| [1] |
FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing.
Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(7): 210-217.
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| [2] |
TANG Shuwei, GAO Ruichang, ZENG Mingyong, FENG Qiufeng, CHEN Yiping, ZHAO Yuanhui.
Physicochemical Changes of Sturgeon Surimi during Gelation
[J]. FOOD SCIENCE, 2019, 40(7): 82-87.
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| [3] |
ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun.
Dynamic Changes of Main Quality Components during Yellow Tea Processing
[J]. FOOD SCIENCE, 2019, 40(16): 200-205.
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| [4] |
CHAI Zihui, LI Hongjun, LI Shaobo, ZHANG Dong, LI Ranran, HE Zhifei.
Microbial, Physical and Chemical Changes of Low-Salt Chinese Bacon during Storage
[J]. FOOD SCIENCE, 2019, 40(11): 201-206.
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| [5] |
FENG Jing, LIN Wanling, LI Laihao, YANG Xianqing, WANG Jinxu, WU Yanyan, HUANG Hui, HU Xiao, HAO Shuxian.
Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation
[J]. FOOD SCIENCE, 2018, 39(4): 1-5.
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| [6] |
WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong.
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
[J]. FOOD SCIENCE, 2017, 38(7): 224-229.
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| [7] |
YANG Jinhui, LI Songli, ZHENG Nan, WEN Fang, WANG Jiaqi.
Effect of Heat Treatment on Milk Components and Changes in Heat-Sensitive Components: A Review
[J]. FOOD SCIENCE, 2017, 38(7): 302-308.
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| [8] |
GAO Hai,, CAI Huanhuan,, ZHU Zhiwei,.
Comparative Study of Effects of Light Exposure and Storage Temperature on the Quality of Grass Carp Fillets and Salmon Fillets
[J]. FOOD SCIENCE, 2017, 38(15): 244-249.
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| [9] |
XIA Xuejuan1, ZHENG Jiong1,2,*, YE Xiujuan1, WU Jinsong1, KAN Jianquan1,2.
Detection of Lactococcus lactis in Pickled Ma Bamboo Shoots by Quantitative Real-time PCR
[J]. FOOD SCIENCE, 2016, 37(4): 88-92.
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| [10] |
ZHANG Xinlin, XIE Jing*, QIAN Yunfang, LIU Yongji, ZENG Danni.
Detection of Microfloral Changes in Salmon during Cold Chain Storage and Transport at 4℃ by PCR-DGGE and Phenotypic Analysis
[J]. FOOD SCIENCE, 2016, 37(24): 271-277.
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| [11] |
WANG Qian, JIANG Wanzhou, REN Sijie, HU Lülin, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effect of Oat Bran Addition on the Quality of Pork Meatballs
[J]. FOOD SCIENCE, 2016, 37(23): 70-77.
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| [12] |
GUO Dan, HAN Yingqun, HAO Yi*.
Changes in Physiology and Quality of Fruits of Different Apple Varieties during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(22): 289-294.
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| [13] |
LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping.
SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup
[J]. FOOD SCIENCE, 2016, 37(22): 149-154.
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| [14] |
LI Jing, WANG Xiaorui, LIU Hongying,*, QI Fengsheng,*.
Effect of Modified Atmosphere Packaging on Quality Preservation of Scophthalmus maximus during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(22): 313-317.
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| [15] |
HUANG Wenbo, XIE Jing, LUO Chao, WU Xingyin, DONG Hanbo.
Effect of Temperature Fluctuation on Quality Changes of Red Drum (Sciaenops ocellatus) in Cold Chain Logistics
[J]. FOOD SCIENCE, 2016, 37(18): 268-274.
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