| [1] |
FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,.
Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 303-307.
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| [2] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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| [3] |
ZHUANG Yang, CHEN Lu, TIAN Cheng, MO Kaiju, WANG Xingping.
Determination and Partial Correlation Analysis of Nutrient Components and Texture Characteristics of Sufu
[J]. FOOD SCIENCE, 2020, 41(3): 80-85.
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| [4] |
ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang.
Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise
[J]. FOOD SCIENCE, 2020, 41(2): 253-258.
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| [5] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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| [6] |
GAO Qi, LI Jiaheng, HAN Haoting, LIU Ziheng, ZHANG Jiahui, LIU Chunju, LIU Chunquan, XUE Youlin.
Effects of Different Drying Methods on Turnip Chips as Evaluated Based on Grey Relational Analysis
[J]. FOOD SCIENCE, 2019, 40(5): 95-101.
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| [7] |
PAN Wei, LIU Wenjing, WEI Hang, LUO Qin, WEI Xiaoxia.
Comparative Analysis of Nutritional and Aroma Components in Passion Fruit Juices from Five Cultivars
[J]. FOOD SCIENCE, 2019, 40(22): 277-286.
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| [8] |
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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| [9] |
EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng.
Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods
[J]. FOOD SCIENCE, 2017, 38(9): 138-142.
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| [10] |
XU Zudong, DAI Zhiyuan,, CHEN Kang, MA Xuting, XUE Jing.
Nutritional Components and Gelling Properties of Three Brands of Commercial Ready-to-Eat Fish Tofu
[J]. FOOD SCIENCE, 2017, 38(18): 93-98.
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| [11] |
GUAN Ying, WANG Jinpeng, LI Wen, WEI Mingming, XING Guangliang, WANG Lixia, ZHANG Bo, DONG Mingsheng.
Changes in Major Nutritional Components and Antioxidant Activity of Fermented Okara
[J]. FOOD SCIENCE, 2016, 37(21): 189-194.
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| [12] |
NING Jianting, YUE Xiqing*, WU Junrui, YANG Mei.
Analysis of Nutritional Components and Amino Acid Composition of Sika Deer Colostrum
[J]. FOOD SCIENCE, 2015, 36(6): 173-177.
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| [13] |
CAO Zihao1, CHI Changfeng1,*, LIU Huihui1, WU Changwen1, SHI Huilai2.
Comparison of Nutritional Compositions in Sepiella japonica Muscle from Different Wild Populations
[J]. FOOD SCIENCE, 2015, 36(4): 101-105.
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| [14] |
WANG Zhaogai1, CHEN Lijuan1, ZHANG Le1, YANG Hui1, LIANG Wanping2.
Nutritional Components and Antioxidant Activity of Toona sinensis Buds at Different Harvesting Periods
[J]. FOOD SCIENCE, 2015, 36(4): 158-163.
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| [15] |
FAN Linlin, CHE Meiling, SHAO Feng, HUANG Xuexue, XU Bo.
Analysis and Evaluation of Nutritional Components of Cultured Halocynthia roretzi in the Yellow Sea
[J]. FOOD SCIENCE, 2015, 36(24): 181-185.
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