[1] |
LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang.
Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin
[J]. FOOD SCIENCE, 2021, 42(9): 115-122.
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[2] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[3] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[4] |
SHI Haonan, ZHANG Mengling, ZHANG Jin, YIN Tao, HU Yang, YOU Juan, XIONG Shanbai, LIU Ru.
Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin
[J]. FOOD SCIENCE, 2021, 42(3): 71-76.
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[5] |
FANG Xiansheng, WU Tao, XIAO Liangjun.
Broadly Targeted Metabolomics Analysis of Differential Metabolites between Light Yellow and Purple Walnut Endocarps
[J]. FOOD SCIENCE, 2021, 42(12): 215-221.
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[6] |
LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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[7] |
CHANG Peng, XIE Yanying, WANG Hao, XIA Xiufang.
Effects of Heat Treatment Temperature and Time on Thermal Aggregation Behavior of Myofibrillar Proteins from Mirror Carp (Cyprinus carpio)
[J]. FOOD SCIENCE, 2021, 42(1): 101-107.
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[8] |
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai.
Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2020, 41(6): 1-7.
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[9] |
LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian.
Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(4): 80-85.
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[10] |
ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu.
Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products
[J]. FOOD SCIENCE, 2020, 41(24): 223-232.
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[11] |
YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong.
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 167-174.
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[12] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
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[13] |
WEI Jingqi, LI Dongnan, MENG Xianjun.
Effect of Binding to Pectin on the Stability of Anthocyanins from Aronia melanocarpa Berries
[J]. FOOD SCIENCE, 2020, 41(2): 65-72.
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[14] |
HOU Can, DU Yuguang, WANG Xi,XIAO Jie, FAN Yihang, DONG Zhizhong, CHANG Guosheng, WANG Wei, LI Song, YING Jian.
Fermented Dark Tea with Pericarpium Citri Reticulatae: Comparison of Chemical Composition with Raw Dark Tea and Bioactivities in Vitro
[J]. FOOD SCIENCE, 2020, 41(18): 226-232.
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[15] |
LI Xuepeng, LIU Cikun, WANG Jinxiang, ZHOU Mingyan, LIN Boyan, LI Wenxie, ZHU Wenhui, LI Jianrong, LIN Hong.
Effect of Alkylperoxyl Radical Oxidation on Heat-Induced Aggregation Behavior of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2020, 41(17): 9-16.
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