[1] |
LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu.
Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures
[J]. FOOD SCIENCE, 2020, 41(3): 198-204.
|
[2] |
ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan.
Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation
[J]. FOOD SCIENCE, 2019, 40(9): 207-212.
|
[3] |
ZHANG Tingting, SHI Yue, HE Zhaojun, MA Yue, WANG Yubin, ZHAO Xiaoyan, ZHANG Chao,,.
Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display
[J]. FOOD SCIENCE, 2019, 40(21): 216-221.
|
[4] |
CAO Jiarui, WANG Bing, LI Fangwei, ZHANG Yan.
CAO Jiarui, WANG Bing, LI Fangwei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 41-46.
|
[5] |
SONG Xiaoqing, REN Yamei, ZHANG Yanyi, SHI Junling, FAN Mingtao.
Mechanism of Chlorophyll Degradation and Effect of 1-MCP Treatment on Chlorophyll Metabolism in Postharvest Kiwifruit
[J]. FOOD SCIENCE, 2017, 38(17): 260-265.
|
[6] |
CHENG Chao, XU Hui, LI Wei, ZHANG Qiuping, WANG Xingping.
Nostoc sphaeroides Phycobiliprotein Enhances Immune Functions in Mice
[J]. FOOD SCIENCE, 2016, 37(5): 167-174.
|
[7] |
YUAN Ziyi, YIN Baofeng, DENG Lili, ZENG Kaifang.
Advances in Regulation of Pigment Metabolism in Postharvest Fruits and Vegetables
[J]. FOOD SCIENCE, 2016, 37(17): 236-244.
|
[8] |
CHEN Lei, GUO Yurong*, BAI Ge, YUAN Li.
Changes in Pericarp Color and the Expression of Anthocyanin Biosynthesis-Related Genes of Two Kinds of Colored ‘Red Fuji’ Apples during Controlled Atmosphere Storage
[J]. FOOD SCIENCE, 2015, 36(24): 326-331.
|
[9] |
KAN Jianquan1,2, CHEN Kewei1, ZHANG Fusheng1,2, ZHENG Jiong1,2.
Mechanisms of Chlorophyll Breakdown in the Drying of Green Prickleyashes (Zanthoxylum schinifolium Zucc.) with Damaged Oil Vacuoles
[J]. FOOD SCIENCE, 2015, 36(1): 19-26.
|
[10] |
ZHANG Yi, ZHANG Fu-sheng, SONG Ying-ying, CHEN Guang-jing, WU Jin-song, LUO Dong-sheng, KAN Jian-quan.
Effects of Different Drying Conditions on Color Change of Green Prickleyashes (Zanthoxylum schinifolium Zucc.)
[J]. FOOD SCIENCE, 2014, 35(5): 23-27.
|
[11] |
WANG Yang, KAN Jian-quan.
Chlorophyll Breakdown in Green Prickleyash with Illumination during Drying
[J]. FOOD SCIENCE, 2014, 35(3): 10-15.
|
[12] |
ZHANG Hui1,2, ZHANG Na-na3, MA Li1, TANG Jian3, QIAO Yong-jin2,*.
Optimization of Extraction Process for Chlorophyll from Young Barley Grasses Based on Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(2): 75-80.
|
[13] |
LUO Guang-hong1, XU Yao-zhao2,*, HE Lin3.
Effect of Extraction Conditions on the Spectrophotometric Determination of Chlorophyll Content in Spirulina platensis Powder
[J]. FOOD SCIENCE, 2014, 35(14): 151-154.
|
[14] |
CHENG Chao, XUE Feng, LI Wei, WANG Xing-ping.
Effect of Pretreatment and Extraction Conditions on Superoxide Anion Radical Scavenging Capacity of Phycobiliprotein from Nostoc sphaeroides Kützing
[J]. FOOD SCIENCE, 2014, 35(13): 26-31.
|
[15] |
ZHOU Hong-yan1, REN Xiao-lin2, TIAN Jian-wen3,*.
Correlation of Chlorophyll Fluorescence Parameters with Superficial Scald Development in Granny Smith Apple
[J]. FOOD SCIENCE, 2014, 35(10): 258-262.
|