[1] |
LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu.
Progress on Enzymatic Synthesis of Glycogen-like α-Glucan
[J]. FOOD SCIENCE, 2021, 42(17): 299-306.
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[2] |
NIU Yaoxing, WANG Ting, BI Yang, ZHANG Yu, LIU Hong, YUN Jianmin.
Effect of Storage Temperature on the Quality of Flammulina velutipes and Shelf Life Predictive Modeling
[J]. FOOD SCIENCE, 2021, 42(1): 264-271.
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[3] |
WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu.
Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase
[J]. FOOD SCIENCE, 2020, 41(5): 256-265.
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[4] |
KANG Huifang, QIAO Yongjin, LIU Chenxia, ZHANG Yi, SUN Dapeng.
Inhibitory Effect of L-Cysteine against Alternaria alternata Rot of Grapes
[J]. FOOD SCIENCE, 2020, 41(23): 228-235.
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[5] |
ZHAO Qingyu, GUO Hui, CHEN Borui, SHEN Qun.
Kinetics of Quality Change of Rice during Storage
[J]. FOOD SCIENCE, 2020, 41(21): 204-212.
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[6] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
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[7] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Inhibitory Effect of L-Cysteine against Monilinia fructicola on Postharvest Plum Fruit
[J]. FOOD SCIENCE, 2019, 40(9): 256-261.
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[8] |
CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,.
Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water
[J]. FOOD SCIENCE, 2019, 40(3): 24-29.
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[9] |
LI Yupeng, ZHAO Yilin, ZHAO Chengbin, WU Yuzhu, XU Xiuying, CAO Yong, ZHANG Hao, LIU Jingsheng.
Fluidized Bed Drying Properties and Kinetic Modelling of Nutritious Reconstituted Porridge
[J]. FOOD SCIENCE, 2019, 40(21): 100-106.
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[10] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Effect of L-Cysteine Treatment on the Quality of ‘Qingcui’ Plum Fruit during Storage at Room Temperature
[J]. FOOD SCIENCE, 2019, 40(21): 222-228.
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[11] |
CHU Wenjing, SHENG Danmei, ZHANG Nan, YU Yan, ZHANG Feng, YE Shuangshuang.
Hot-Air Drying of Red-Fleshed Pitaya: Kinetic Modelling and Quality Changes
[J]. FOOD SCIENCE, 2019, 40(17): 150-155.
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[12] |
LIU Xiaozhen, NIE Shaoping, YU Qiang, HUANG Danfei, XIE Mingyong.
N-Acetyl-cysteine Attenuates Nonylphenol-Induced Damage in Mouse Sertoli TM4 Cells
[J]. FOOD SCIENCE, 2019, 40(13): 130-136.
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[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.
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[14] |
MA Yitong, ZHU Wenxue, BAI Xiting, LUO Lei, HUANG Jing, YU Bin, LI Ning.
Drying Characteristics and Kinetic Model of Liquid Whole Egg during Ultrasound-Reinforced Vacuum Drying
[J]. FOOD SCIENCE, 2018, 39(3): 142-149.
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[15] |
XU Yanyang, LIU Hui, HUO Bingyang, ZHANG Tiehua, ZHANG Yan, SUN Hongbin, YAN Weiqiang, ZHANG Wei.
Quality Change and Shelf-Life Prediction of Nitrogen-Packed Fresh Ginseng
[J]. FOOD SCIENCE, 2018, 39(17): 236-240.
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