| [1] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [2] |
ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru.
Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(8): 330-339.
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| [3] |
XIANG Cong, ZHONG Mengzhen, HUO Jiaying, LI Shugang, MA Lulu.
Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 281-291.
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| [4] |
YANG Wenhua, YE Huiling, WANG Hui, TU Zongcai, FAN Yan, XIAO Gengsheng, WANG Qin.
Research Advances in Hen’s Egg Allergen and Techniques for Reducing Its Allergenicity
[J]. FOOD SCIENCE, 2025, 46(10): 333-345.
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| [5] |
ZHANG Yaqi, CHI Yujie, CHI Yuan.
Mechanism and Kinetic Analysis of Sterilization of Escherichia coli on Shell Eggs by Ultrasound-Assisted Steam Treatment
[J]. FOOD SCIENCE, 2024, 45(4): 26-34.
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| [6] |
XIE Min, GONG Lihui, GUANG Yelan, FEI Dan, ZHOU Yaomin, XU Jun.
Quality Analysis and Comprehensive Evaluation of Dongxiang Blue-Shelled Eggs at Different Laying Stages
[J]. FOOD SCIENCE, 2024, 45(23): 187-193.
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| [7] |
ZHENG Dan, YU Danrong, MIAN Haiyang, SUN Yaogui, LIU Chunyou, ZHANG Xiaoyu, YU Zhihui.
Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism
[J]. FOOD SCIENCE, 2024, 45(21): 68-80.
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| [8] |
HUO Jiaying, PAN Li, XIN Xiaojuan, DONG Shijian, LI Shugang.
Research Progress on the Antibacterial Properties and Enhancement of Egg White Lysozyme and Its Application in Foods
[J]. FOOD SCIENCE, 2024, 45(21): 29-38.
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| [9] |
WANG Xiaotuo, LI Shugang, CHEN Yuhang, ZHANG Jingshou, XIAO Hongwei.
Recent Advances in Emerging Sterilization and Quality Control Techniques for Liquid Eggs
[J]. FOOD SCIENCE, 2024, 45(21): 81-93.
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| [10] |
CHEN Mengying, GONG Lan, HE Tao, ZHU Lei, LUAN Fengting, DOU Weisheng, SHAO Xuemei,FANG Xiaomin, YOU Zhaorong, WEI Ruicheng, WANG Ran.
Analysis of Characteristic Quality Indexes of Gaoyou Duck Eggs
[J]. FOOD SCIENCE, 2024, 45(2): 240-247.
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| [11] |
SUN Jing, YANG Xue, PENG Xu, LU Lizhi, ZENG Tao, JIA Ming, SHEN Jie, DU Jinping.
Effects of Different Factors on Yolk Blackening in Salted Duck Egg
[J]. FOOD SCIENCE, 2024, 45(15): 13-21.
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| [12] |
JU Xiaojun, ZHANG Ming, JI Gaige, SHAN Yanju, TU Yunjie, LIU Yifan, ZOU Jianmin, ZHAO Weidong, ZHENG Guoqing, SHU Jingting.
Comprehensive Analysis of the Nutritional Value and Small Molecule Metabolite Composition of Taihe Silky Chicken Eggs
[J]. FOOD SCIENCE, 2024, 45(15): 139-147.
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| [13] |
LI Jiaming, DONG Qingli, YANG Changying, WANG Xiang, MA Yue, QIN Xiaojie.
Research Progress on Survival Mechanism and Control Measures of Salmonella enterica Serovar Enteritidis in Egg White
[J]. FOOD SCIENCE, 2023, 44(23): 261-281.
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| [14] |
LU Yifeng, HE Zihao, ZENG Xianming, XU Xinglian, HAN Minyi.
Prediction Modeling of Egg Shelf Life and Storage Time Based on Back Propagation (BP) Neural Network
[J]. FOOD SCIENCE, 2023, 44(21): 44-53.
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| [15] |
TIAN Wenqiang, WANG Qiaohua, XU Buyun, CHEN Yuanzhe, XIAO Shijie, FAN Wei, LIN Weiguo, LIU Shiwei.
Non-Destructive Detection of Physical and Chemical Indicators of Salted Duck Eggs during Salting Using Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2023, 44(2): 319-326.
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