[1] |
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong.
Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
[J]. FOOD SCIENCE, 2020, 41(6): 8-15.
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[2] |
TAO Hongling, WANG Dan, MA Ning, ZHAO Liyan, FANG Donglu, HU Qiuhui.
Effect of Tricholoma matsutake Powder on Rheological Properties of Dough and Quality Characteristics of Biscuits
[J]. FOOD SCIENCE, 2019, 40(5): 51-56.
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[3] |
ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang.
Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits
[J]. FOOD SCIENCE, 2019, 40(2): 18-24.
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[4] |
WANG Yanjie, TIAN Jinhe, SONG Linlin, ZHANG Chaohui, ZHANG Mingxia.
X-Ray Computed Tomography for Non-Destructive Quantification of Semi-Sweet Biscuit Texture
[J]. FOOD SCIENCE, 2018, 39(5): 93-98.
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[5] |
RAO Huan, TIAN Yang, LI Xi, XUE Wentong.
Effect of Model Biscuits on Digestive Stability and Immunoreactivity of Wheat and Peanut Allergens
[J]. FOOD SCIENCE, 2018, 39(21): 122-128.
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[6] |
XIA Chen, CHEN Jian, ZHANG Yingjiao, ZHU Yongqing, LI Huajia, DENG Junlin.
Isolation, Purification, Monosaccharide Composition and Anticancer Proliferation Activity of Polysaccharide Fraction from Hongyang Kiwi fruits (Actinidia chinensis)
[J]. FOOD SCIENCE, 2017, 38(21): 126-131.
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[7] |
GUO Yiming, CONG Shuang, DENG Huixin, WANG Zhenyu, DONG Liang, WEN Chengrong.
Effects of Surimi and Potato Flour on Texture and Flavor Properties of Biscuits
[J]. FOOD SCIENCE, 2017, 38(20): 96-102.
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[8] |
WANG Qikai, YANG Dan, ZHANG Xiaoqin, ZHANG Xinwang.
Growth Pattern and Storage Performance of ‘Jinyan’ Kiwi Fruits
[J]. FOOD SCIENCE, 2016, 37(9): 129-133.
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[9] |
ZHU Changju, PENG Fenglan, LU Mingfang.
Bibliometric Analysis of the Literature Concerning Research on Kiwi Fruits Based on SCI-E
[J]. FOOD SCIENCE, 2016, 37(13): 287-292.
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[10] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, LI Zhichun, WEI Ping, YANG Mei, XIE Xiaoqiang, LI Li.
Sensory Quality Evaluation and Digestion Properties of Biscuits Containing Green Banana Powder
[J]. FOOD SCIENCE, 2015, 36(21): 68-73.
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[11] |
YANG Wei, WANG Baisong, LIU Jing, WANG Jie, ZHANG Qiuping, ZHANG Sumin.
Optimization of Pretreatment Conditions for Determination of Ascorbic Acid Content in Kiwi Fruit Pulp by Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(20): 163-167.
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[12] |
LIU Cheng-hui, LIU Yi-wei, HU Wen-zhong*, JIANG Ai-li, GUO Wen-qian.
Changes in Antioxidant Properties and Antioxidant Compounds of Fresh-Cut Kiwifruit Treated with Citric Acid during Storage
[J]. FOOD SCIENCE, 2014, 35(2): 292-296.
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[13] |
GAO Yong-xin,HU Qiu-hui,YANG Wen-jian,FANG Yong,MA Ning,ZHAO Li-yan.
Production of Lentinus edodes Biscuits and Analysis of Characteristic Aroma Components
[J]. FOOD SCIENCE, 2013, 34(8): 58-63.
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[14] |
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Fresh-Keeping Effect of Chlorine Dioxide on Hayward Kiwi Fruits with Mechanical Damage
[J]. FOOD SCIENCE, 2012, 33(18): 298-302.
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[15] |
XIEHui-ming,WANGYing,ZHOUDian-fei.
Effect of UHP Treatment on the Quality of Kiwi Juice
[J]. FOOD SCIENCE, 2012, 33(11): 17-20.
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