| [1] |
REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou.
Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics
[J]. FOOD SCIENCE, 2026, 47(4): 105-114.
|
| [2] |
ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei.
Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging
[J]. FOOD SCIENCE, 2025, 46(1): 142-148.
|
| [3] |
Jing YUAN.
The effect of thermal processing methods on the quality and oxidation characteristics of pork
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [4] |
LIU Xin, MU Baide, JU Ming, CUI Fushun, LI Guanhao, PIAO Chunxiang, CUI Mingxun.
Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2022, 43(6): 246-256.
|
| [5] |
Xing xingHe Cheng-Yun ZHANG.
Effects of Ice-temperature Storage on postmortem quality of pork and enzyme activity related to glycolytic pathway
[J]. , 0, (): 0-0.
|
| [6] |
Yankun Peng.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral reflection Characteristics
[J]. , 0, (): 0-0.
|
| [7] |
JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen.
Effect of Fat Ratio in Raw Meat on Safety Indictors during Processing of Bacon
[J]. FOOD SCIENCE, 2020, 41(20): 300-306.
|
| [8] |
CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham
[J]. FOOD SCIENCE, 2020, 41(13): 193-198.
|
| [9] |
JIA Na, ZHANG Fengxue, WANG Letian, SUN Jia, LIU Dengyong.
Quercetin Inhibited Protein and Lipid Oxidation and Improved Quality Properties of Minced Pork during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(21): 196-202.
|
| [10] |
CHAI Zihui, LI Hongjun, LI Shaobo, ZHANG Dong, LI Ranran, HE Zhifei.
Microbial, Physical and Chemical Changes of Low-Salt Chinese Bacon during Storage
[J]. FOOD SCIENCE, 2019, 40(11): 201-206.
|
| [11] |
ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, REN Yunxia, ZOU Tonghua, CHEN Jinyu.
Effects of Different Cooling Methods on Quality of Cooked Cured Bacon
[J]. FOOD SCIENCE, 2018, 39(11): 21-25.
|
| [12] |
ZHOU Huimin, ZHAO Yan, REN Shuang, LI Su, ZHAO Bing, PAN Xiaoqian, CHEN Wenhua, QU Chao, ZHANG Shunliang.
Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
[J]. FOOD SCIENCE, 2018, 39(11): 26-31.
|
| [13] |
PAN Jie, ZHOU Ying, WANG Yu, DAI Xianzhuo, LI Peijun, CHEN Conggui.
Effect of High Pressure Processing on Gel Properties of ChickenB reast Myofibrillar Protein Containing Magnesium Chloride
[J]. FOOD SCIENCE, 2018, 39(11): 89-94.
|
| [14] |
CHEN Cong-Gui.
Effect of High Pressure Processing on Gel Properties of Chicken Breast Myofibrillar Protein Containing Magnesium Chloride
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [15] |
.
Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
[J]. FOOD SCIENCE, 0, (): 0-0.
|
