[1] |
WANG Liang, ZHANG Xinxian, ZHAO Yingli, ZHANG Lixin, WANG Chunsheng.
Effect of Treatment with 1-Methylcyclopropene or Ethylene Absorbent on the Quality of Hawthorn Fruits during Controlled Freezing-Point Storage
[J]. FOOD SCIENCE, 2018, 39(23): 243-249.
|
[2] |
WANG Liang, ZHAO Ying-li, FENG Zhi-hong, WANG Chun-sheng.
Effect of Film Packaging Combined with Ethylene Absorbent on Postharvest Physiology and Browning of Hawthorns
[J]. FOOD SCIENCE, 2014, 35(22): 325-329.
|
[3] |
HUANGGan-hui,GUQian-hui,GUZhen-yu.
Optimization on Preparation Technology of Super Absorbent Resin Polymerized by Microwave with Gelatinized Starch from Canna edulis Ker and Acrylic Acid through Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(10): 124-130.
|
[4] |
HUANG Da-Ming, ZHANG Zhi-Cai, QIAN Jing-Ya, XIAO Xiang, CUI Feng-Jie.
Study on Biotransformantion of Ginkgo biloba L. Extract (EGB) by Hericium erinaceus
[J]. FOOD SCIENCE, 2007, 28(10): 402-405.
|
[5] |
ZHANG Su-Hua, WANG Zheng-Yun.
Study on Adsorption and Separation by Macroporous Resin for Asparagus Flavon
[J]. FOOD SCIENCE, 2006, 27(2): 182-186.
|
[6] |
ZHANG Yu, Gao-Yin-Yu, Ji-Ling.
Bacteriostasis of Absorbent Resin Extracts of Sweet Potato Stem and Leaf
[J]. FOOD SCIENCE, 2006, 27(11): 188-191.
|
[7] |
Liu-Zhen-Chun, Cai-Miao, Zhang-Lan, Chen-Yan-Ping.
Study on Extraction of Corn Skin Dietary Fiber
[J]. FOOD SCIENCE, 2006, 27(11): 383-387.
|
[8] |
REN Lu, GU Xiao-Hong, TAO Guan-Jun, TANG Jian.
Study on Absorption and Isolation of the Macroporous Resin for the Phenylethanoid Glycosides from Cistanche tubulosa (Schenk) R. Wight
[J]. FOOD SCIENCE, 2005, 26(8): 327-331.
|
[9] |
MA Cheng-Jin, YAO Mao-Jun, ZHANG Yong-Kang, 欧Yang-Hui .
Study on the Processing Technology and Stability of Lily Milk Beverage
[J]. FOOD SCIENCE, 2005, 26(5): 269-272.
|
[10] |
XIAO Chun-Ling.
Study on Processing Technology Condition of Bitter-buckwheat Convenient Noodles
[J]. FOOD SCIENCE, 2004, 25(10): 184-186.
|
[11] |
XIAO Shi-Ming, ZHANG Zhong, WU Bing.
Study on Processing Technology Condition of Bitter-buckwheat Cake
[J]. FOOD SCIENCE, 2004, 25(1): 204-206.
|
[12] |
WANG Yang-Guang, XI Fang, LU Sheng-Min, MA Zi-Jun.
Effects of Modified Atmosphere Packaging and Ethylene Absorbent Treatments on GreenPreservation and Physiology in Green Mume
[J]. FOOD SCIENCE, 2002, 23(9): 102-105.
|
[13] |
WU Yue-Huan, YANG Zhuo-Ru, ZENG Han-Wei.
Study on Synthesis Technology of Five Fumaric Acid Alkyl 3-PG Esters
[J]. FOOD SCIENCE, 2002, 23(5): 46-50.
|
[14] |
WANG Ling, LIN Yue, MO Jie-Xia, SHANG Yun-Qing.
Studies on the Nourishing Wine Made of Longan and Glutinous Rice
[J]. FOOD SCIENCE, 2002, 23(1): 93-96.
|
[15] |
QIU Di-Hong, ZHOU Tao, DAI Zhi-Yuan, LOU Yong-Jiang.
Study on Deodorization of Macherel Protein Hydrolyzate
[J]. FOOD SCIENCE, 2001, 22(5): 37-39.
|