[1] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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[2] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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[3] |
WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile.
Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying
[J]. FOOD SCIENCE, 2017, 38(9): 126-132.
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[4] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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[5] |
YIN Xiaofeng, YANG Mingjin, ZHANG Yinhang, GAO Bo, XIE Shouyong, YANG Ling.
Characterization of Osmotic Dehydration and Subsequent Hot-Air Drying of Chili Pepper
[J]. FOOD SCIENCE, 2017, 38(1): 27-34.
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[6] |
WANG Qiang, DENG Chaofang, REN Yanrong, PU Changjiu, WU Hongbin.
Drying Characteristics and Change in Total Polyphenol Content of Seedless Purple Grapes
[J]. FOOD SCIENCE, 2016, 37(5): 62-66.
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[7] |
ZHANG Qiao, GU Xinzhe, WU Yongjin, TU Kang.
Analysis of Functional Components and Volatile Components from Loquat Peel Before and After Hot-Air Drying
[J]. FOOD SCIENCE, 2016, 37(16): 117-122.
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[8] |
LIU Yunhong, SUN Yue, WANG Leyan, MIAO Shuai, LUO Denglin, LUO Lei, ZHU Wenxue.
Drying Characteristics of Pear Slices during Ultrasound-Assisted Hot Air Drying
[J]. FOOD SCIENCE, 2015, 36(9): 1-6.
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[9] |
LIU Yun-hong, WU Jian-ye, LIU Jian-xue, LUO Lei, CHONG Cui-juan, MIAO Shuai, LUO Deng-lin.
Ultrasonic-Assisted Osmotics Dehydration and Subsequent Hot-Air Drying of Pear Slices
[J]. FOOD SCIENCE, 2014, 35(3): 23-28.
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[10] |
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Changes in Total Polyphenol Content and Antioxidant Activity of Thompson Seedless Grapes during Hot-Air Drying
[J]. FOOD SCIENCE, 2013, 34(5): 55-59.
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[11] |
WANG Yu-ting1,CHEN Yi1,*,LI Yu-bo2.
Effects of Different Drying Methods on the Content and Antioxidant Activity of Total Polyphenol from Banana Slices
[J]. FOOD SCIENCE, 2013, 34(23): 113-117.
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[12] |
CAIKun,LONGYing-jun,LIUSi-xin,YUMin-hua,CHENTao,LICong-fa.
Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(8): 131-136.
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[13] |
WANGJun,FANGSheng,CHENJie,MENGYue-cheng.
Hot Air Drying Characteristics and Mathematical Modeling of Sugar Infused Sweet Potato Slices
[J]. FOOD SCIENCE, 2012, 33(7): 105-109.
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[14] |
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Effect of Microwave Vacuum Freeze Drying on the Quality of Dried Mango
[J]. FOOD SCIENCE, 2012, 33(18): 49-52.
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[15] |
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Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato
[J]. FOOD SCIENCE, 2012, 33(15): 90-94.
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