[1] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[2] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[3] |
KONG Deli, LUO Si, PENG Ruichen, LIU Jiarui, WEN Qian.
Application of a Novel Fluorescent Biosensor Based on Unlabeled Gold Nanoclusters in Rapid Detection of Ochratoxin A
[J]. FOOD SCIENCE, 2021, 42(4): 263-270.
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[4] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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[5] |
ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui.
Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi
[J]. FOOD SCIENCE, 2021, 42(18): 119-126.
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[6] |
FU Renhao, WANG Chunling, CHEN Zheng, LIN Xiangdong, FENG Aiguo.
Quality Change of Tilapia Fillets during Freeze-Thaw Cycles Characterized Based on Fractal Dimension of Microstructure
[J]. FOOD SCIENCE, 2021, 42(15): 19-26.
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[7] |
XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu.
Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants
[J]. FOOD SCIENCE, 2021, 42(15): 37-43.
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[8] |
DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge.
Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil
[J]. FOOD SCIENCE, 2021, 42(15): 115-120.
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[9] |
SUN Linjun, ZHANG Hongzhi, FANG Taisong, WANG Yuan, LIU Yangtai, WANG Xiang, LI Hongmei, LI Daixi, DONG Qingli.
A Review of the Biofilm Formation and Transfer of Listeria monocytogenes in the Food Environment and Prevention and Control Measures for It
[J]. FOOD SCIENCE, 2021, 42(13): 289-299.
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[10] |
YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing.
Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network
[J]. FOOD SCIENCE, 2021, 42(10): 284-289.
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[11] |
LI Xiaohan, GUO Jiaomei, SONG Kai, SUN Jingjing, WANG Wei, HAO Jianhua,.
Improvement of the Product Specificity of Bacillus sp. Y112 Cyclodextrin Glucosyltransferase by Site-Directed Mutagenesis of Arginine 81
[J]. FOOD SCIENCE, 2021, 42(10): 133-138.
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[12] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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[13] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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[14] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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[15] |
GAI Shengmei, ZHANG Zhonghui, YOU Jiawei, ZOU Yufeng, LIU Dengyong.
Qualitative and Quantitative Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance Combined with Chemometrics
[J]. FOOD SCIENCE, 2020, 41(4): 243-247.
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