[1] |
GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi.
Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels
[J]. FOOD SCIENCE, 2021, 42(4): 215-220.
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[2] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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[3] |
YANG Yufei, LIU Cuiling, WU Jingzhu, SUN Xiaorong.
Terahertz Spectroscopy for Non-destructive Identification of Quality Change of Edible Oils during Storage
[J]. FOOD SCIENCE, 2021, 42(12): 248-254.
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[4] |
YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin.
Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum
[J]. FOOD SCIENCE, 2020, 41(2): 101-106.
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[5] |
HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo.
Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(10): 68-74.
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[6] |
LIU Yangming, HOU Ran, ZHAO Wei, LU Shiling, WANG Qingling, LI Wenhui, DONG Juan.
Effect of Ultra High Pressure on Sensory Quality, Microstructure and Sarcoplasmic Protein Properties of Sauced Sheep Stomach
[J]. FOOD SCIENCE, 2019, 40(9): 76-82.
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[7] |
WANG Yuhua, SHENG Wenjun, LI Min, MI Lan, JIANG Yumei, WANG Jing.
Effect of Sequential Fermentation with Lachancea thermotolerans and Schizosaccharomyces pombe on the Quality of Merlot Dry Red Wine
[J]. FOOD SCIENCE, 2019, 40(8): 102-111.
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[8] |
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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[9] |
DING Ruixue, GENG Lijuan, ZHANG Tiehua, SUN Xuejiao, YUE Xiqing, WU Junrui.
Dynamic Analysis of Changes in Residual Bacteria in Pasteurized Milk during Storage Based on Next-Generation Sequencing
[J]. FOOD SCIENCE, 2019, 40(14): 77-83.
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[10] |
ZHENG Meiyu, LI Jianjun, FENG Jianjun, LU Shengmin.
Effect of Drying Methods on Sensory Qualities of Loquat Flower Tea and Its Toxicological Evaluation
[J]. FOOD SCIENCE, 2018, 39(17): 116-121.
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[11] |
LI Xuepeng, LIU Yanwei, GAO Junhuan, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Yujin, LIN Hong.
Flavor Improvement of Enzymatic Hydrolysate of Mactra veneriformis by Maillard Reaction
[J]. FOOD SCIENCE, 2018, 39(16): 82-89.
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[12] |
WU Yanyan, ZHU Xiaojing, LI Laihao, YANG Xianqing, HU Xiao, LIN Wanling, RONG Hui.
Comparison of Quality Changes of Prepared Beer Bass Fillet under Different Storage Conditions
[J]. FOOD SCIENCE, 2018, 39(11): 214-220.
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[13] |
SUN Qinxiu, DU Hongzhen, LI Fangfei, ZHENG Dongmei, KONG Baohua.
Inhibition of Mixed Spice Extract on Biogenic Amine Formation in Harbin Dry Sausage
[J]. FOOD SCIENCE, 2018, 39(1): 22-28.
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[14] |
LI Saijie, YANG Baowei, ZHANG Jianxin, YU Huahang, HAN Zhaoyu, HUANG Chen, TANG Feilong, HUI Yanbin.
Optimized Combination of Saccharomyces cerevisiae and Pediococcus pentosaceus as Starter Culture for Chuantou Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(24): 53-59.
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[15] |
YANG Yudi, CHENG Zhan, MAN Yuan, LI Jingming.
Effect of Addition of Ultrafine Powder of Grape Seed Oil Extraction Residue on the Aroma of Cookies
[J]. FOOD SCIENCE, 2017, 38(20): 103-111.
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