| [1] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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| [2] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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| [3] |
GENG Qiuyue, TIAN Honglei, ZHAN Ping, WANG Peng, XI Jiapei, JI Yunyun, WANG Yongxiao.
Effect of Main Ingredients on Flavor Quality of Xinjiang Spicy Chicken Seasoning
[J]. FOOD SCIENCE, 2020, 41(2): 230-237.
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| [4] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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| [5] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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| [6] |
JIANG Tian, LI Jia, YANG Ning, HE Yi, ZHU Zhenzhou, LI Shuyi, YANG Xinsun, HE Jingren.
Degradation Characteristics of Anthocyanins from Purple Sweet Potato during Storage
[J]. FOOD SCIENCE, 2019, 40(7): 88-94.
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| [7] |
LIU Xingli, ZHAO Shuangli, JIN Yanjun, ZHANG Hua.
Effect of Extruded Purple Sweet Potato Flour on the Pasting and Thermomechanical Properties of Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(15): 106-111.
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| [8] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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| [9] |
HU Zhihe, XIA Lei, LI Yanjun, WANG Lijuan, XUE Lu.
Antihypertensive and Hepatoprotective Effects of Yogurt Containing Purple Sweet Potato Extract and Casein Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(7): 207-214.
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| [10] |
QIAN Zilin, QIN Hongwen, LIU Yi, JIANG Heti.
Effects of Processing Methods on Quality and Aroma Components of Purple Sweet Potato Juice
[J]. FOOD SCIENCE, 2018, 39(17): 79-85.
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| [11] |
BU Xiaopu, PENG Yankun, WANG Wenxiu, WANG Fan, FANG Xiaoqian, LI Yongyu.
Rapid Nondestructive Detection of Multiple Quality Parameters of Fresh Purple Sweet Potato Based on Visible Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(16): 227-232.
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| [12] |
WANG Hong, ZHANG Xiaohan, CHENG Jing, WANG Jing, DIAO Cuiru, WANG Hao.
Antioxidant Effect of Purple Sweet Potato Extract in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2017, 38(23): 165-170.
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| [13] |
ZHU Hui, LI Yuntong, CHEN Guiyun, CHEN Ye.
Optimization of Blasting Extrusion Processing for Production of Lentinus edodes Powder and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2017, 38(14): 250-255.
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| [14] |
CHEN Xian, ZHANG Linghong, ZHANG Yan, ZHOU Shibin, TANG Xiaojun.
Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato
[J]. FOOD SCIENCE, 2017, 38(13): 138-142.
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| [15] |
WANG Haiou, FU Qingquan, CHEN Shoujiang, WANG Rongrong, ZHANG Wei.
Effect of Different Color Protection Pretreatments on the Vacuum Freeze-Drying Characteristics of Burdock (Arctium lappa L.) Slices
[J]. FOOD SCIENCE, 2017, 38(1): 86-91.
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