[1] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[2] |
ZHU Wenqing, REN Hanshu, XU Meixia, ZHU Shanshan, ZHENG Zhenjia, CHEN Wei.
Advances in Research on Biological Activity and Bioavailability of Caffeoylquinic Acids
[J]. FOOD SCIENCE, 2021, 42(3): 321-329.
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[3] |
ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie.
Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development
[J]. FOOD SCIENCE, 2021, 42(16): 273-280.
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[4] |
XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong.
Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species
[J]. FOOD SCIENCE, 2020, 41(9): 332-337.
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[5] |
WANG Wenyue, CHEN Hangjun, LI Dongmei, ZHANG Hui.
Science and Technolgy Innovation in the Modern Marine Food Industry: Current Development Status and Policy Suggestions
[J]. FOOD SCIENCE, 2020, 41(5): 338-344.
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[6] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[7] |
QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao.
Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp
[J]. FOOD SCIENCE, 2020, 41(15): 124-133.
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[8] |
ZHANG Wenmin, FANG Taisong, WANG Xiang, GENG Fanglin, LIU Qing, DONG Qingli.
Microbial Interaction Modeling in Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(1): 277-283.
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[9] |
WEI Zheng, GUO Wenfeng, HUANG Yu, YIN Ling, QU Junjie, ZHANG Yali, LU Jiang,.
Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development
[J]. FOOD SCIENCE, 2018, 39(4): 154-164.
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[10] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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[11] |
ZHOU Guangzhi, LU Min, AN Huaming.
Analysis of Bioactive Substance Contents and Antioxidant Activities in Rosa roxburghii Fruits during Development
[J]. FOOD SCIENCE, 2018, 39(22): 20-25.
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[12] |
MIN Jialing, XU Chunlian, SHU Xiang, QIU Qiqi, NIE Shaoping, XIE Mingyong, HU Xiaojuan.
Impact of Long-Term Dietary Quercetin Exposure on Breast Development in Mice
[J]. FOOD SCIENCE, 2018, 39(21): 116-121.
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[13] |
ZHU Yanqi, GUO Quanyou, JIANG Chaojun, LI Baoguo.
Analysis of the Difference in Carbon Source Utilization Profiles of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea Stored at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(16): 176-185.
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[14] |
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Comparative Analysis on the Difference in Carbon Sources Use of the Dominant Spoilage Bacteria in Fresh Pseudosciaena crocea
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[15] |
SU Weipeng, ZHANG Hao, YING Zhixiong, LI Yue, ZHANG Ligen, ZHANG Lili, WANG Tian.
Effect of Dietary Methionine Supplementation on Intestinal Development and Antioxidant Function in Growing Pigs with Intrauterine Growth Retardation
[J]. FOOD SCIENCE, 2018, 39(11): 132-138.
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