| [1] |
LI Longfei, LI Shuhong, QIAN Dengfan, JIANG Yuwei, TONG Haonan, LI Xiaofei, BAI Shuimeng, ZHANG Ying, LI Ran.
Effect of Silver Carp Cystatin C on the Texture and Mitochondrial Pathway-Mediated Apoptosis of Refrigerated Grass Carp Fillets
[J]. FOOD SCIENCE, 2025, 46(15): 145-154.
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| [2] |
DUAN Zirui, YANG Xu, CHEN Xiao’e, GUO Quanyou.
Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them
[J]. FOOD SCIENCE, 2025, 46(14): 111-123.
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| [3] |
WU Shiyu, CHEN Nan, YANG Wenge, ZHAN Shengnan, LOU Qiaoming, HUANG Tao.
Effect of Ultrasonic-assisted Water Bath Extraction at Different pH on the Gelling, Rheological and Structural Properties of Fish Scale Gelatin
[J]. FOOD SCIENCE, 2024, 45(15): 178-185.
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| [4] |
WANG Xiaoyun, Mahabaduge Chandika NIROSHAN JAYASOORIYA, XIONG Shanbai, WU Xin, WANG Huiting, GAO Xia, LIU Ru.
Softening Effect of Garcinia gummi-gutta on Pickled Grass Carp Bones
[J]. FOOD SCIENCE, 2024, 45(12): 236-242.
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| [5] |
LI Jialei, CHEN Sai, TIAN Mingli, YU Jian, LIU Yongle, WANG Faxiang.
Effect of Chitosan Composite Preservative on Proteome Changes of Grass Carp Muscle during Cold Storage
[J]. FOOD SCIENCE, 2023, 44(9): 147-153.
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| [6] |
XIA Yuting, WU Weilun, ZHANG Wei, WANG Chao, SHI Liu, WU Wenjin, DING Anzi, QIAO Yu, LI Xin, WANG Lan.
Effect of Vacuum-Assisted High Pressure Curing on the Quality of Grass Carp Pieces
[J]. FOOD SCIENCE, 2023, 44(1): 70-77.
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| [7] |
HOU Xinlei, ZHAO Nan, GE Lihong, MEI Yuan, ZENG Xueqing, YAN Wenjing, ZHANG Jianhao.
Effect of Cold Plasma Treatment on the Inhibition of Pellicle-Spoilage and the Storage Quality of Low-Salt Paocai, a Traditional Chinese Fermented Vegetable Food
[J]. FOOD SCIENCE, 2022, 43(21): 282-290.
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| [8] |
GUO Weidan, ZHOU Xiangren, XU Lina, FU Xiangjin.
Effect of Cold Storage on Metabolites and Microstructure of Grass Carp Muscle
[J]. FOOD SCIENCE, 2022, 43(19): 232-240.
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| [9] |
XU Yan, CHEN Jiwang, MO Jiali, LIAO E, PENG Lijuan, XIA Wenshui,.
Effect of Roasting Temperature and Time on the Quality Attributes of Roasted Grass Carp Fillets
[J]. FOOD SCIENCE, 2022, 43(15): 36-43.
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| [10] |
YANG Ping, WANG Lijuan, XU Xin, XU Caihong, GONG Liyan, HUANG Chen, XU Qing.
Effect of Grass Carp Scale Collagen Peptide on Bone Microstructure, Serum TNF-α, IL-1β and IL-6 and Intestinal Flora in Osteoporotic Mice
[J]. FOOD SCIENCE, 2022, 43(13): 118-124.
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| [11] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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| [12] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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| [13] |
XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng.
Effects of Cooking Methods on the Eating Quality of Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(3): 136-142.
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| [14] |
SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng.
Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision
[J]. FOOD SCIENCE, 2021, 42(18): 232-239.
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| [15] |
LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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