| [1] |
ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang.
Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree
[J]. FOOD SCIENCE, 2026, 47(8): 326-336.
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| [2] |
SHI Wanrong, SHEN Shuyue, WANG Qin, LI Zhengpeng, LI Tingting.
Origin Traceability and Cultivation Mode Identification of Phellinus linteus Based on Hyperspectral Imaging Combined with Deep Learning
[J]. FOOD SCIENCE, 2026, 47(6): 342-350.
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| [3] |
MA Zhanchuan, BAI Jianing, LI Min, LIU Xingli, ZHANG Hua, ZHANG Yanyan.
Effect of Magnetic Field-Assisted Super-Chilling Storage on Dumpling Wrapper Quality
[J]. FOOD SCIENCE, 2026, 47(3): 268-274.
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| [4] |
SUN Mingxin, LI Wanling, LI Yitian, LI Yaoyi, SUN Siyu, WANG Hansen, XU Xinglian, WANG Huhu.
Effect of Magnetic Field-Assisted Treatment on Freezing and Thawing of Prepared Meat Products
[J]. FOOD SCIENCE, 2025, 46(6): 211-218.
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| [5] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong.
Effect of Magnetic Field-Assisted Freezing on Physicochemical Properties and Structure of Myofibrillar Proteins from Prepared Chicken Breast
[J]. FOOD SCIENCE, 2025, 46(24): 237-245.
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| [6] |
ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai.
Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek
[J]. FOOD SCIENCE, 2025, 46(2): 204-213.
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| [7] |
SUN Jinyue, PAN Jianeng, CHEN Yiying, LIU Rencheng, ZHOU Wenwen.
Mechanism by Which Laser Irradiation Combined with Spirulina platensis Enhances FeSO4-Induced Ferroptosis in Salmonella Typhimurium and Listeria monocytogenes
[J]. FOOD SCIENCE, 2025, 46(2): 8-19.
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| [8] |
DU Manting, SHAN Shuaiqi, DING Ruixue, SUN Shunyang, LI Ke, LI Junguang, CHEN Bo, BAI Yanhong.
Effect of Magnetic Field-Assisted Freezing on the Quality of Prepared Chicken Breast
[J]. FOOD SCIENCE, 2025, 46(15): 297-305.
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| [9] |
SHANG Jiayu, XU Xiang, XU Dalun, GU Guizhang, ZOU Zuquan, ZHANG Jinjie.
Effects of Thawing Methods on Eating Quality of Salted Crab
[J]. FOOD SCIENCE, 2024, 45(6): 192-198.
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| [10] |
YAO Huangbing, JIN Yamei, ZHANG Lingtao, WU Shilin, ZHENG Zitao, WANG Ting, YANG Na, XU Xueming.
Progress in Application of Magnetic Field Technology in the Processing of Agricultural Products
[J]. FOOD SCIENCE, 2024, 45(6): 306-316.
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| [11] |
GAO Fei, ZHAO Yunan, ZHANG Xin, ZHANG Silin, CAI Dan, LIU Jingsheng.
Effect of Static Magnetic Field on the Structure and Physicochemical Properties of Fermentation Products of Armillaria mellea
[J]. FOOD SCIENCE, 2024, 45(5): 184-192.
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| [12] |
ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua.
Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough
[J]. FOOD SCIENCE, 2024, 45(3): 110-116.
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| [13] |
LI Huijie, ZONG Jiaxing, HU Yanyan, ZHAO Shengming, WANG Hui, ZHU Mingming, MA Hanjun.
Effect of Low-Frequency Magnetic Field Assisted Freezing Time on Physicochemical Properties, Moisture Migration and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2024, 45(13): 220-228.
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| [14] |
WENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei.
Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods
[J]. FOOD SCIENCE, 2023, 44(23): 372-393.
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| [15] |
LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie.
Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough
[J]. FOOD SCIENCE, 2023, 44(14): 63-71.
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