[1] |
LI Ling, LI Zhi, SHI Ling, LI Yaling, HE Huan, ZHANG Yalin, LU Yujia, ZHU Xuan.
Inhibitory Effect and Mechanism of Ozone on the Black Spot Disease of Apricot Fruit
[J]. FOOD SCIENCE, 2021, 42(5): 215-220.
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[2] |
JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing.
Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 258-265.
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[3] |
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong.
Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
[J]. FOOD SCIENCE, 2021, 42(15): 74-80.
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[4] |
CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui.
Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2021, 42(15): 200-205.
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[5] |
SONG Yifan, CHEN Haifeng, YUAN Yuejin.
Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
[J]. FOOD SCIENCE, 2020, 41(4): 229-234.
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[6] |
LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing.
Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper
[J]. FOOD SCIENCE, 2020, 41(3): 178-184.
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[7] |
WANG Xueqing, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, GUAN Wenqiang.
Effect of Ozone Micro-nano-bubble Treatment on Postharvest Preservation of Spinach
[J]. FOOD SCIENCE, 2020, 41(23): 190-196.
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[8] |
WANG Jingbang, XIE Jing, LIU Dayong.
Changes in Water Mobility, Texture and Protein Structure in Takifugu obscurus during Low Temperature Storage
[J]. FOOD SCIENCE, 2020, 41(21): 213-221.
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[9] |
BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang.
Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine
[J]. FOOD SCIENCE, 2020, 41(18): 146-152.
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[10] |
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying.
Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(15): 256-261.
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[11] |
WU Changling, XUN Chongrong, LIU Baohua, WANG Zhongjiang, TENG Fei, JIANG Lianzhou, LI Yang.
Raman Spectral Analysis of the Structure of Soybean Meal Protein from Aqueous Enzymatic Extraction of Soybean Oil as Affected by Ultrafine Grinding at Low Temperature
[J]. FOOD SCIENCE, 2019, 40(7): 33-39.
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[12] |
LI Lin, LUO Anwei, LI Yuanyuan, SU Miao, BAI Junqing, LI Rui, FANG Yimeng, MA Huiling.
Relationship between Postharvest Physiology, Quality and Electrical Properties of Kiwifruit Treated Preharvest with 1-(2-Chloropyridin-4-yl)-3-phenylurea and Postharvest with Ozone
[J]. FOOD SCIENCE, 2019, 40(5): 258-266.
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[13] |
HAN Mengfan, JIANG Sirui, ZHONG Shurui, XU Yiqun, TAO Yang, HAN Yongbin.
Effect of Combined Ozone and Phytic Acid Treatment on Storage Quality of Fresh-Cut Fruit Cabbage
[J]. FOOD SCIENCE, 2019, 40(3): 266-272.
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[14] |
JIANG Nan, WANG Liuqing, LI Zuliang, WANG Duo, WANG Meng.
Inhibitory Effect of Ozone on the Growth and Mycotoxin Production of Alternaria
[J]. FOOD SCIENCE, 2019, 40(21): 51-57.
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[15] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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