[1] |
LU Haocheng, WEI Wei, CHENG Chifang, CHEN Wu, LI Shude, WANG Xiaojun, LIU Zongzhao, WANG Jun.
Analysis of the Phenolic Profiles of Five Blending Grape Varieties
[J]. FOOD SCIENCE, 2021, 42(16): 145-154.
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[2] |
LIU Yuanyuan XU Lina ZHANG Han ZHANG Huajiang, CHI Yujie, ZHANG Lili, LIU Xiuqi.
Preparation and Properties of Modified Nano-TiO2/SPI Antimicrobial Film
[J]. FOOD SCIENCE, 2018, 39(14): 302-310.
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[3] |
CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong.
Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties
[J]. FOOD SCIENCE, 2016, 37(13): 101-106.
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[4] |
ZHANG Huan-xin, ZHANG Wei, XU Chun-zhong.
Effect of Waxy Wheat Flour on Rheological Properties of Flour Blending and Steamed Bread Quality
[J]. FOOD SCIENCE, 2014, 35(3): 80-84.
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[5] |
LIU Yao, ZHANG Jian-hao*, LONG Men, LI Can, LIU Gui-chao, MEI Yu.
Effect of Crosslinking Modification by Combined Use of Borax, Nano-SiO2 and Nano-TiO2 on Moisture Permeability and Moisture Permeability of PVA-based Film
[J]. FOOD SCIENCE, 2014, 35(14): 17-23.
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[6] |
MA Long-jun,LIU Yao,ZHANG Jian-hao.
Modification of PVA-Based Composite Coating Packaging Material with Nano-SiO2, Nano-TiO2 and Liquid Paraffin
[J]. FOOD SCIENCE, 2013, 34(16): 341-346.
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[7] |
CHEN Ye,LI Peng,LUO Yin.
Preparation and Properties of Zein/Nano-TiO2 Composite Films
[J]. FOOD SCIENCE, 2011, 32(14): 56-60.
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[8] |
REN Hong-tao1,CHENG Li-ying2,HUA Hui-ying2,YANG Lian-zhi2.
Effects of Respective Additions of Five Minor Cereal Flours on Flour Properties and Biscuits Quality
[J]. FOOD SCIENCE, 2010, 31(17): 77-80.
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[9] |
QIU Xin-ping1,LI Li-xiang1,*,JIANG Qi-zhong1,XU Rui-rui1,XIAO Shi-qing1,XIAO Xiu-dan2.
Optimization of Technological Parameters for Fermented Tea Wine Production
[J]. FOOD SCIENCE, 2010, 31(16): 300-304.
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[10] |
AN Cheng-li,ZHANG Gai-sheng*,HU Jun-peng,CHEN Guang-dou,YUE Xiu-qin,LI Bi-yun, TANG Tao,YANG Ming-ming.
Formulation of Mill Fractions of Wheat Cultivars Shanyou 225 Blended with Xiaoyan No. 6 for Production of Instant Noodle Flour
[J]. FOOD SCIENCE, 2010, 31(10): 12-15.
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[11] |
HU Lin,ZHOU Chuan-yun,WANG Yuan-liang,LI Zong-jun*.
Development of Low-alcohol Rice-milk Beverage
[J]. FOOD SCIENCE, 2009, 30(18): 407-411.
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[12] |
GUO Xiang-feng.
Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing
[J]. FOOD SCIENCE, 2009, 30(18 ): 63-66.
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[13] |
LI Xi-Hong, QIU Song-Shan, HU Yun-Feng, ZHANG Jing.
Study on Inhibitory Capacity of Nano-titania against Mould during Storage of Citrus
[J]. FOOD SCIENCE, 2008, 29(7): 86-89.
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[14] |
ZHANG Wen-Ying, MING Zhe.
Study on Processing Ginger and Crab Apple (Malus pruni folin (Willd) Borkh) Wine
[J]. FOOD SCIENCE, 2008, 29(2): 500-502.
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[15] |
ZHANG Zhen-Bo, SONG Huan-Lu, CHEN Geng-Jun, MA Chang-Wei, HE Jie.
Preparation of Ham Flavor by Maillard Reaction
[J]. FOOD SCIENCE, 2008, 29(12): 55-57.
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