| [1] |
YOU Yuming, TANG Jie, ZHANG Meixia, WANG Daping, LU Hongjia.
24-Epibrassinolide Alleviates Chilling Injury in Baby Ginger Rhizome by Regulating Active Oxygen and Phenolic Metabolism
[J]. FOOD SCIENCE, 2021, 42(3): 273-280.
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| [2] |
FU Yunyun, JIANG Cheng, ZHANG Jing, WANG Penglin, JIANG Linjun, LIAO Li, KONG Yan, YAN Xiaoqian, CHEN Anjun.
Multivariate Analysis of the Effect of Calcium Lactate on the Quality of Baby Ginger Rhizome during Low-Temperature Storage
[J]. FOOD SCIENCE, 2020, 41(3): 165-170.
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| [3] |
ZHANG Xuan, GE Yonghong, WANG Jianyuan, MEN Yanyu, SUN Tong, LI Jianrong.
Preservation Effect of KGM/CS Composite Coatings Modified by Gingerin and In Situ Synthesized SiOx on Ginger Rhizomes
[J]. FOOD SCIENCE, 2020, 41(11): 207-213.
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| [4] |
JIANG Jinyong, TANG Haibing, LUAN Donglei, LI Li.
Effect of Polylactic Acid/Poly(butylene succinate-co-adipate) Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-Cut Broccoli
[J]. FOOD SCIENCE, 2019, 40(13): 274-280.
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| [5] |
CHEN Tuanwei, LU Ju, KANG Binbin, ZHANG Lingyan, LIN Hetong.
Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits
[J]. FOOD SCIENCE, 2018, 39(23): 176-181.
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| [6] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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| [7] |
FENG Xin, XIA Yu, CHEN Guitang, XU Jiajia, LIAO Xiaojun, ZHAO Liyan,.
Purification and Structural Analysis of Polysaccharides from Ginger Peels
[J]. FOOD SCIENCE, 2017, 38(6): 185-190.
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| [8] |
LEI Zhifang, XIE Jing, YIN Le, LI Yanni, GAO Lei, YIN Lei.
Effect of Storage Temperature and Ginger Essential Oil on Quality Indicators and the Formation of Biogenic Amines in Tuna as well as Correlation between Quality Indicators and Biogenic Amine Contents
[J]. FOOD SCIENCE, 2017, 38(3): 45-53.
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| [9] |
LI Wei, CHENG Chao, MO Kaiju.
Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes
[J]. FOOD SCIENCE, 2017, 38(19): 137-142.
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| [10] |
GUO Yanyin, NIAN Binbin, Lü Fengyan.
Effect of O2/CO2 Controlled Atmospheres on Physiological Metabolism and Mortality of Pnyxia scabiei Hopkins during Storage of Ginger
[J]. FOOD SCIENCE, 2016, 37(8): 272-276.
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| [11] |
HUANG Ke, LI Boning, LUO Jie, PANG Min, LIU Yiqing, ZOU Yong.
Salmonella enterica Causes Bacterial Disease in Ginger and Induces Host Antioxidant Response
[J]. FOOD SCIENCE, 2016, 37(7): 152-156.
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| [12] |
WU Yanyan, QIAN Xixi, LI Laihao, DENG Jianchao, YANG Xianqing, CHEN Shengjun, LIN Wanling.
Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish
[J]. FOOD SCIENCE, 2016, 37(18): 190-196.
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| [13] |
WU Hao, WANG Yiying, DING Jun, WANG Chengrong, ZHANG Xiao.
Effects of Chitosan/Bamboo Leaf Antioxidant Treatments on the Quality of Fresh-Cut Ginger during Storage
[J]. FOOD SCIENCE, 2016, 37(10): 283-288.
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| [14] |
WANG Yongli, LI Feng, QIAO Weiwei, CHEN Xiao，HUANG Mingming, LI Lianghao, ZHANG Jianhao.
Inhibition of Microorganism and Biogenic Amines Formation in Dry-Cured Bacons by Gingerol
[J]. FOOD SCIENCE, 2015, 36(3): 29-34.
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| [15] |
HU Yan-yun1,2, XU Hui-qun1, SONG Wei1,2, Lü Ya-ning1,2, WANG Lan-feng1, HAN Fang1,2, ZHENG Ping1,2,*.
Identification of Adulterated Natural Ginger Oil Using Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(6): 176-179.
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