[1] |
CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats
[J]. FOOD SCIENCE, 2021, 42(5): 193-200.
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[2] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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[3] |
ZHAO Linna, LIU Na, WANG Xueshuo, CUI Shenghui.
Preparation of Reference Materials for Enteroaggregative Escherichia coli Cells and Genomic DNA
[J]. FOOD SCIENCE, 2021, 42(18): 103-110.
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[4] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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[5] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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[6] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[7] |
FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing.
Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(7): 210-217.
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[8] |
QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile.
Advances in the Application of Proteomics in Non-thermal Sterilization of Foods
[J]. FOOD SCIENCE, 2020, 41(3): 288-294.
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[9] |
SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong.
Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu
[J]. FOOD SCIENCE, 2020, 41(22): 177-183.
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[10] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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[11] |
YU Xiaoyan, LÜ Jian, BI Jinfeng, WANG Fengzhao, LI Xuan, WU Xinye.
Mechanism for Texture Softening of Canned Yellow Peaches Based on Modification of Pectin Characteristics
[J]. FOOD SCIENCE, 2020, 41(19): 45-52.
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[12] |
ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke.
Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(15): 309-313.
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[13] |
LI Ying, ZHANG Xin, YANG Jiajie, MA Xiangyang, HOU Juncai, LI Aili.
Progress in the Effect of Resistant Starch on Improving Intestinal Function and Glycolipid Metabolism
[J]. FOOD SCIENCE, 2020, 41(13): 326-335.
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[14] |
DU Rui, JIN Ye, WANG Bohui, LUO Yulong, BAO Lege, ZHAO Lihua, SU Lin.
Dietary Probiotics Affect Gastrointestinal Microflora and Metabolites and Consequently Improves Meat Quality in Sunit Lambs
[J]. FOOD SCIENCE, 2020, 41(11): 14-21.
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[15] |
YU Longxia, WU Xiang, LI Xinfu, ZHANG Wangang, LI Cong, XU Baocai.
Effect of High Pressure Thermal Sterilization on Physiological Characteristics of Weissella viridescens
[J]. FOOD SCIENCE, 2020, 41(1): 1-8.
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