| [1] |
DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei.
Effects of Different Milling Methods on the Quality of Whole Wheat Flour
[J]. FOOD SCIENCE, 2025, 46(3): 196-203.
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| [2] |
YUAN Zhihe, LIU Wanchen, WEI Chenxi, AN Jianhui, SHANG Longchen, TAO Yexing, TIAN Cheng, DENG Lingli.
Effect of Chlamydomonas reinhardtii Powder on the Network Structure of Wheat Dough and the Quality of Steamed Bun
[J]. FOOD SCIENCE, 2025, 46(20): 88-99.
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| [3] |
HU Yunchao, LIU Zhijian, WANG Ying, HUANG Haoran, WANG Honghong, WU Cai’e, XIONG Zhixin.
Calibration Set Optimization by Dragonfly Algorithm for Near-Infrared Modeling of Wheat Flour Protein Content
[J]. FOOD SCIENCE, 2024, 45(9): 9-15.
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| [4] |
YANG Yi, ZHAO Xuewei, WEI Xiaoxiao, WANG Hongwei, ZHANG Hua.
Use of the Fermi Function to Describe Wheat Four Water Sorption Hysteresis: Model Parameters χ and k Based on Vrentas-Vrentas Theoretical Simulation
[J]. FOOD SCIENCE, 2024, 45(5): 10-17.
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| [5] |
LI Mingpeng, GAO Kun, WEI Min, WANG Liping, TAN Bin, DING Wenping.
Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles
[J]. FOOD SCIENCE, 2024, 45(14): 172-178.
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| [6] |
LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong.
Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough
[J]. FOOD SCIENCE, 2024, 45(11): 217-225.
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| [7] |
YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin.
Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
[J]. FOOD SCIENCE, 2024, 45(10): 72-79.
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| [8] |
QI Chunyan, XU Xiuli, GUO Wei, LI Xiang, WU Yuping.
Determination of Nine Mycotoxins in Wheat Flour by QuEChERS-Ultra-high Performance Liquid Chromatography-Quadrupole/Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(4): 315-320.
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| [9] |
MENG Linghan, LEI Sijia, WU Di, TANG Xiaozhi.
Flavor Substances and Antioxidant Properties of Quick-frozen Pre-fried Whole Wheat Youtiao after Different Reheating Methods
[J]. FOOD SCIENCE, 2022, 43(4): 167-174.
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| [10] |
QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang.
Effect of Whole Wheat Flour on the Quality of Oil Naan Dough
[J]. FOOD SCIENCE, 2022, 43(18): 55-61.
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| [11] |
ZHOU Haoyu, ZHANG Penghui, LU Sen, NIE Yuanyang, LI Bo.
3D Printing Characteristics of Wheat Flour
[J]. FOOD SCIENCE, 2022, 43(15): 61-68.
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| [12] |
WANG Ziyuan, LI Wanyi, MA Zichu, ZHAO Meng, WANG Jinghan, ZHANG Min.
Efficacy of Light Emitting Diode (LED) Blue Light Treatment in Bacterial Decontamination of Wheat Flour and Its Influence on Wheat Flour Quality
[J]. FOOD SCIENCE, 2022, 43(15): 117-124.
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| [13] |
TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei.
Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products
[J]. FOOD SCIENCE, 2021, 42(9): 347-354.
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| [14] |
ZHAO Yunjiao, ZHANG Weiyi, LI Lecheng, LI Wen, ZHANG Min, LIU Rui, SUI Wenjie, WU Tao.
Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles
[J]. FOOD SCIENCE, 2021, 42(22): 45-52.
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| [15] |
WANG Yan, LI Zhigang, ZHAO Wentao, GUO Wenping, LI Yingying, WANG Juanqiang, JIANG Rui.
Simultaneous Determination of Thiourea, Kojic Acid, Thiabendazole, Thiadiazole and Tetracycline in Flour by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(22): 324-330.
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