[1] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[2] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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[3] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[4] |
FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing.
Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(7): 210-217.
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[5] |
QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile.
Advances in the Application of Proteomics in Non-thermal Sterilization of Foods
[J]. FOOD SCIENCE, 2020, 41(3): 288-294.
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[6] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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[7] |
YU Xiaoyan, LÜ Jian, BI Jinfeng, WANG Fengzhao, LI Xuan, WU Xinye.
Mechanism for Texture Softening of Canned Yellow Peaches Based on Modification of Pectin Characteristics
[J]. FOOD SCIENCE, 2020, 41(19): 45-52.
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[8] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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[9] |
ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke.
Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(15): 309-313.
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[10] |
YU Longxia, WU Xiang, LI Xinfu, ZHANG Wangang, LI Cong, XU Baocai.
Effect of High Pressure Thermal Sterilization on Physiological Characteristics of Weissella viridescens
[J]. FOOD SCIENCE, 2020, 41(1): 1-8.
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[11] |
ZHU Ning, YU Ning, ZHU Yue, WEI Yulong, ZHANG Jiaying, SUN Aidong.
Transcriptomic Investigation of the Mechanism of the Lethal Effect of Microchip Pulse Electric Field on Pichia
[J]. FOOD SCIENCE, 2019, 40(4): 130-137.
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[12] |
MENG Jingyi, HUANG Mingming, WANG Jiamei, XIAO Shulan, ZHANG Jianhao, YAN Wenjing.
Impact of Cold Plasma Cold Sterilization Processing Time and Voltage on Fresh Pork Lipid Oxidation
[J]. FOOD SCIENCE, 2019, 40(3): 135-141.
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[13] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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[14] |
ZHOU Huijian,YUAN Jingyao, ZHU Dan, LI Cong, CHEN Chunmei, LIU Rui, WU Mangang, GE Qingfeng, YU Hai,.
Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce
[J]. FOOD SCIENCE, 2019, 40(18): 216-222.
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[15] |
KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting.
Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization
[J]. FOOD SCIENCE, 2019, 40(18): 253-258.
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