[1] |
XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong.
Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages
[J]. FOOD SCIENCE, 2021, 42(9): 184-191.
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[2] |
YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin.
Progress in Application of Bacteriophages in Control of Meatborne Pathogens
[J]. FOOD SCIENCE, 2021, 42(9): 293-301.
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[3] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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[4] |
ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie.
Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou
[J]. FOOD SCIENCE, 2021, 42(8): 299-304.
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[5] |
CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi.
Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity
[J]. FOOD SCIENCE, 2021, 42(7): 35-44.
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[6] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[7] |
LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng.
Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(6): 68-74.
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[8] |
QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin.
Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef
[J]. FOOD SCIENCE, 2021, 42(5): 246-251.
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[9] |
LUO Jingyang, LU Baiyi.
Research and Analysis of Food Big Data Technology Based on Bibliometrics
[J]. FOOD SCIENCE, 2021, 42(5): 278-287.
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[10] |
LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong.
Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection
[J]. FOOD SCIENCE, 2021, 42(5): 332-339.
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[11] |
ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng.
Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio
[J]. FOOD SCIENCE, 2021, 42(18): 240-245.
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[12] |
YANG Yi, YIN Jie, YANG Yunjia, ZHANG Jing.
Analysis of Cortisone and Cortisol in Beef and Milk
[J]. FOOD SCIENCE, 2021, 42(16): 261-266.
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[13] |
WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun.
Establishment of a Rapid Detection System for Cronobacter spp.
[J]. FOOD SCIENCE, 2021, 42(16): 286-292.
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[14] |
WU Hao, ZHOU Xiuwen, CHEN Haiquan, JIN Baohui, YAN Zhi, ZHAO Xu, XIE Liqi, ZHAO Yan, LIN Guanghui.
Stable Isotope Fingerprinting of Salmon from Different Geographical Origins and Geographical Origin Traceability Analysis
[J]. FOOD SCIENCE, 2021, 42(16): 304-311.
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[15] |
ZHOU Qinyu, XU Xilin, ZHAO Shan, HUANG Yanyan, KUANG Jiahua, HU Jinshuang, LIU Dongmei.
Safety Evaluation and Probiotic Properties of Lactobacillus gasseri Isolated from Intestinal Tract of Infants
[J]. FOOD SCIENCE, 2021, 42(16): 61-68.
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