| [1] |
WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui.
Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(5): 39-45.
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| [2] |
YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi.
A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles
[J]. FOOD SCIENCE, 2021, 42(18): 321-328.
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| [3] |
XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo.
Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry
[J]. FOOD SCIENCE, 2021, 42(16): 267-272.
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| [4] |
LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen.
Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 131-138.
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| [5] |
ZHOU Yajun, LI Wenlong, CHEN Yan, WANG Shujie.
Effects of Bamboo Leaf Extract on the Quality and Nitrite Content of Low-Nitrite Western-Style Smoked Ham
[J]. FOOD SCIENCE, 2020, 41(24): 9-15.
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| [6] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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| [7] |
LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen.
Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation
[J]. FOOD SCIENCE, 2020, 41(2): 141-147.
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| [8] |
ZHANG Nawei, CHEN Fengyi, LI Erhu.
Inhibition of Biogenic Amines and Nitrite in Kimchi by Blueberry Pomace Addition
[J]. FOOD SCIENCE, 2020, 41(17): 1-8.
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| [9] |
NI Sisi, FAN Lihua, LIAO Xinyu, SHEN Mofei, LIU Donghong, DING Tian.
Recent Advances in Nitrite Replacement by Cold Plasma Technology in Meat Products
[J]. FOOD SCIENCE, 2020, 41(11): 233-238.
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| [10] |
HAN Ge, CHEN Qian, KONG Baohua.
Recent Advances in Application of Cold Plasma Technology in Meat Preservation and Processing
[J]. FOOD SCIENCE, 2019, 40(3): 286-292.
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| [11] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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| [12] |
LIU Pengxue, LIU Haotian, ZHANG Huan, KONG Baohua.
Effect of Partial Substitution of Sodium Nitrite with Glycosylated Nitrosohaemoglobin on Quality of Harbin Air-Dried Sausage
[J]. FOOD SCIENCE, 2019, 40(16): 45-51.
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| [13] |
CHEN Simin, LUO Tonghui, FEI Yongtao, WU Jianfeng, LIU Dongmei.
Cloning, Expression and Purification of the Nitrite Reductase Gene from Bacillus cereus LJ01
[J]. FOOD SCIENCE, 2018, 39(6): 69-74.
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| [14] |
HOU Aixiang, WANG Yiqi, HUANG Qing, LI Zongjun.
Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China
[J]. FOOD SCIENCE, 2018, 39(6): 237-245.
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| [15] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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