ZHU Huiwen, JIN Peng, XU Tingting, ZHENG Yonghua.
Effect of Cold Shock Treatment on Reducing Chilling Injury in Eggplant and Its Relationship with Reactive Oxygen Species Metabolism
[J]. FOOD SCIENCE, 2018, 39(23): 205-211.
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| [12] |
JIANG Yongwen, HUA Jinjie, YUAN Haibo, MA Haile.
Effect of Different Tea Cultivars on Theaflavin Formation during Suspended Fermentation
[J]. FOOD SCIENCE, 2018, 39(20): 71-77.
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| [13] |
WU Guangliang, LIU Xintao, HU Bing, SUN Yi, ZENG Xiaoxiong.
Optimization of Enzymatic Synthesis and Purification of Theaflavin-3,3’-O-digallate
[J]. FOOD SCIENCE, 2018, 39(14): 296-301.
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| [14] |
WANG Liqun, LIU Shuo, YANG Chunxian, ZHANG Xinyi,YAO Shixiang, DENG Lili, ZENG Kaifang.
Mechanism of Browning in Different Parts of Fresh-Cut Sweet Potato
[J]. FOOD SCIENCE, 2018, 39(1): 285-290.
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| [15] |
WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile.
Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying
[J]. FOOD SCIENCE, 2017, 38(9): 126-132.
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