[1] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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[2] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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[3] |
WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin.
Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2020, 41(14): 72-81.
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[4] |
MENG Diaoqin, WU Xia, YUE Tianli, GAO Zhenpeng.
Screening of Probiotics for Mixed Culture Fermentation of Cloudy Apple Juice and Construction of Kinetic Models
[J]. FOOD SCIENCE, 2019, 40(12): 153-159.
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[5] |
LIU Wenhui, DONG Yue, WANG Na, LI Shaozhen.
Determination of Patulin in Apple Juice and Apple Beverage by Solid Phase Extraction-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2019, 40(12): 303-307.
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[6] |
GUO Shuang, LIU Xuan, BI Jinfeng, LI Bin, ZHANG Biao, GUO Chongting, CAO Feng.
Discrimination of Cultivar and Geographical Origin of Cloudy Apple Juices Based on Quality Attributes
[J]. FOOD SCIENCE, 2018, 39(8): 115-122.
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[7] |
WU Junrui, GU Caidong, TIAN Tian, YUE Xiqing, TAO Dongbing, WU Rina,.
Evaluation of Changes in Protein and Amino Acids in Naturally Fermented Soybean Pastes with Different Fermentation Periods
[J]. FOOD SCIENCE, 2017, 38(8): 139-144.
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[8] |
LI Weini, GUO Chunfeng, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
GC-MS Analysis of Aroma Components of Apple Juice Fermented with Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2017, 38(4): 146-154.
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[9] |
LI Weini, ZHANG Yuxiang, WEI Jianping, YUAN Yahong, HAN Xiaojiang, YUE Tianli.
Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation
[J]. FOOD SCIENCE, 2017, 38(22): 80-87.
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[10] |
YU Hui, LIU Haimei, WANG Jing, YI Dong, ZHAO Qin, LI Haiyan.
Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
[J]. FOOD SCIENCE, 2017, 38(18): 17-21.
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[11] |
CAO Lirui1, ZHU Song2, YU Jianshen3, XIA Yongjun1, WANG Guangqiang1, HU Jian3, AI Lianzhong1,*.
Development of an Analytical Method for Nine Biogenic Amines in Chinese Yellow Wine by HPLC
[J]. FOOD SCIENCE, 2016, 37(4): 103-107.
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[12] |
AISANJIANG·Aihaiti, WANG Jin, GUAN Ming.
Separation and Analysis of Hydroxysafflor Yellow A in Edible and Medical Petals of Safflower Flowers by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(12): 152-155.
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[13] |
WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina.
Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam
[J]. FOOD SCIENCE, 2015, 36(9): 113-116.
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[14] |
RAN Ren-sen, GUO Yu-rong, LIU Yong-feng*, QIU Nong-xue, NIU Peng-fei.
Distribution of cAMP during Production of Concentrated Apple Juice
[J]. FOOD SCIENCE, 2014, 35(9): 96-100.
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[15] |
ZHAO Xin, QIAN Yu.
Gastric Ulcer-Preventive Activity of Lactobacillus fermentum Zhao Isolated from Yak Yogurt
[J]. FOOD SCIENCE, 2014, 35(17): 236-240.
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