| [1] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
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| [2] |
XU Mingfang, CHEN Gengnan, SHEN Linyan, WANG Yangyang, LI Yan, HUANG Xiaojing.
Screening and Cultivation of Pleurotus ostreatus: Optimization of Cultivation Conditions for Mycelial Ergosterol Production and Ultraviolet Light-Induced Conversion into Vitamin D2 in Fruit Body
[J]. FOOD SCIENCE, 2019, 40(18): 173-181.
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| [3] |
ZHU Kaili, CHEN Jingchao, FAN Qingping, HUI Ailing.
Improved Separation Efficiency of Polyunsaturated Fatty Acids from Simulated Flaxseed Oil by Ultra-high Pressure-Assisted Urea Adduction Method
[J]. FOOD SCIENCE, 2019, 40(1): 130-136.
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| [4] |
LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan.
Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus
[J]. FOOD SCIENCE, 2018, 39(8): 45-49.
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| [5] |
YAN Longjie, SHEN Jiandong, ZHANG Lingjing, WENG Ling, HU Liping, CAO Minjie,.
Characterization of Cathepsin L from Litopenaeus vannamei and Its Effect on Muscular Protein Degradation
[J]. FOOD SCIENCE, 2017, 38(22): 34-40.
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| [6] |
GU Saiqi, YU Xiaomei, CAI Yanping, DING Yuting.
Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film
[J]. FOOD SCIENCE, 2017, 38(21): 245-251.
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| [7] |
PAN Xuchi, XU Jianfeng, FU Yusheng, Lü Liuzhuang, YU Xiaowei.
Antibacterial Ingredients and Mechanism of Volatile Oils from Three Kinds of Plants against Foodborne Bacteria
[J]. FOOD SCIENCE, 2017, 38(13): 143-149.
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| [8] |
XU Wei, WANG Guixin.
Effect of Homogenization on the Stability of Physalis pubescens L. Juice and Characterization of Its Particle Size and Morphology
[J]. FOOD SCIENCE, 2016, 37(4): 68-72.
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| [9] |
REN Guoyan, CAO Li, WANG Yuqin, GUO Jinying, SONG Ya, KANG Huaibin, CUI Guoting, WU Ying, HAN Shuyu.
Effect of Different Cooking Methods on the Quality of Lamb Meat
[J]. FOOD SCIENCE, 2016, 37(19): 24-30.
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| [10] |
QI Tiantian1, ZHANG Chan1,2,*, HU Jimei3, LANG Tiandan2, WANG Chengtao1,2,*, ZHAO Jixing4.
Monascus purpureus Mutant Strains with High Monacolin K Yield Obtained by Atmospheric and Room Temperature Plasmas
[J]. FOOD SCIENCE, 2015, 36(9): 66-70.
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| [11] |
ZHU Xiao-qian1，FAN Zhi-hong1,*，WANG Shu-ying1，YU Yu-ting1，WU Wei2.
Effect of Domestic Pressure Cooking on Quality of Cooked Rice
[J]. FOOD SCIENCE, 2013, 34(21): 55-59.
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| [12] |
ZHUYi，WANGZhang-gui，PENGZeng-qi，JINHong-guo，WANGRong-rong，YAOYao，ZHANGYa-wei，WANGFu-long.
Microscopic Structure Properties of Fat Particles in Meat Batters Prepared under Shearing Conditions
[J]. FOOD SCIENCE, 2012, 33(7): 73-77.
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| [13] |
HU Jing，ZHAO Xiao-hui，ZHU Chun-yu，HU Feng-qing，HUI Jing.
Inhibitory Effect and Mechanisms of Sophorolipids against Staphyloccocus aureus
[J]. FOOD SCIENCE, 2012, 33(5): 33-36.
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| [14] |
.
SEM Analysis of Starch Granules in Dough Matured with Different Microorganisms
[J]. FOOD SCIENCE, 2012, 33(21): 114-116.
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| [15] |
WANG Yu-bin，ZHANG Chao，MA Yue，ZHAO Xiao-yan，YUE Xi-qing.
Microencapsulation and Properties of Purple Corn (Zea may L.)Anthocyanins
[J]. FOOD SCIENCE, 2011, 32(8): 61-64.
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