[1] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[2] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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[3] |
CHENG Gong, JIAO Siming, FENG Cui, JIA Peiyuan, REN Lishi, DU Yuguang.
Expression of Chitosanase from Bacillus amyloliquefaciens in Pichia pastoris and Its Application in Preparation of Chitooligosaccharides with Controllable Structure
[J]. FOOD SCIENCE, 2019, 40(8): 73-78.
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[4] |
ZHOU Nannan, LOU Xiaowei, WANG Ying, PAN Daodong, SUN Yangying, DANG Yali, CAO Jinxuan.
Changes in Taste Compounds during Processing of Vinasse-Cured Duck as Studied by 1H NMR Combined with Multivariate Data Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 233-239.
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[5] |
LI Ling, JI Hui, KANG Dacheng, ZHOU Yi, GUO Yanyun.
Effect of Tea Polyphenols on Physicochemical and Gel Properties of Pork Myofibrillar Protein under oxidative Conditions
[J]. FOOD SCIENCE, 2019, 40(2): 12-17.
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[6] |
DENG Lili, CUI Wenjing, YAO Shixiang, ZENG Kaifang.
Effect of Mechanical Damage on Organizational Structure of Postharvest Navel Orange Rind
[J]. FOOD SCIENCE, 2019, 40(15): 118-126.
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[7] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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[8] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
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[9] |
ZHANG Huan, DONG Fujia, CHEN Qian, KONG Baohua.
Influence of Different Batter Ingredients on the Quality Characteristics and Water Distribution of Pre-Fried Microwave Reheated Popcorn Chicken
[J]. FOOD SCIENCE, 2018, 39(6): 57-62.
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[10] |
CHEN Jie, YU Han, WANG Yuanhui, BIAN Ke.
Moisture Migration and Pasting Profiles of Noodles during Steaming
[J]. FOOD SCIENCE, 2018, 39(4): 32-36.
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[11] |
ZHENG Minyang, ZHAN Pingping, MU Changkao, WANG Chunlin, YE Yangfang.
Comparative Analysis of Low Molecular Mass Nutrients in Hard- and Soft-Shell Crabs (Scylla paramamosain)
[J]. FOOD SCIENCE, 2018, 39(24): 218-224.
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[12] |
SHI Ting, CHEN Qian, YAN Xiaoli, ZHU Mengting, CHEN Yi, XIE Mingyong.
1H NMR Spectroscopy Combined with Chemometrics for the Rapid Detection of Adulterated Camellia Oil (Camellia oleifera Abel.)
[J]. FOOD SCIENCE, 2018, 39(22): 241-248.
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[13] |
CHENG Gong, JIAO Siming, REN Lishi, FENG Cui, KANG Jiyao, DU Yuguang.
Preparation of Chitooligosaccharides with Low Degree of Deacetylation by Recombinant Chitinase from Pyrococcus furiosus, Its Compositions and Structure Analysis
[J]. FOOD SCIENCE, 2018, 39(18): 115-119.
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[14] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
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[15] |
PEI Feng, MU Changkao, WANG Chunlin, LI Ronghua, YE Yangfang.
Changes in Nutrients of Portunus trituberculatus during Chilled Storage
[J]. FOOD SCIENCE, 2018, 39(16): 256-264.
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