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LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua.
Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content
[J]. FOOD SCIENCE, 2021, 42(5): 237-245.
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| [2] |
CAO Yungang, LI Ying, GUO Anqi, XIONG Youling.
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
[J]. FOOD SCIENCE, 2021, 42(4): 94-99.
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| [3] |
WANG Ningning, FENG Meiqin, SUN Jian.
Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 1-7.
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| [4] |
FENG Meiqin, LUAN Xiaoxu, SUN Jian.
Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(24): 39-45.
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| [5] |
FENG Meiqin, YU Di, SUN Jian.
Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(20): 97-104.
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| [6] |
WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian.
Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages
[J]. FOOD SCIENCE, 2020, 41(2): 29-36.
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| [7] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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| [8] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 69-76.
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| [9] |
ZHANG Shiwen, YI Shumin, Lü Keming, LI Xuepeng, LI Yuanzhao, DING Haochen, XU Yongxia, MI Hongbo, ZHU Wenhui, LI Jianrong.
Effect of Moisture Content on Quality of Frozen Nemipterus virgatus Sausages
[J]. FOOD SCIENCE, 2019, 40(24): 21-26.
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| [10] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong
[J]. FOOD SCIENCE, 2019, 40(20): 106-113.
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| [11] |
Hu Yingying, Wang Yan, Yu Jing, Jiang Peiyu, Kong Baohua, Chen Qian.
Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages
[J]. FOOD SCIENCE, 2019, 40(18): 8-14.
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| [12] |
BAI Yun, ZHUANG Xinbo, SUN Jian, XU Xinglian, ZHOU Guanghong.
Effect of High Pressure Processing on the Water State and Microstructure of Low-Fat Emulsion Sausages
[J]. FOOD SCIENCE, 2018, 39(21): 53-58.
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| [13] |
LIU Pengxue, KONG Baohua.
Effect of Sodium Nitrite on Microbial Growth, Lipid Oxidation and Volatile Compounds in Naturally Fermented Harbin Air-Dried Sausages
[J]. FOOD SCIENCE, 2018, 39(16): 74-81.
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| [14] |
CHEN Jiaxin, CHEN Qian, KONG Baohua.
Effect of Reducing NaCl Content on Physicochemical Characteristics of Harbin Dry Sausages
[J]. FOOD SCIENCE, 2018, 39(12): 85-92.
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PAN Xiaoqian, ZHAO Yan, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao.
Isolation, Identification and Biological Characterization of a Dominant Spoilage Strain in Emulsified Sausages Sterilized at Medium Temperature
[J]. FOOD SCIENCE, 2016, 37(7): 93-98.
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