[1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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[2] |
XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin.
Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability
[J]. FOOD SCIENCE, 2021, 42(13): 223-232.
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[3] |
JIN Dengpeng, ZHOU Xiong, LIU Huan, YANG Jiao, HUANG Zhuoquan, BU Lingling, KE Qianhua, LIU Chunhong.
Proteomics Analysis of Breast Milk Whey Based on Immunoaffinity Chromatography and ProteoMiner
[J]. FOOD SCIENCE, 2020, 41(24): 54-60.
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[4] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[5] |
LIU Mingchang, HOU Yanmei, WANG Bin, YANG Yange, WU Yajun.
Authentication of Cow and Goat Milk Products by Two-Dimensional Electrophoresis
[J]. FOOD SCIENCE, 2019, 40(4): 324-331.
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[6] |
YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, DONG Pengcheng, LUO Xin,.
Proteomic Study of the Color Stability of High-Oxygen Modified Atmosphere Packaged Steak during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(3): 231-237.
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[7] |
YANG Ran, SONG Hongbo, HUANG Qun, LIU Lili, QIU Ning, MA Meihu.
Identification and Analysis of Phosphoproteome in Chicken Egg White
[J]. FOOD SCIENCE, 2019, 40(11): 30-35.
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[8] |
SONG Gongshuai, ZHANG Mengna, PENG Xi, ZHU Fengxian, SHEN Qing, DAI Zhiyuan.
Quality Changes in Crude and Refined Fish Oil at Different Storage Temperatures
[J]. FOOD SCIENCE, 2018, 39(21): 237-244.
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[9] |
YANG Xue, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Effects of Starch, Flaxseed Gum and Storage Temperature on Sausage Quality Evaluated by Factorial Design
[J]. FOOD SCIENCE, 2017, 38(13): 1-6.
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[10] |
YI Shumin, LI Ruizhi, CHEN Yang, LI Jianrong, LI Xuepeng, XU Yongxia, LI Chun, DING Haochen, YU Xiaojun.
Establishment of Two-Dimensional Gel Electrophoresis System for Myofibrillar Proteins of Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2017, 38(1): 41-46.
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[11] |
WU Qizi1, CHEN Xue1, LIU Huan1, FANG Xubo1,2, CHEN Xiao’e1,*, LIN Yanguo3.
Predictive Modelling of Shelf Life for Scomber japonicus Stored at Different Temperatures
[J]. FOOD SCIENCE, 2015, 36(22): 232-236.
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[12] |
YANG Zongqu1,2, LI Changkan1,2,3, QU Jinzhu1, LEI Zhihua1, LI Yuhua1, ZHAO Qi1.
Quality Preservation of Postharvest ‘Heyin’ Pomegranate
[J]. FOOD SCIENCE, 2015, 36(18): 267-271.
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[13] |
XIE Yu-hua1,2, SONG Hong-bo1,*, LIU Sheng2,*, JIA Li-e2, JI Nai-yi2, GAO En-yuan2,3, WANG Li-bin2.
Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns
[J]. FOOD SCIENCE, 2014, 35(2): 282-286.
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[14] |
CAI Xiu-zhen, PANG Guang-chang*.
Effects of Different Storage Temperatures on the Activities of Fourteen Enzymes Involved in Sucrose Metabolism in Hami Melon
[J]. FOOD SCIENCE, 2014, 35(2): 271-276.
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[15] |
WANG Yuan1,2, SONG Jiang-feng2,*, LIU Chun-quan2,3, LI Da-jing2,3.
Changes of Sucrose Metabolism and Related Enzyme Activities in Vegetable Soybean at Different Storage Temperatures
[J]. FOOD SCIENCE, 2014, 35(18): 185-189.
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