[1] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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[2] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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[3] |
LÜ Jian, ZUO Lixu, BI Jinfeng, ZHONG Zhengchang, GUO Chongting, LI Xuan.
Effect of Steam Blanching Pretreatment on Physical and Functional Properties, Dissolution of Functional Components and Taste of Tibetan-Grown Prunus mira Koehne Powder
[J]. FOOD SCIENCE, 2020, 41(22): 49-56.
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[4] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
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[5] |
XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei.
XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei
[J]. FOOD SCIENCE, 2019, 40(20): 171-177.
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[6] |
HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui.
Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging
[J]. FOOD SCIENCE, 2018, 39(6): 194-199.
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[7] |
LI Yanli, DING Shenghua, GAO Wei, XIE Qiutao, LI Gaoyang.
Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb
[J]. FOOD SCIENCE, 2018, 39(17): 53-60.
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[8] |
ZHANG Wen’e, WANG Changlei, LI Xue, SHI Binbin, PAN Xuejun.
Effects of Blanching Time on Nutritional Quality and Antioxidant Activities of Walnut (Juglans sigillata) Male Inflorescences
[J]. FOOD SCIENCE, 2017, 38(18): 99-105.
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[9] |
TIAN Xiang,, LIU Sichen,, WANG Haigang,, QIN Huibin,, QIAO Zhijun,.
Application of Near Infrared Diffuse Reflectance Spectroscopy in Rapid Detection of Crude Protein and Starch in Foxtail Millet
[J]. FOOD SCIENCE, 2017, 38(16): 140-144.
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[10] |
ZHANG Jialing, PAN Guang, ZHANG Guiming, CHENG Yinghui, XIANG Caiyu, CHEN Zhinan, XIE Zhongwen, LING Xingyuan.
Quantitative Detection of Transgenic Maize Event VCO-01981-5 with Droplet Digital PCR
[J]. FOOD SCIENCE, 2017, 38(12): 246-252.
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[11] |
ZHOU Xinli, ZHANG Xiaomin, DAI Cheng.
Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot
[J]. FOOD SCIENCE, 2017, 38(12): 157-163.
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[12] |
CHEN Dixin, ZHAO Liangyi, YANG Yingjun, SHI Chaonan, CHEN Xusheng.
Effect of Ginkgo biloba Leaf Extract Combined with Sodium Ascorbate on Storage Quality of Fresh-Cut Dangshan Pear
[J]. FOOD SCIENCE, 2017, 38(11): 243-248.
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[13] |
YU Xiang, MIAO Xiugang, ZHANG Beibei, MA Zhengqiang, ZHANG Jingfang.
Effect of Blanching on Chemical Composition and Color of Pumpkin Leaves
[J]. FOOD SCIENCE, 2016, 37(7): 44-49.
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[14] |
TANG Lulu, YI Jianyong, BI Jinfeng, HOU Xujie, WU Xinye, ZHOU Mo.
Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying
[J]. FOOD SCIENCE, 2016, 37(21): 73-78.
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[15] |
XU Xinxin, CHEN Huiling, MAO Lisha, HU Xinnan.
Migration Pattern of Trimethyltin from PVC Food Packaging Materials to Food Simulants
[J]. FOOD SCIENCE, 2016, 37(14): 193-197.
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