| [1] |
XIE Si, ZHAO Xiaoyan, YANG Shuyu, LIU Qing, JI Li, LIU Ping, LIN Hongbin, CHE Zhenming, DING Wenwu.
Comparative Analysis of Natural and Thermostatic Post-fermentation Processes for Pixian Broad-bean Paste
[J]. FOOD SCIENCE, 2020, 41(10): 138-144.
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| [2] |
JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli.
Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(23): 79-90.
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| [3] |
WANG Jing, LI Bei, WANG Wenli, ZHANG Danni, LIU Yuan.
Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking
[J]. FOOD SCIENCE, 2018, 39(22): 15-19.
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| [4] |
WANG Qiang, LU Xiuyun, XIE Yuejie, REN Guili, LIU Qianqian, WANG Bo.
Rapid Determination of Squalene in Vegetable Oils by Ultra Performance Convergence Chromatography and Comparison with Ultra-Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2018, 39(20): 202-206.
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| [5] |
FENG Jie, FENG Na, TANG Qingjiu, YAN Mengqiu, YANG Yan, ZHOU Shuai, LIU Yanfang, LIU Fang, ZHANG Jingsong.
Effects of Different Feeding Methods on Production of Triterpenes by Ganoderma lucidum in Submerged Fermentation
[J]. FOOD SCIENCE, 2017, 38(12): 57-62.
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| [6] |
WAN Yunlei , HAN Hongxia , LI Li , WU Xiaojie , GAO Mengxiang.
Effect of Low-Frequency Magnetic Field on Ergosterol Production by Monascus purpureus in Liquid-State Fermentation
[J]. FOOD SCIENCE, 2017, 38(10): 37-41.
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| [7] |
ZHU Lu, DONG Fu, FENG Xuqiao, WANG Jingjing, DU Yuhui, CHENG Cheng.
Comparative Antioxidant Activities of Anthocyanins Extracted from Purple Sweet Potato by Organic Solvent,Ultrasonic-Assisted and Microwave-Assisted Extraction
[J]. FOOD SCIENCE, 2015, 36(19): 83-88.
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| [8] |
WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*.
Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste
[J]. FOOD SCIENCE, 2015, 36(1): 59-63.
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| [9] |
SONG Dan-ping, ZHANG Hong, LI Qi.
Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques
[J]. FOOD SCIENCE, 2014, 35(3): 295-300.
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| [10] |
ZHOU Hui-ji, MA Hai-le, WU Ping, ZHANG He-nan.
Progress in Understanding Magnetic Biological Effect in Food Processing
[J]. FOOD SCIENCE, 2014, 35(17): 285-289.
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| [11] |
CHEN Rui, XU Xing-lian*, ZHOU Guang-hong, WANG Peng.
Goodness-of-Fit Comparison of Growth Models for the Total Bacterial Count in Vacuum-Packaged Chicken Breakfast Sausage
[J]. FOOD SCIENCE, 2014, 35(15): 113-117.
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| [12] |
YANG Qin1，DU Shuang-tian2,*，ZHANG Gui-xiang1.
Nutritional Analysis of Minerals and Fatty Acids in Bohu Mushroom
[J]. FOOD SCIENCE, 2013, 34(6): 231-233.
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| [13] |
ZHANG Hai-hui1，WU Yan1，ZHANG Rui1， ZHANG Shuang1， DUAN Yu-qing1,*，SUN Gui-bo2，SUN Xiao-bo2.
Preventive Effect of Procyanidins from Lotus Seedpod on Hippocampal Neurons Injury Induced by Extremely Low Frequency Electromagnetic Field
[J]. FOOD SCIENCE, 2013, 34(13): 229-233.
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| [14] |
XIONGLi-wen，LIJiang-hua，YANGYe.
Current Situation and Countermeasures of Trans Fatty Acid (TFA) Safety Management at Home and Abroad
[J]. FOOD SCIENCE, 2012, 33(9): 283-290.
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| [15] |
FUBo，MAQi，WANGWei-wei，HUANGJiong-li.
Comparison of Vacuum Freeze-Drying and Spray-Drying Processes for Active Bifidobacterium longum Powder Production
[J]. FOOD SCIENCE, 2012, 33(7): 188-192.
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