| [1] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
|
| [2] |
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.
|
| [3] |
WANG Lu, WANG Weiwei, WANG Yanxia, ZHANG Yao, SONG Yuanda.
Screening, Identification and Fermentation Characteristics of Lactic Acid Bacteria for Fermentation of Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(10): 166-171.
|
| [4] |
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.
|
| [5] |
MA Yaqin, LI Nannan, ZHANG Zhen.
Advances in Application of Pulsed Electric Field in Fruit and Vegetable Juice Sterilization
[J]. FOOD SCIENCE, 2018, 39(21): 308-315.
|
| [6] |
WANG Kaili, LI Xiuming, WANG Yang, MA Lizhen, ZHU Yingchun.
Effects of Partial Substitution of Nitrate with Mixed Fruit and Vegetable Slurries on Reducing Nitrosamines in Fermented Sausage
[J]. FOOD SCIENCE, 2018, 39(12): 60-66.
|
| [7] |
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.
|
| [8] |
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.
|
| [9] |
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.
|
| [10] |
SUN Yami, Lü Yan, WU Yinliang*.
Fast Simultaneous Determination of Sixteen Novel Amide Fungicides in Vegetables and Fruits by Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2015, 36(12): 230-236.
|
| [11] |
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.
|
| [12] |
MA Jie1,2，HU Wen-zhong2,*，BI Yang1，JIANG Ai-li2.
Advances in Active Oxygen Generation and Antioxidant System of Fresh-Cut Fruits and Vegetables
[J]. FOOD SCIENCE, 2013, 34(7): 316-320.
|
| [13] |
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.
|
| [14] |
Jie XIAO DONG Quan.
Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice
[J]. FOOD SCIENCE, 2012, 33(21): 363-367.
|
| [15] |
PENG Yi-jiao.
Optimization of Processing Technology and Formulation of Walnut-Soybean Protein Beverage
[J]. FOOD SCIENCE, 2012, 33(2): 286-289.
|
