| [1] |
HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei.
Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit
[J]. FOOD SCIENCE, 2021, 42(9): 70-76.
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| [2] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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| [3] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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| [4] |
XIONG Jinliang, CHEN Aiqiang, LIU Jing, ZHANG Rui, GUAN Wenqiang.
Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits
[J]. FOOD SCIENCE, 2021, 42(17): 218-224.
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| [5] |
ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei.
Analysis of Key Aroma Compounds in Kiwifruits
[J]. FOOD SCIENCE, 2021, 42(16): 118-124.
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| [6] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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| [7] |
SONG Yifan, CHEN Haifeng, YUAN Yuejin.
Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
[J]. FOOD SCIENCE, 2020, 41(4): 229-234.
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| [8] |
LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu.
Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures
[J]. FOOD SCIENCE, 2020, 41(3): 198-204.
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| [9] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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| [10] |
QU Wei, GAO Meng, RAN Bian, LI Huan, SHU Xueyao, RAO Jingping.
Effect of Tree-Hanging Pre-storage on Postharvest Storability and Cold Sensitivity of ‘Xuxiang’ Kiwifruits
[J]. FOOD SCIENCE, 2020, 41(23): 197-204.
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| [11] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
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| [12] |
YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin.
Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum
[J]. FOOD SCIENCE, 2020, 41(2): 101-106.
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| [13] |
SU Tianxia, YUAN Minlan, ZHOU Yan, SUN Xiaohong, ZHANG Qinghai.
Kiwifruit Peel Polyphenols Regulate Lipid Metabolism Disorders Induced by a High Fat Diet in Rats
[J]. FOOD SCIENCE, 2020, 41(17): 196-201.
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| [14] |
HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo.
Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(10): 68-74.
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| [15] |
ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan.
Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation
[J]. FOOD SCIENCE, 2019, 40(9): 207-212.
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