| [1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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| [2] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [3] |
HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye.
Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism
[J]. FOOD SCIENCE, 2021, 42(7): 83-89.
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| [4] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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| [5] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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| [6] |
LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli.
Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage
[J]. FOOD SCIENCE, 2021, 42(5): 32-38.
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| [7] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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| [8] |
HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong.
Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats
[J]. FOOD SCIENCE, 2021, 42(2): 255-261.
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| [9] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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| [10] |
WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu.
Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion
[J]. FOOD SCIENCE, 2021, 42(2): 283-290.
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| [11] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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| [12] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification
[J]. FOOD SCIENCE, 2021, 42(18): 207-211.
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| [13] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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| [14] |
LIU Yixiang, MA Yu, LI Donghui, WANG Yanbo, FU Linglin, LIU Guangming.
Dietary Structure and Components Affect Food Allergy through Regulating Intestinal Microflora: A Review of the Literature
[J]. FOOD SCIENCE, 2021, 42(17): 282-290.
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| [15] |
QIAN Lili, QIU Yanchao, LI Dianwei, FU Lixue, ZHANG Dongjie, ZUO Feng.
Influence of Geographical Origin, Variety and Crop Year on Mineral Element Contents of Rice and Geographical Origin Discrimination Based on Mineral Elements
[J]. FOOD SCIENCE, 2021, 42(16): 322-327.
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