| [1] |
SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng.
Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision
[J]. FOOD SCIENCE, 2021, 42(18): 232-239.
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| [2] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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| [3] |
LU Lei, XU Yuanyuan, YANG Jiao, REN Shan.
Role of Talent Training and Discipline Construction in Improving Food Safety Governance Systems
[J]. FOOD SCIENCE, 2021, 42(11): 356-364.
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| [4] |
XU Xiaomei, WEN Jiaying, WANG Qinghua.
Molecular Docking of Small-Molecule Monosaccharides and Their Analogues with α-Glucosidase
[J]. FOOD SCIENCE, 2020, 41(8): 139-143.
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| [5] |
JIANG Minghui, TIAN Yuanyong, YAN Lixin, WANG Xuanfei, YUAN Chunhong, LIU Junrong.
Microstructure Change and Myofibrillar Protein Stability of Patinopecten yessoensis Striated Adductor Muscle during Chilling Storage
[J]. FOOD SCIENCE, 2020, 41(21): 175-181.
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| [6] |
ZHAO Lan, LIU Shimeng, QIN Hanxiong, WANG Yanan, FAN Zhanqing, MIN Weihong.
Metabolic Engineering of Corynebacterium glutamicum for the Production of Methionine
[J]. FOOD SCIENCE, 2020, 41(18): 98-104.
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| [7] |
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong.
Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
[J]. FOOD SCIENCE, 2020, 41(12): 46-53.
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| [8] |
SUN Lechang, LIN Yichen, LIU Weifeng, WENG Ling, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Gelation and Digestive Properties of Blue Round Scads (Decapterus maruadsi) Protein Recovered by Acidic/Alkaline Isoelectric Solubilization/Precipitation
[J]. FOOD SCIENCE, 2019, 40(12): 22-29.
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| [9] |
JIANG Yanhua, WANG Lianzhu, XU Dongqin, LI Fengling, ZHAI Yuxiu, ZHANG Yuan, YAO Lin.
Analysis of the Bacterial Flora Structure and Dominant Spoilage Bacteria in Adductors of Patinopecten yessoensis Using High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(20): 140-145.
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| [10] |
XIAO Zhuang, WANG Qiaohua, WANG Bin, XU Feng, YANG Peng, LI Li.
A Method for Detecting and Grading ‘Red Globe’ Grape Bunches Based on Digital Images and Random Least Squares
[J]. FOOD SCIENCE, 2018, 39(15): 60-66.
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| [11] |
PENG Qian, YAN Xiaoyan, LI Yuting, LIANG Lu, LIU Chengmei, WANG Fang.
Structure and Functional Characterization of Cashew Nut Protein Prepared by Salt Extraction Method and Alkaline Extraction and Subsequent Isoelectric Precipitation Method
[J]. FOOD SCIENCE, 2017, 38(23): 75-81.
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| [12] |
LIU Yu, FANG Zhiqiang, LIU Yuxin, LOU Yadi.
Optimization of Extraction and Purification of Polysaccharides from Patinopecten yessoensis
[J]. FOOD SCIENCE, 2017, 38(18): 208-213.
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| [13] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie, WANG Lixia, ZUO Zhaohang.
Genetic Diversity Analysis and DNA Fingerprint Construction Based on Fluorescent Labeled SSR Markers for Mungbean Varieties (Vigna radiate L.) from Inner Mongolia
[J]. FOOD SCIENCE, 2017, 38(16): 43-50.
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| [14] |
LUO Jie, YUAN Yanfang.
Suggestions to Improve China’s Food Inspection System by Drawing on the U.S. Food Inspection System
[J]. FOOD SCIENCE, 2017, 38(15): 310-315.
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| [15] |
HUANG Youru, WANG Jiaofei, ZHU Dongxing, LI Xinbei, XU Tiantian.
Physicochemical Characterization of Taro Protein Isolates
[J]. FOOD SCIENCE, 2016, 37(15): 54-59.
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