[1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[2] |
WANG Qi, ZHU Yang, CHEN Jianshe.
Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception
[J]. FOOD SCIENCE, 2021, 42(9): 222-232.
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[3] |
NING Yawei, LIU Zhuo, YANG Zheng, MA Junmei, FAN Sufang, LI Qiang, ZHANG Yan.
Simultaneous Detection of Three Major Milk Allergens in Food by UPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 270-276.
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[4] |
HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong.
Advances in Food Allergen Epitope Localization Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 292-300.
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[5] |
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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[6] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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[7] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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[8] |
WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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[9] |
ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing.
Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(3): 1-6.
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[10] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[11] |
MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen.
Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour
[J]. FOOD SCIENCE, 2021, 42(17): 291-298.
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[12] |
WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian.
Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1
[J]. FOOD SCIENCE, 2021, 42(17): 106-112.
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[13] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
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[14] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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[15] |
NING Yawei, YANG Zheng, MA Mengge, LIU Zhuo, CHEN Yi, ZHAO Zhongqing, LI Qiang, ZHANG Yan.
Progress in Common Food Allergens and Technologies for Their Detection
[J]. FOOD SCIENCE, 2021, 42(15): 319-328.
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