| [1] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [2] |
LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages
[J]. FOOD SCIENCE, 2026, 47(2): 259-269.
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| [3] |
HU Yingying, LIU Yue, Cheng Huilin, Huang Dewei, Bayinbate Bayierta, ZHANG Lang, XU Baocai.
Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China
[J]. FOOD SCIENCE, 2025, 46(9): 216-224.
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| [4] |
MA Yining, ZHAO Lingyu, HE Li, JIE Qiang, SUN Xiaoyu, WANG Fanglin.
Research Progress on Magnetic Solid Phase Extraction Based on Fe3O4 Magnetic Nanomaterials in Food Analysis
[J]. FOOD SCIENCE, 2025, 46(9): 364-390.
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| [5] |
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye.
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
[J]. FOOD SCIENCE, 2025, 46(6): 80-88.
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| [6] |
NIU Canjie, YE Sudan, ZHU Qiancong, HU Yuxia.
Determination of Five Fluoroquinolones in Aquatic Products by High Performance Liquid Chromatography with Solid Phase Extraction Using Metal-Organic Framework as Sorbent
[J]. FOOD SCIENCE, 2025, 46(3): 222-229.
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| [7] |
HE Jinlin, SHEN Luying, SUN Ting, FU Jianwei, YAN Lijuan, XU Dunming.
Determination of 13 Aminoglycoside Residues in Milk by Weak Cation Exchange Solid Phase Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(3): 238-245.
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| [8] |
LI Xin, LI Yuexin, LI Min, LIU Qian, CHEN Qian, KONG Baohua.
Research Progress on Preparation and Properties of Emulsion Gels and Bigels and Their Application as Fat Substitutes in Sausage Products
[J]. FOOD SCIENCE, 2025, 46(22): 353-362.
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| [9] |
NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua.
Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2025, 46(21): 80-89.
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| [10] |
WANG Huichao, YU Jiangfeng, XU Xiuli, ZHANG Feng, LIAN Jie.
Magnetic Covalent Organic Framework Material Combined with HPLC-MS/MS for the Enrichment and Detection of Mycotoxins in Nuts
[J]. FOOD SCIENCE, 2025, 46(20): 337-344.
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| [11] |
LEI Chenglin, GONG Yan, WEN Sheng, ZHOU Yan, CAO Wencheng, LIU Xiaofang, CHEN Haichuan, CHENG Qingyun, LIU Xiao.
Solid-Phase Extraction Combined with Gas Chromatography-Triple Quadrupole Tandem Mass Spectrometry for the Determination of 11 Benzotriazole Ultraviolet Stabilizers in Aquatic Products
[J]. FOOD SCIENCE, 2025, 46(19): 273-280.
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| [12] |
WANG Qiang, DU Wenjing, CHEN Qian, LIU Qian, KONG Baohua.
Effect of Bioprotective Bacteria on the Quality and Microbiological Characteristics of Harbin Red Sausages during Storage
[J]. FOOD SCIENCE, 2025, 46(18): 260-268.
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| [13] |
ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng.
Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation
[J]. FOOD SCIENCE, 2025, 46(17): 120-127.
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| [14] |
HUANG Qian, FENG Lifeng, YE Mengwei, WANG Chun, HUANG Liqun, PAN Cheng.
Simultaneous Determination of 28 Food-Derived Metabolic Modulators in Instant Foods by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry with Automatic Dispersive Solid Phase Extraction
[J]. FOOD SCIENCE, 2025, 46(15): 346-356.
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| [15] |
LI Jinhai, MA Yixuan, PEI Huijie, HE Wei, ZHONG Xumei, YU Jiamei, ZHANG Yulin, XIE Jiaxin, LI Chengtao, YANG Yong.
Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages
[J]. FOOD SCIENCE, 2025, 46(14): 81-92.
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