| [1] |
LI Sining, TANG Shanhu, REN Ran.
Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
[J]. FOOD SCIENCE, 2021, 42(18): 127-134.
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| [2] |
FU Qingquan, WANG Haiou, LI Kun, YANG Ping, CHEN Quanzhan, WANG Tingting.
Effects of High Oxygen Modified Atmosphere Packaging on Quality of Beef Semimembranosus Muscles during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(23): 236-242.
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| [3] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
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| [4] |
CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham
[J]. FOOD SCIENCE, 2020, 41(13): 193-198.
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| [5] |
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
[J]. FOOD SCIENCE, 2019, 40(23): 97-103.
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| [6] |
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai.
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai
[J]. FOOD SCIENCE, 2019, 40(20): 67-73.
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| [7] |
MU Shuo, LIU Xinyu, LUO Jie, REN Fazheng, LI Bo, WANG Na, ZHANG Yongxiang, GE Keshan.
Effect of Raw Milk Somatic Cell Count on Protein Hydrolysis and Flavor and Texture Quality of Hard Cheese
[J]. FOOD SCIENCE, 2019, 40(15): 64-70.
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| [8] |
LI Liu, ZHENG Zhe, ZHAO Xiao, WU Fengyu, YANG Zhennai.
Effect of Milk Clotting Enzyme from Bacillus methanolicus on the Processing Properties of Mozzarella Cheese
[J]. FOOD SCIENCE, 2019, 40(11): 14-22.
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| [9] |
HU Lülin, REN Sijie, SHEN Qing, CHEN Jianchu, YE Xingqian.
Effect of Different Cooking Treatments and in Vitro Digestion on Protein Oxidation and Digestibility of Sturgeon Fillets
[J]. FOOD SCIENCE, 2018, 39(20): 63-70.
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| [10] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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| [11] |
LI Bailiang, DING Xiuyun, JIN Da, LIU Fei, MENG Yueyue, LI Na, ZHAO Li, HUO Guicheng.
Genomic Studies of Proteolysis System and Amino Acid Biosynthesis Pathway in Streptococcus thermophilus KLDS SM
[J]. FOOD SCIENCE, 2018, 39(18): 120-126.
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| [12] |
ZHOU Yiming, HE Liqing, ZHOU Xiaoli, XIAO Ying.
Effect of Sun-Drying on Maillard Reaction in Jinhua Ham
[J]. FOOD SCIENCE, 2016, 37(15): 107-112.
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| [13] |
GAO Shaoting, SONG Xue, CHEN Le, ZHANG Jingjing, LIU Yuan.
Analysis of the Volatile Compounds of Jinhua Ham by Monolithic Material Sorptive Extraction Coupled with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2015, 36(22): 113-116.
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| [14] |
LI Bin.
Regularity and Mechanism of Enzymatic Hydrolysis of Muscle Proteins from Langshan Chicken by Alcalase
[J]. FOOD SCIENCE, 2015, 36(21): 156-161.
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| [15] |
LIU Ying, LIANG Qi, SONG Xuemei, ZHANG Yan, HUANG Shaohai.
Effect of Starter Culture on the Relationship between Proteolysis and Bitter Taste of Hard Cheese Made from Yak Milk
[J]. FOOD SCIENCE, 2015, 36(19): 112-117.
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