[1] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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[2] |
CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong.
Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit
[J]. FOOD SCIENCE, 2020, 41(3): 47-54.
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[3] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[4] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[5] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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[6] |
CHU Wenjing, SHENG Danmei, ZHANG Nan, YU Yan, ZHANG Feng, YE Shuangshuang.
Hot-Air Drying of Red-Fleshed Pitaya: Kinetic Modelling and Quality Changes
[J]. FOOD SCIENCE, 2019, 40(17): 150-155.
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[7] |
XIA Yu, LUO Huibo, ZHOU Ping, HUANG Dan, DENG Bo, SHEN Caiping, WU Jiefeng.
Comparison of Fungal Communities in Daqu with Different Treatments
[J]. FOOD SCIENCE, 2018, 39(22): 166-172.
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[8] |
SUN Yue, LIU Yunhong, YU Huichun, LI Xiaofang.
Drying Characteristics and Process Simulation of Ultrasound-Assisted Hot Air Drying of Purple-Fleshed Sweet Potato Based on Weibull Distribution Model
[J]. FOOD SCIENCE, 2017, 38(7): 129-135.
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[9] |
LI Yanjie, GAO Yanhong, WANG Peng, WANG Chenjie, LI Fanyue.
Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity
[J]. FOOD SCIENCE, 2017, 38(6): 209-214.
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[10] |
JIAO Jiao, LI Kai, LI Shuping, MIAO Xiaoxiao, ZHANG Shengwan.
Analysis of Volatile Compounds in Fermented Chinese Jujube Wine by Headspace Solid Phase Micro-Extraction and
Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(4): 197-203.
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[11] |
SUN Shipeng, PENG Jun, LI Rui, ZHU Zhaolong, Vázquez-Arellano MANUEL, FU Longsheng.
Early Detection of Mechanical Damage in Chinese Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) Using NIR Hyperspectral Images
[J]. FOOD SCIENCE, 2017, 38(2): 301-305.
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[12] |
PENG Bangyuan, ZHANG Yu, ZHANG Hongli, DING Zhuhong.
Quality Analysis and Drying Modeling of Rosa roxburghii Tratt. Pomace
[J]. FOOD SCIENCE, 2017, 38(11): 161-167.
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[13] |
LI Xiangli, LIU Jing, XIAO Xian.
Separate and Joint Effects of Hot Air Drying and Microwave Drying on the Quality of Leaves of Toona sinensis
[J]. FOOD SCIENCE, 2015, 36(18): 64-68.
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[14] |
MENG Yue-cheng, WANG Lei, CHEN Jie, FANG Sheng, LI Shi-yao.
Mathematical Modeling of Hot Air Drying of Ginger Slices and Their Color Changes
[J]. FOOD SCIENCE, 2014, 35(21): 100-105.
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[15] |
ZHOU Yu-han,BI Jin-feng,CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, CHEN Rui-juan.
Effect of Drying Methods on Quality Characteristics of Jujube Powder
[J]. FOOD SCIENCE, 2014, 35(11): 36-41.
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