[1] |
SHI Jiayi, ZHANG Ran, LIANG Fuqiang, CHENG Yuxin, ZHANG Tai.
Screening of α-Glucosidase Inhibitors from Cereal Phytochemicals and Underlying Molecular Mechanism
[J]. FOOD SCIENCE, 2021, 42(5): 9-16.
|
[2] |
WANG Hongli, WANG Xichang, SHI Wenzheng, ZHOU Fen, WANG Yueke.
Recent Progress on Shelf-Life Prediction of Aquatic Products during Storage and Transportation
[J]. FOOD SCIENCE, 2021, 42(15): 261-268.
|
[3] |
YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning
[J]. FOOD SCIENCE, 2021, 42(14): 78-85.
|
[4] |
ZHAO Wei, ZHANG Feng, ZHANG Heping, ZHAO Guofen.
Conversion of Linoleic Acid to Conjugated Linoleic Acid by Lactobacillus plantarum p-8
[J]. FOOD SCIENCE, 2021, 42(10): 94-103.
|
[5] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
|
[6] |
YAN Xiaotong, LUO Xiaojuan, PAN Jieru, YE Haimei, LIN Kan, LI Changcheng, FANG Ting.
Relationship between the Signal Molecule N-Tetradecanoyl-L-homoserine lactone in Cnterobacter sakazakii and Its Growth
[J]. FOOD SCIENCE, 2020, 41(18): 134-139.
|
[7] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
|
[8] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
|
[9] |
WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei.
Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components
[J]. FOOD SCIENCE, 2019, 40(16): 293-301.
|
[10] |
JIANG Lili, ZHANG Zhongmin, CHEN Daoyu, WANG Zhen, XUE Hongyu, LIU Yong.
Inhibition Kinetics and Mechanisms of Resveratrol on α-Glucosidase
[J]. FOOD SCIENCE, 2019, 40(11): 70-74.
|
[11] |
XU Haining, LIU Yumei.
Synergistic Antioxidant Effect of Hexahydro-β-Acid-Cyclodextrin Inclusion Complex and Food Additives
[J]. FOOD SCIENCE, 2018, 39(7): 33-40.
|
[12] |
DANG Yanting, YUAN Peng, XIA Kai, HAN Xiaofeng, LIU Shiwei, ZHAO Kexin, ZHOU Wenxuan, WEN Lin, LI Aimin, DUAN Shenglin.
Rapid Identification of Maca Quality Based on Odor Fingerprint
[J]. FOOD SCIENCE, 2018, 39(6): 291-297.
|
[13] |
ZHAO Ya, SHI Qilong, CAO Shumin.
Variation and Underlying Mechanisms of Ca2+-ATPase Activity in Penaeus vannamei during Storage
[J]. FOOD SCIENCE, 2018, 39(5): 258-264.
|
[14] |
ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping.
Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(18): 163-167.
|
[15] |
SHI Ce, QIAN Jianping, HAN Shuai, YANG Xinting, LIU Shouchun.
Progress in Shelf Life Prediction Models for Aquatic Products
[J]. FOOD SCIENCE, 2017, 38(15): 294-301.
|