| [1] |
WU Changyun, ZHANG Liangzi, YANG Han, PU Zhiying, YOU Juan, LIU Ru, WU Dingxin, JIA Dan, YIN Tao.
Effect of Ammonia Nitrogen-Reducing Biofilm on Stress Response and Muscle Quality of Crucian Carp under High-Density Transportation Conditions
[J]. FOOD SCIENCE, 2026, 47(8): 365-375.
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| [2] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [3] |
XIE Songming, ZHANG Siyuan, LI Shihao, SUN Minmin, WANG Zhijun, CAO Jiankang.
Effects of Organic Acids on Sucrose Conversion in Preserved Cherry Tomato Syrup and Analysis of Methods for Its Deacidification and Depectinization
[J]. FOOD SCIENCE, 2025, 46(12): 100-108.
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| [4] |
LIAO Yuqin, REN Zhongyang, SHI Linfan, WENG Wuyin, HUANG Wenmei.
Changes in Physicochemical Properties and Volatile Flavors of Abalone Muscle during Drying Process
[J]. FOOD SCIENCE, 2023, 44(12): 252-261.
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| [5] |
XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying.
Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin
[J]. FOOD SCIENCE, 2021, 42(18): 95-102.
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| [6] |
ZHOU Sainan, ZHANG Qing, WANG Fahe, WANG Xiaomei, LI Zhaojie, XUE Changhu, TANG Qingjuan.
Optimization by Response Surface Methodology of the Formulation of Seaweeds, Fruits and Vegetables Extracts to Assist in Reducing Blood Glucose and Lipid Levels
[J]. FOOD SCIENCE, 2021, 42(13): 57-63.
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| [7] |
ZHANG Mengmeng, LUO Xin, ZHANG Yimin, MAO Yanwei, YANG Xiaoyin, LEI Hongmei, HAN Mingshan, LIANG Rongrong.
A Review of Recent Research on the Effect and Underlying Mechanism of Calcium Salts on Meat Color
[J]. FOOD SCIENCE, 2019, 40(23): 327-333.
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| [8] |
JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng.
Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp
[J]. FOOD SCIENCE, 2019, 40(2): 192-199.
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| [9] |
ZHOU Ran, ZENG Yuanyuan.
Effect of Transportation Vibration on Different Grades of Road on Antioxidant System of Hami Melons (Cucumis melo var. saccharinus) during Storage
[J]. FOOD SCIENCE, 2018, 39(9): 176-181.
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| [10] |
LIU Xiao, MA Qianli, YANG Rendang.
Development of a Rapid Strip Test for Detection of Reducing Sugar
[J]. FOOD SCIENCE, 2018, 39(6): 298-301.
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| [11] |
JIANG Yue, PAN Ting, XI Zhumei.
Effect of Assimilable Nitrogen and Reducing Sugar Concentrations of Synthetic Grape Must on the Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2018, 39(2): 131-137.
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| [12] |
LIU Haimei, CHEN Jing, HAO Liangwen, YU Hui.
Antioxidant Activity of Maillard Reaction Products from Glucose and Oyster Enzymatic Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(17): 47-52.
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| [13] |
TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan.
Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins
[J]. FOOD SCIENCE, 2018, 39(15): 128-131.
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| [14] |
GAO Li, PAN Congfei, CHEN Jia, WANG Yongde, ZHAO Guohua,.
Rapid Determination of Moisture and Reducing Sugar in Sweet Potato by Near-Infrared Spectroscopy Coupled with Chemometrics
[J]. FOOD SCIENCE, 2017, 38(22): 205-210.
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| [15] |
Lü Shan, LING Min, DONG Haoshuang, MENG Mingjia, CAO Zhen, LIU Mengjun, AO Changwei.
Effect of Drying Temperature on the Aroma Components and Physiochemical Properties of Jujube
[J]. FOOD SCIENCE, 2017, 38(2): 139-145.
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