[1] |
JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing.
Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 258-265.
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[2] |
HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong.
Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu
[J]. FOOD SCIENCE, 2021, 42(2): 74-82.
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[3] |
YAN Han, FAN Wenlai, XU Yan.
Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation
[J]. FOOD SCIENCE, 2021, 42(16): 133-137.
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[4] |
WEI Chunhui, ZHEN Pan, ZHANG Lanlan, REN Zhiqiang, HUANG Zhiguo, DENG Jie.
Changes in Fungal Community Structure in Fermented Grains for Fenjiu, a Traditional Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(14): 121-128.
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[5] |
DONG Yunfeng, ZHANG Xin, XU Jiping, WANG Xiaoyi, KONG Jianlei, SUN Pengcheng.
Blockchain-Based Traceability Model for Grains and Oils Whole Supply Chain
[J]. FOOD SCIENCE, 2020, 41(9): 30-36.
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[6] |
LIU Bingbing, ZHOU Kaixin, YE Lijing, YU Yingying, LI Xuesi, YAN Peixun, GUO Shuxian.
Identification and Flavor Analysis of an Aroma-producing Bacterium Isolated from Fermented Grains of Strong Flavor Baijiu in Songhe Town
[J]. FOOD SCIENCE, 2020, 41(18): 105-112.
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[7] |
LIU Yanmei, ZHOU Xueyong, FU Rongxia, Angadi Honnursab RAJASAB, XIAO Jianzhong.
Correction for the Determination of in Vitro Digestibility of Grain Proteins
[J]. FOOD SCIENCE, 2020, 41(1): 68-73.
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[8] |
DAI Yijie, LI Zongjun, TIAN Zhiqiang.
Analysis of Bacterial Diversity in Daqu and Fermented Grains for Maotai-Flavor Liquor
[J]. FOOD SCIENCE, 2019, 40(4): 152-159.
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[9] |
CHEN Xiaolu, CHEN Baiying, WANG Mei, LI Jing, ZOU Yujing, RONG Jun, DENG Zeyuan.
Comparative Nutrient Composition of Seed Oils of Wild Camellia oleifera with Different Single Kernel Masses Grown in Ten Regions
[J]. FOOD SCIENCE, 2019, 40(16): 227-234.
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[10] |
CHEN Shujun, ZHANG Junmei, LI Jiayi, ZHENG Jie, XING Huiya, WU Mengyue.
In Vivo Hypolipidemic, Hypoglycemic and Antioxidant Properties of Functional Vinegar Powder Made from Minor Grains
[J]. FOOD SCIENCE, 2019, 40(13): 155-160.
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[11] |
LIU Wenwen, CHEN Yan, YANG Hui, GENG Anjing, WANG Fuhua.
Recent Advances in the Application of Stable Isotope and Mineral Element Analysis in Tracing the Geographical Origin of Cereal Grains
[J]. FOOD SCIENCE, 2019, 40(13): 340-348.
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[12] |
ZHENG Lixue, WANG Jiahao, CHEN Zhipeng, QI Bin, WANG Limei.
Production and Structural Analysis of Propionin by High Cell Density Fed-Batch Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 129-133.
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[13] |
ZHAO Zhihao, LIU Lei, ZHANG Mingwei, ZHANG Ruifen, XIAO Juan, WEI Zhencheng, MA Yongxuan.
Combined Effect of Enzymatic Pretreatment and Extrusion on Quality Properties of Brown Rice Flour
[J]. FOOD SCIENCE, 2019, 40(1): 108-116.
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[14] |
NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu.
Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar
[J]. FOOD SCIENCE, 2018, 39(19): 322-328.
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[15] |
YANG Jiangang, SU Chang, DOU Xiao, GUO Jiaxiu, ZHANG Qi, ZHANG Suyi, AO Zonghua, SHEN Caihong.
Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components
[J]. FOOD SCIENCE, 2018, 39(18): 166-172.
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