[1] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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[2] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[3] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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[4] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
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[5] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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[6] |
CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan.
Processing of Spicy Volvaria volvacea and Its Flavor Characteristics
[J]. FOOD SCIENCE, 2018, 39(8): 135-140.
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[7] |
LI Shaohui, JIA Junqiang, GUI Zhongzheng.
Effect of Micronization-Enzymatic Hydrolysis on Nutrition and Functional Properties of Silkworm (Bombyx mori) Pupa Protein
[J]. FOOD SCIENCE, 2018, 39(7): 181-187.
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[8] |
WU Han, RUI Xin, LI Chunyang, XIA Xiudong, DONG Mingsheng.
Improved Protein Nutritional Quality of Whole Oat Grains by Solid State Fermentation with Mixed Strains
[J]. FOOD SCIENCE, 2018, 39(16): 168-175.
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[9] |
DENG Yajun, TAN Yang, FENG Xuqiao, YANG Bing, ZHOU Fen, LIU Dan, ZHANG Junlong, LIU Huan.
Progress in the Development of Fruit-Vegetable Film as a Novel Processed Food
[J]. FOOD SCIENCE, 2017, 38(21): 302-307.
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[10] |
BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping.
Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus
[J]. FOOD SCIENCE, 2017, 38(20): 83-89.
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[11] |
ZHANG Kaiqiang, WEI Rongbian, SONG Ru, JIANG Xuhua.
Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
[J]. FOOD SCIENCE, 2017, 38(1): 238-243.
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[12] |
MA Lu, LIN Yanquan, YING Zhenghe, JIANG Xiaoling.
Nutritional Value of Proteins from Mycelia and Fruit Bodies of Sparassis latifolia
[J]. FOOD SCIENCE, 2016, 37(5): 214-218.
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[13] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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[14] |
Lü Haipeng, ZHANG Yue, CHEN Xinghua, CAI Liangsui, LIN Zhi.
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
[J]. FOOD SCIENCE, 2016, 37(20): 42-50.
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[15] |
Lü Haipeng, LIANG Mingzhi, ZHANG Yue, WANG Libo, LIN Zhi.
Major Chemical Components and Antioxidant Activity in Tea Infusion of Tea Products Obtained from the Special Tea Germplasm ‘Zijuan’ Using Different Processing Technologies
[J]. FOOD SCIENCE, 2016, 37(12): 122-127.
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