| [1] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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| [2] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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| [3] |
Zhang Shuqing, Liu Shengyong, MA Peng.
Effect of Steam Explosion on Physicochemical Characteristics of Bovine Bone
[J]. FOOD SCIENCE, 2020, 41(19): 140-145.
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| [4] |
WANG Shiqi, HUANG Xiaoyun, YI Yang, HUANG Fei, WANG Limei, WANG Hongxun.
Comparison of Physicochemical and Biochemical Characteristics of Crude Polysaccharides from Dimocarpus longan Pulp Dried by Different Methods
[J]. FOOD SCIENCE, 2020, 41(13): 69-75.
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| [5] |
LI Ying, HUANG Dechun, CHEN Guitang, AI Zonghua, JIANG Siqi, KANG Yixin, GAO Shijing.
Polysaccharides from Laminaria japonica: Optimization of Different Extraction Processes and Comparison of Physicochemical Properties and Antitumor Activity
[J]. FOOD SCIENCE, 2019, 40(6): 289-295.
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| [6] |
WU Chunlian, PU Hongbin, QU Jiahuan, SUN Da-wen, WEI Qingyi.
Rapid Microwave-Assisted Preparation of Carbon Quantum Dots and Its Application for Investigating Pro-oxidative Activity of Epigallocatechin-3-gallate
[J]. FOOD SCIENCE, 2019, 40(5): 63-69.
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| [7] |
CAI Sha, SUI Yong, SHI Jianbin, HE Jianjun, CHEN Xueling, FAN Chuanhui, MEI Xin.
Physicochemical Properties of Potato Dietary Fiber and Its Influence on the Quality of Hot Dry Noodles Made from Potato Starch
[J]. FOOD SCIENCE, 2019, 40(4): 87-94.
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| [8] |
LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling.
Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds
[J]. FOOD SCIENCE, 2019, 40(19): 52-59.
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| [9] |
WU Yiliang, ZHONG Lei, MA Ning, PEI Fei, MA Gaoxing, HU Qiuhui.
Immunoregulatory Effect of Soybean Protein Isolate-Pleurotus eryngii Polysaccharide Conjugate on RAW264.7 Cells
[J]. FOOD SCIENCE, 2019, 40(17): 202-207.
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| [10] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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| [11] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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| [12] |
WANG Jiayi, WANG Qian, DING Wu.
Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork
[J]. FOOD SCIENCE, 2018, 39(9): 202-206.
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| [13] |
YANG Mo, XUE Yuan, REN Lu, LEI Hongjie, XU Huaide.
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2018, 39(9): 47-52.
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| [14] |
CHENG Shuzhen, WANG Xiaotuo, ZHANG Jie, XIE Xinfang, WANG Zhidong.
Effect of Electron Beam Dose Rate on Myofibrillar Protein Structure and Physicochemical Characteristics of Chilled Beef
[J]. FOOD SCIENCE, 2018, 39(3): 150-156.
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| [15] |
JIANG Ronghua, DU Jianping, CUI Yang, ZHANG Chunyan, LIU Yangtai, ZHU Jianghui, WANG Xiang, LIU Qing, DONG Qingli.
Quantitative Risk Assessment of Cross-Contamination of Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing
[J]. FOOD SCIENCE, 2018, 39(23): 134-141.
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