| [1] |
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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| [2] |
HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong.
Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(14): 187-194.
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| [3] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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| [4] |
MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan.
Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(14): 30-35.
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| [5] |
KANG Zhimin, ZHANG Kangyi, LI Jing, WU Yabei, GAO Lingling, WEN Qingyu, MAO Xinya.
Effect of Different Yeast Strains on Fermentation of Green Wheat Flour Incorporated Dough and Quality of Deep-Fried Twisted Dough Sticks
[J]. FOOD SCIENCE, 2019, 40(2): 46-51.
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| [6] |
ZHAO Xin, ZHANG Ren, WANG Wei, LI Chunyang.
Using Near-Infrared (NIR) Spectroscopy for Rapid, Quantitative Detection of Kojic Acid in Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(8): 249-255.
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| [7] |
LIANG Xinhong, FENG Longfei, WANG Tianlin, SUN Junliang, RAN Junjian, LIU Benguo, MO Haizhen.
Effect of Addition of Sweet Potato Residue Treated by Steam Explosion on Wheat Flour Properties and Quality Characteristics of Cookies
[J]. FOOD SCIENCE, 2018, 39(23): 60-65.
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| [8] |
LIU Zhuang, ZHANG Penghui, YAO Yaya, ZHANG Huiyan, OUYANG Lingli, LI Huijing.
Effect of Coix Seed Flour on Processing Properties of Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(20): 99-103.
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| [9] |
LIU Aifeng, WANG Canguo, CHENG Dungong, SUN Zhengjuan, LI Haosheng, SONG Jianmin, CAO Xinyou, ZHAO Zhendong, LIU Jianjun.
Quality Characteristics of Waxy Wheat Flour Blending with Non-Waxy Wheat Flour and Its Effect on Noodle-Making Quality
[J]. FOOD SCIENCE, 2017, 38(3): 94-100.
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| [10] |
WANG Xuejiao, SUN Xuchun, LAN Yongli, LI Tengyu, SHI Shuai, YANG Xia, FENG Xianchao, LI Zhixi.
Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat
[J]. FOOD SCIENCE, 2017, 38(24): 68-73.
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| [11] |
ZHAO Jikai, WANG Fengcheng, FU Wenjun, WANG Mengjie.
Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(21): 158-164.
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| [12] |
LEI Ji, HUANG Chengyu.
Effects of Fermentation on Iron Bioavailability in Wheat Flour Assessed with an in Vitro Digestion/Caco-2 Cell Model
[J]. FOOD SCIENCE, 2017, 38(16): 99-103.
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| [13] |
LUO Yun, FENG Peng, ZHU Kexue, GUO Xiaona, PENG Wei, ZHOU Huiming*.
Effect of Egg White Powder on the Quality of Wheat Flour and Noodle
[J]. FOOD SCIENCE, 2015, 36(19): 39-43.
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| [14] |
ZHANG Huan-xin, ZHANG Wei, XU Chun-zhong.
Effect of Waxy Wheat Flour on Rheological Properties of Flour Blending and Steamed Bread Quality
[J]. FOOD SCIENCE, 2014, 35(3): 80-84.
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| [15] |
XU Yi-ru, LIU Cui-ling*, SUN Xiao-rong, WU Sheng-nan, DONG Xiu-li.
Determination of Wheat Flour Adulteration Based on Near- and Mid-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(12): 128-132.
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