| [1] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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| [2] |
ZHOU Lili, ZHU Yanwen, JIANG Xiaoxia, ZHANG Xuan, TAN Dehong, LIU Ling, BAI Bing.
Anticoagulant Effect of Garlic Oil
[J]. FOOD SCIENCE, 2021, 42(17): 127-132.
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| [3] |
CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi.
Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head
[J]. FOOD SCIENCE, 2021, 42(11): 71-77.
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| [4] |
DU Zhenxing, ZHOU Siyi, ZHONG Saiyi, CHEN Guanlan, CHEN Jianping,, CHEN Suhua,, HONG Pengzhi,.
Physicochemical Properties and Anticoagulant Activity of Heparin from Different Marine Organisms
[J]. FOOD SCIENCE, 2019, 40(17): 134-140.
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| [5] |
CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan.
Processing of Spicy Volvaria volvacea and Its Flavor Characteristics
[J]. FOOD SCIENCE, 2018, 39(8): 135-140.
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| [6] |
LIU Lingfei, CHEN Yinghui, XU Jingting, CHEN Zhenjia, GUO Shuntang.
Effect of Different Modes of Magnesium Chloride Addition on Tofu Quality Properties
[J]. FOOD SCIENCE, 2017, 38(7): 102-108.
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| [7] |
ZHENG Yuanyuan, DING Guofang, YANG Zuisu, YU Fangmiao, JIA Yinglu, WU Zongze, CHEN Rui.
Enzymatic Preparation and Antithrombotic Activity of Anticoagulant Peptides from Perinereis aibuhitensis
[J]. FOOD SCIENCE, 2017, 38(23): 171-177.
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| [8] |
DENG Yajun, TAN Yang, FENG Xuqiao, YANG Bing, ZHOU Fen, LIU Dan, ZHANG Junlong, LIU Huan.
Progress in the Development of Fruit-Vegetable Film as a Novel Processed Food
[J]. FOOD SCIENCE, 2017, 38(21): 302-307.
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| [9] |
ZHANG Yaolei, HUANG Lixin, ZHANG Caihong, XIE Pujun, ZHANG Qiong, DING Shasha.
Purification and Structural Analysis of Polysaccharides from Fruits of Zizyphus jujube Mill. cv. Hupingzao
[J]. FOOD SCIENCE, 2016, 37(3): 33-37.
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| [10] |
LIU Mengjie, CHEN Shouwen, WEI Xuetuan.
Rapid Isolation of a Strain with High Nattokinase Activity and Characterization of As-Fermented Natto Food
[J]. FOOD SCIENCE, 2016, 37(21): 131-135.
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| [11] |
Lü Haipeng, ZHANG Yue, CHEN Xinghua, CAI Liangsui, LIN Zhi.
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
[J]. FOOD SCIENCE, 2016, 37(20): 42-50.
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| [12] |
PAN Ying, XU Jingwei.
Isolation, Purification and Antioxidant Activity of Polysaccharides from Zizyphus jujube cv. Dongzao
[J]. FOOD SCIENCE, 2016, 37(13): 89-94.
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| [13] |
Lü Haipeng, LIANG Mingzhi, ZHANG Yue, WANG Libo, LIN Zhi.
Major Chemical Components and Antioxidant Activity in Tea Infusion of Tea Products Obtained from the Special Tea Germplasm ‘Zijuan’ Using Different Processing Technologies
[J]. FOOD SCIENCE, 2016, 37(12): 122-127.
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| [14] |
GAO Yong-xin，HU Qiu-hui，YANG Wen-jian，FANG Yong，MA Ning，ZHAO Li-yan.
Production of Lentinus edodes Biscuits and Analysis of Characteristic Aroma Components
[J]. FOOD SCIENCE, 2013, 34(8): 58-63.
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| [15] |
SHANGGUAN Jia1，WU Wei-guo2,*，FU Dong-he3，XIAO Xin-liang4.
Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies
[J]. FOOD SCIENCE, 2013, 34(5): 36-41.
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