| [1] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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| [2] |
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei.
Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
[J]. FOOD SCIENCE, 2020, 41(11): 128-134.
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| [3] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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| [4] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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| [5] |
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao.
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao
[J]. FOOD SCIENCE, 2019, 40(20): 255-260.
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| [6] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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| [7] |
SHEN Jing, WEI Ting, JI Xiaolong, WANG Min.
Effect of Drying Methods on Eating and Nutritional Qualities of Chinese Jujube Fruits (Ziziphus jujuba Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(7): 70-76.
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| [8] |
SHEN Jing, DU Ruoxi, WEI Ting, JI Xiaolong, WANG Min.
Effect of Drying Methods on Aroma Components of Jujube Fruits (Ziziphus jujube Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(18): 131-137.
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| [9] |
HU Zhihe, ZHAO Yong, XIA Lei, LI Yanjun, XUE Lu, SUN Zhengang, WU Wenqi, FENG Yongqiang.
Effect of Different Drying Methods on Angiotensin Converting Enzyme Inhibitory Activity of Peptides from Bovine Casein Hydrolysate
[J]. FOOD SCIENCE, 2016, 37(19): 204-210.
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| [10] |
XU Qing-qing, CHEN Hang-jun, GAO Hai-yan, SONG Li-li, MU Hong-lei.
Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits
[J]. FOOD SCIENCE, 2014, 35(5): 64-68.
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| [11] |
ZHOU Yu-han,BI Jin-feng,CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, CHEN Rui-juan.
Effect of Drying Methods on Quality Characteristics of Jujube Powder
[J]. FOOD SCIENCE, 2014, 35(11): 36-41.
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| [12] |
WANG Yu-ting1，CHEN Yi1,*，LI Yu-bo2.
Effects of Different Drying Methods on the Content and Antioxidant Activity of Total Polyphenol from Banana Slices
[J]. FOOD SCIENCE, 2013, 34(23): 113-117.
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| [13] |
MENG Xian-jun，GAO Kun，LI Bin，YAN Ting-cai，CUI Xiao-ya，YAN Ting.
Optimization of Vacuum Freeze-Drying of Apple Slices by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(10): 92-97.
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| [14] |
.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Broccoli Powder
[J]. FOOD SCIENCE, 2012, 33(19): 92-96.
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| [15] |
.
Effect of Microwave Vacuum Freeze Drying on the Quality of Dried Mango
[J]. FOOD SCIENCE, 2012, 33(18): 49-52.
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