[1] |
FU Jinfeng, WANG Juan, WANG Lin, SHENG Ou.
Changes of Starch and Minerals in Pulp of Plantain Cultivars (Musa spp. AAB) during Postharvest Ripening
[J]. FOOD SCIENCE, 2021, 42(1): 86-92.
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[2] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
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[3] |
XIAO Weiqiang, HUANG Bingzhi, DAI Hongfen, YANG Xingyu, XU Linbing.
Comparative Study of the Artificial Ripening of ‘Baxijiao’ and ‘Nantianhuang’ Bananas
[J]. FOOD SCIENCE, 2019, 40(7): 254-260.
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[4] |
LIANG Shuilian, Lü Daizhu, ZHOU Ruohao, MA Chen, ZHANG Liqiang, JIU Yuanda, WANG Mingyue,.
Quantitative Determination and Nutritional Evaluation of Five Minerals in Banana
[J]. FOOD SCIENCE, 2019, 40(24): 241-245.
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[5] |
ZHU Xiaoyang, LI Qiumian, LUO Jun, CHEN Weixin, LU Wangjin, LI Xueping.
Evolution of Aroma Components and Key Gene Expression during Postharvest Ripening of Banana (Musa ABB Pisang Awak)
[J]. FOOD SCIENCE, 2019, 40(17): 96-103.
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[6] |
XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe.
Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants
[J]. FOOD SCIENCE, 2018, 39(14): 112-118.
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[7] |
FAN Zhongqi, ZHUO Yuanfang, FU Yali, TAN Xiaoli, KUANG Jianfei, LU Wangjin, CHEN Jianye.
Molecular Characterization of a Transcriptional Factor, MaWRKY31, and Its Regulation on MaACS1, MaACO1 and MaSAG1
[J]. FOOD SCIENCE, 2017, 38(6): 13-19.
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[8] |
LI Hanrong, HUANG Shujun, ZENG Benhua, FANG Xiang, WANG Li, ZHONG Qingping, TONG Yigang, WEI Hong, LIAO Zhenlin.
Regulative Effect of Dietary Banana Resistant Starch on Gut Actinobacteria in Obese C57BL/6J Mice
[J]. FOOD SCIENCE, 2017, 38(23): 149-156.
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[9] |
ZHOU Zhongkai, WANG Junxuan, LI Ying.
Protective Effect of Unripe Banana Starch on Viability of Lactobacillus plantarum during Freeze-Drying and Storage
[J]. FOOD SCIENCE, 2016, 37(15): 144-148.
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[10] |
LI Baoyu.
Effects of Different Drying Methods on Quality of Banana Products
[J]. FOOD SCIENCE, 2016, 37(15): 100-106.
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[11] |
LEI Xi, FAN Liuping*.
Effect of Moisture Content and Temperature on Oxidation Stability of Banana Chips
[J]. FOOD SCIENCE, 2015, 36(8): 250-253.
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[12] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, LI Zhichun, WEI Ping, YANG Mei, XIE Xiaoqiang, LI Li.
Sensory Quality Evaluation and Digestion Properties of Biscuits Containing Green Banana Powder
[J]. FOOD SCIENCE, 2015, 36(21): 68-73.
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[13] |
CHEN Chen, HU Wen-zhong*, TIAN Pei-yuan, JIANG Ai-li.
Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity
[J]. FOOD SCIENCE, 2014, 35(2): 12-17.
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[14] |
LI Bao-yu1, YANG Jun1, YIN Kai-dan1, BI Jin-feng2,*.
Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS
[J]. FOOD SCIENCE, 2014, 35(14): 184-188.
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[15] |
LIN Zhi-chao,YU Jin-fu,PAN Yu-tian.
Purification and Molecular Weight Detection of Polysaccharides from Banana Peel
[J]. FOOD SCIENCE, 2013, 34(8): 104-106.
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