[1] |
DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan.
Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)
[J]. FOOD SCIENCE, 2021, 42(2): 185-192.
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[2] |
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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[3] |
ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing.
Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics
[J]. FOOD SCIENCE, 2020, 41(24): 22-30.
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[4] |
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun.
Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(2): 119-125.
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[5] |
TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei.
Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae
[J]. FOOD SCIENCE, 2020, 41(1): 292-303.
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[6] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[7] |
YU Jing, HU Yingying, WEN Rongxin, QIN Ligang, CHEN Qian.
A Review of the Mechanism of Action of Plant Antifreeze Proteins and Their Application in Food
[J]. FOOD SCIENCE, 2019, 40(23): 305-312.
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[8] |
CHEN Zhijie, WU Jiaqi, MA Yan, WANG Pei, GU Zhenxin, YANG Runqiang.
Biosynthesis, Metabolic Regulation and Bioactivity of Phenolic Acids in Plant Food Materials
[J]. FOOD SCIENCE, 2018, 39(7): 321-328.
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[9] |
XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe.
Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants
[J]. FOOD SCIENCE, 2018, 39(14): 112-118.
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[10] |
DANG Xiaoyan, WANG Kaili, WANG Wei, ZHU Yingchun.
Effect of Natural Preservatives on Inhibition of Biogenic Amine Formation during Superchilled Storage of Pork
[J]. FOOD SCIENCE, 2017, 38(7): 253-259.
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[11] |
LI Sen, Zejhanguri·MAMATIRI.
Construction and Biological Properties of srtA Gene Knockout Mutant Strains of Listeria monocytogenes
[J]. FOOD SCIENCE, 2017, 38(4): 113-117.
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[12] |
PAN Yao, ZHENG Shilian, ZOU Xingping, XIONG Ziwei, DENG Zeyuan, LI Hongyan.
Analysis of Antioxidant Compounds in Ethanol Extracts of Grape, Mango and Strawberry and Their Interactions
[J]. FOOD SCIENCE, 2017, 38(4): 133-140.
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[13] |
AI Wenting, ZHANG Min, LI Chunhui, ZHU Saisai, SHAO Tingting, LIU Wei.
Using Quadratic Regression Orthogonal Rotation Combination Design to Determine the Critical Value of Chilling Injury in Cucumber Fruits Based on Conductivity
[J]. FOOD SCIENCE, 2017, 38(19): 218-222.
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[14] |
XIE Manman, LIU Wukang, DING Chengchao, DONG Qingli, CHEN Guowei, ZENG Haijuan, GUO Liang, LIU Qing.
Construction and Biological Characterization of hly Gene Knockout Listeria monocytogenes Mutant Strains
[J]. FOOD SCIENCE, 2017, 38(16): 17-22.
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[15] |
TANG Fuyuan, LIU Xiaogeng, MAO Kuangqi, CHEN Kailun, WANG Wei, SUN Yingying, CAO Siqian, JI Yang, RUI Ying.
Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination
[J]. FOOD SCIENCE, 2017, 38(12): 204-210.
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