| [1] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
|
| [2] |
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.
|
| [3] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
|
| [4] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
|
| [5] |
WENG Chen, DENG Zeyuan, LI Jing.
Comparison of Lipid Compositions of Several Dairy Products
[J]. FOOD SCIENCE, 2020, 41(4): 149-156.
|
| [6] |
ZHANG Chao, LI Dan, ZHANG Chang, LI Hongliang, YIN Kun, ZHANG Xue, ZHANG Dongjie.
γ-Oryzanol Content and Ferulic Acid Ester Composition in Brown Rice from Heilongjiang Province
[J]. FOOD SCIENCE, 2020, 41(20): 234-241.
|
| [7] |
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei.
Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
[J]. FOOD SCIENCE, 2020, 41(19): 1-8.
|
| [8] |
WANG Zhen, JIANG Suisui, ZHANG Fan, WANG Runfang, FENG Xue, WANG Rui, LI Shiyang, ZHAO Yuanhui.
Optimized Preparation and Characterization of Calcium-chelating L-Aspartate with Pacific Oyster (Crassostrea gigas) Shells as Calcium Source
[J]. FOOD SCIENCE, 2020, 41(10): 238-245.
|
| [9] |
LIU Xin, YAO Yuanhang, CHEN Wenruo, GU Jiayuan, WANG Yan, CHEN Yinji.
Changes in Main Storage Quality Indices of Brown Rice under Dynamic Temperature and Humidity Conditions
[J]. FOOD SCIENCE, 2019, 40(3): 245-250.
|
| [10] |
GONG Ruize, ZHAO Hui, QU Di, WANG Yanhua, ZHANG Lei, LIU Chang, LIU Zhengbo, SUN Yinshi.
Effects of Different Processing Methods and Processed Products on Collagen Content of Cornu Cervi Pantotrichum
[J]. FOOD SCIENCE, 2019, 40(22): 1-6.
|
| [11] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
|
| [12] |
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue.
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
[J]. FOOD SCIENCE, 2019, 40(19): 113-119.
|
| [13] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
|
| [14] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
|
| [15] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
|
