[1] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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[2] |
BAI Xue, CHEN Yu, ZHAO Lijun, ZHANG Jing.
Residual Pattern and Predicting Modeling of Florfenicol in Eggs and Body Tissues of Laying Hens
[J]. FOOD SCIENCE, 2021, 42(13): 26-33.
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[3] |
LIU Yu, ZHAO Mengbin, YU Haokun, YANG Li, Lü Bing, WANG Qingling.
Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage
[J]. FOOD SCIENCE, 2020, 41(7): 198-202.
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[4] |
CHEN Wei, LI Yang, GU Xinxi, TAN Suhui, LU Haiqiang.
Diversity of Microbial Community and Key Substances in Naturally Fermented Stinky Egg
[J]. FOOD SCIENCE, 2020, 41(22): 158-165.
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[5] |
ZHAO Jingli, LIU Yuanyuan, MA Meihu.
Production of Calcium Lactate from Eggshell Fermentation by Enterococcus mundtii Cells Immobilized on Different Carriers
[J]. FOOD SCIENCE, 2020, 41(2): 80-86.
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[6] |
WANG Ting, TIAN Yingying, LI Xuejing, WANG Fei, WANG Jingfeng.
Degradation of Sialoglycoprotein from Carassius auratus Eggs by Simulated Gastrointestinal Tract in Vitro
[J]. FOOD SCIENCE, 2020, 41(17): 145-152.
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[7] |
JIANG Bingxue, LI Shuai, WU Yuanyuan, SONG Jingxin, CHEN Shanshan, LI Xinxin, SUN Huimin.
Preparation and Properties of Corn Starch/Eggshell Powder Composite Film
[J]. FOOD SCIENCE, 2019, 40(10): 21-28.
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[8] |
ZHANG Jian, WANG Gongming, LIU Shaowei, ZHANG Yi, ZHAO Yunping, LI Zhenduo, JING Yuexin, LIU Fang.
Preparation of Peptides from Eggs and Body Wall of Apostichopus japonicus and Their Immunoenhancing Effect
[J]. FOOD SCIENCE, 2018, 39(19): 188-195.
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[9] |
WANG Jiaojiao, WANG Qiaohua, MA Meihu, WANG Bin.
Correlation between Eggshell Ultrastructure and Respiration Intensity
[J]. FOOD SCIENCE, 2018, 39(17): 14-18.
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[10] |
ZHU Lihua, LI Yan, TONG Qigen, SUN Yunjin, MA Tingjun.
Inactivation Mechanism of Salmonella by Atmospheric Gliding Arc Discharge and Its Application in the Preservation of Eggs
[J]. FOOD SCIENCE, 2017, 38(9): 133-137.
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[11] |
HU Rong , GUO Shouli , MA Yuxi , CHEN Zheng , QIAO Feng , WANG Zirong.
Properties of Ultra-Fine Eggshell Powder and Optimization of Preparation of Calcium-Chelating Glutamate from It
[J]. FOOD SCIENCE, 2017, 38(10): 251-257.
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[12] |
XU Yanteng, ZHANG Jianxin, HE Qiufen, WEN Huan.
Preparation, Stability and in Vitro Antioxidant Activity of Pigment from Chirocephalus diaphanous Eggshell
[J]. FOOD SCIENCE, 2016, 37(5): 94-101.
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[13] |
LIU Xiaowan1, ZHANG Hong2,*, LI Jing3, SHEN Jincan4, XIAO Chengui4, ZHAO Fengjua.
Investigation of Contamination Levels of Perfluorinated Compounds in Eggs from Nine Coastal Provinces of China
[J]. FOOD SCIENCE, 2016, 37(4): 191-196.
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[14] |
XU Renjie, CAI Chunping, DING Liping, LIN Jiaqing, CHEN Liye, FANG Ting, CHEN Jinquan.
Simultaneous Determination of Hexachlorocyclohexanes, Dichlorodiphenyltrichloroethanes and Indicator Polychlorinated Biphenyls in Eggs and Egg Products by Double Depuration-Gas Chromatography
[J]. FOOD SCIENCE, 2016, 37(24): 222-227.
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[15] |
FU Dandan, WANG Qiaohua,*.
Predictive Models for the Detection of Egg Freshness, Acidity and Viscosity Using Hyper-Spectral Imaging
[J]. FOOD SCIENCE, 2016, 37(22): 173-179.
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