[1] |
GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui.
Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction
[J]. FOOD SCIENCE, 2020, 41(24): 242-250.
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[2] |
HAN Keyan, HUANG Jichao, LIU Dongmei, ZHOU Xinghu, HUANG Ming.
Optimization of Maillard Reaction Conditions for Enzymatic Hydrolysate of Duck Bone Protein
[J]. FOOD SCIENCE, 2018, 39(4): 261-267.
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[3] |
FAN Qin, LIU Shuliang, WU Congming, HAN Xinfeng, ZHOU Kang, LIU Dongxiang, HOU Xiaogang.
Drug Resistance Changes and Analysis of Beta-Lactam Drug Resistance Genes in Staphylococcus aureus from Fresh Milk
[J]. FOOD SCIENCE, 2015, 36(3): 147-151.
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[4] |
LIU Meiying1, LI Xiaolong1, LIANG Zhuo1, ZHANG Zhenwen1,2,*.
Comprehensive Quality Assessment of Table Grapes Varieties Using Fuzzy Mathematics and Cluster Analysis
[J]. FOOD SCIENCE, 2015, 36(13): 57-64.
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[5] |
CHENG Hai-tao.
A New Method for Preparation of Vitamin E Acetate Using SO42-/TiO2 Solid Super Acid and Spectroscopic Characterization
[J]. FOOD SCIENCE, 2012, 33(4): 57-61.
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[6] |
TAN Xiang-feng,YU Hai,GE Qing-feng,WANG Zhi-jun.
Optimization of Preparation Process for Mushroom Soup by Uniform Design and Fuzzy Mathematics
[J]. FOOD SCIENCE, 2012, 33(2): 115-118.
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[7] |
JI Shu-juan,ZHOU Qian,FENG Jing-yuan.
Analysis of Major Nutritional Components in Fresh Milk from Different Areas of Liaoning
[J]. FOOD SCIENCE, 2011, 32(18): 316-318.
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[8] |
HU Xuan,XIA Yan-bin*.
An Improved Sensory Comprehensive Evaluation Method for Chopped Hot Pepper Based on Fuzzy Mathematics
[J]. FOOD SCIENCE, 2011, 32(1 ): 95-98.
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[9] |
MENG Li.
High Performance Ion Chromatographic Determination of Thiocyanate in Fresh Milk
[J]. FOOD SCIENCE, 2010, 31(6): 227-229.
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[10] |
WANG Chu-yi1,GUO Jian-gong2,HASI Su-rong1,JIRI Mu-tu2,*.
Effects of Sonid Bactrian Camel Fresh Milk on Immune Function in Tumor-bearing Mice and Its Antitnmor Effect
[J]. FOOD SCIENCE, 2009, 30(3 ): 270-273.
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[11] |
PAN Zhi-li1,SUN Fu-zhen2,WANG Na1,XIE Xin-hua1,WANG Feng-qing1,AI Zhi-lu1,*.
Compound Preservative on Quality of Fresh Milk
[J]. FOOD SCIENCE, 2009, 30(23 ): 74-78.
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[12] |
HUANG Xian-Qing.
Sterilization Effect of Surfactin on Escherichia coli O157 in Fresh Milk
[J]. FOOD SCIENCE, 2009, 30(11): 91-94.
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[13] |
LIU Fei-Yun, PAN Dao-Dong.
Bacteria Removing of Fresh Milk with Ceramic Membrane Technology
[J]. FOOD SCIENCE, 2008, 29(3): 256-259.
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[14] |
LIU Fei-Yun, PAN Dao-Dong, YAN Yu-Ting.
Study on Sterilization of Fresh Milk with Ultrasonic Technology
[J]. FOOD SCIENCE, 2008, 29(12): 346-349.
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[15] |
WANG Hui, PENG Xin-Kai, LI Wen-Li, CAO Xiao-Yan, HUANG Hui, HU Chao-Hui.
Study on Determination of Melamine in Fresh Milk and Dairy Product by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2008, 29(10): 531-535.
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