[1] |
WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi.
Progress on Strategies for Inhibition of Acrylamide Formation in Foods
[J]. FOOD SCIENCE, 2021, 42(17): 333-342.
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[2] |
CHEN Chen, ZHOU Wenya, YUAN Jiajie, YU Haiyan, TIAN Huaixiang.
Recent Progress in Biosynthesis of 3-Methylbutanal and Its Contribution to Nutty Flavor in Cheese
[J]. FOOD SCIENCE, 2020, 41(7): 228-233.
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[3] |
JIA Zixuan, RAN Anqi, LIU Jishan, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Effect of Industrial Modifications on Soybean Protein Structure and the Texture and Microstructure of Soybean Protein-Myofibrillar Protein Hybrid Gels
[J]. FOOD SCIENCE, 2020, 41(4): 67-73.
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[4] |
WANG Hongguang, AN Na, CHE Jiantu.
Application of Aroma Fingerprinting in Identification of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2019, 40(8): 319-325.
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[5] |
LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang.
Ethyl Carbamate in Wine: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 289-295.
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[6] |
CHEN Jia, XING Xiaoying, FENG Zhihong, WANG Rufu.
Screening and Aroma Characteristics of Ester-Producing Yeasts as Starter Cultures for Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2019, 40(16): 144-151.
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[7] |
LIANG Jiling, WANG Cenyi, CHEN Ning, WANG Mei.
Recent Progress in Regulation of Dietary Nutrition for Sarcopenia
[J]. FOOD SCIENCE, 2019, 40(1): 303-312.
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[8] |
JIAO Shenjiang, ZHAO Zhilei, ZHANG Liang, HUANG Feng, CHEN Wenbo, ZHANG Chunjiang, ZHANG Hong.
Effect of Marination Pretreatment on the Quality of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2018, 39(15): 72-79.
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[9] |
CHEN Lin, WEN Jiaxin, WU Xia, LEI Yi, ZHANG Rong.
Rapid Simultaneous Determination of 14 Adulterated Industrial Dyes in Chilli Products by a Modified QuEChERS Method Coupled with LC-MS/MS
[J]. FOOD SCIENCE, 2017, 38(8): 296-302.
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[10] |
LIU Tingting, WU Yuying, QIN Yuting, ZHANG Yanrong.
Characteristics of Protein from Mung Bean Starch Processing Wastewater
[J]. FOOD SCIENCE, 2017, 38(5): 104-110.
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[11] |
XU Lei,LI Chunyan,CHEN Ning,FAN Jingjing.
Exercise and Nutrition Interventions of Sarcopenic Obesity and Underlying Mechanisms
[J]. FOOD SCIENCE, 2017, 38(21): 279-286.
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[12] |
XUE Huali, BI Yang, ZONG Yuanyuan, PU Lumei, WANG Yi, LI Yongcai.
Progress in Mycotoxins Contamination and Detection in Fruits and Vegetables and Their Processed Products
[J]. FOOD SCIENCE, 2016, 37(23): 285-291.
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[13] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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[14] |
GUO Liyun, YANG Xiaolan.
Separation of Melanoidin from Shanxi Aged Vinegar and Its Antibacterial Activity
[J]. FOOD SCIENCE, 2016, 37(13): 25-30.
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[15] |
LI Yingying, GAO Wen, ZHOU Guoping.
Case Analysis of Contaminated Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2016, 37(12): 226-231.
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