[1] |
SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu.
Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging
[J]. FOOD SCIENCE, 2021, 42(8): 257-263.
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[2] |
XU Mingfang, ZHENG Chunli, WANG Yangyang, BAI Weibin, YE Lei, CUI Jing.
Differences in Actin Peptide Fingerprints of Mandarin Fish, Golden Pomfret and Sturgeon Analyzed by Orbitrap Fusion Lumos Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(18): 269-276.
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[3] |
MA Wanjun, MA Shicheng, SHI Jiang, LONG Zhirong, DONG Peng, ZHANG Yue, LIN Zhi, LÜ Haipeng.
Comparative Study on Three Quantitative Analysis Methods for the Color Liupao Tea Infusion
[J]. FOOD SCIENCE, 2021, 42(16): 155-161.
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[4] |
CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Mineral Enrichment Capacity and Geographical Origin Identification of Boletus edulis
[J]. FOOD SCIENCE, 2021, 42(10): 290-296.
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[5] |
LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin.
Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion
[J]. FOOD SCIENCE, 2020, 41(20): 151-158.
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[6] |
LIU Yanyan, XU Yongquan, CHEN Jianxin, WANG Fang, CHEN Gensheng, YIN Junfeng, LIU Zhengquan.
Impact and Mechanism of Mg2+ in Brewing Water on the Taste Quality of Black Tea Infusions
[J]. FOOD SCIENCE, 2020, 41(18): 14-20.
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[7] |
ZHONG Yujie, SHI Zhenqiang, JIN Chengni, WANG Xiaorui, LI Xuan, HAN Jiahui, XUE Wei, WU Peng, PENG Xiaoli, XIA Xiaodong.
Effect of Apigenin on 3-Chloro-1,2-propanediol Induced Renal Injury and Mitochondrial Fission and Fusion in Rats
[J]. FOOD SCIENCE, 2019, 40(9): 107-114.
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[8] |
NING Jingming, LI Shuhuan, WANG Yujie, ZHANG Zhengzhu, SONG Yan, XU Qian, LU Guofu.
Hyperspectral Imaging for Quantitative Quality Prediction Model in Digital Blending of Congou Black Tea
[J]. FOOD SCIENCE, 2019, 40(4): 318-323.
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[9] |
ZHANG Ce, HU Changying, SHI Yujie, JIANG Ziwei.
Estimation of Diffusion Coefficients of Nano-Components Migration from Nano-Metal/Metal Oxide-Polyolefin Food Packaging Film
[J]. FOOD SCIENCE, 2019, 40(21): 1-6.
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[10] |
FU Linglin, HUANG Jianjian, XIE Menghua, WANG Chong, WANG Yanbo.
FU Linglin, HUANG Jianjian, XIE Menghua, WANG Chong, WANG Yanbo
[J]. FOOD SCIENCE, 2019, 40(20): 114-121.
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[11] |
CHU Wenjing, SHENG Danmei, ZHANG Nan, YU Yan, ZHANG Feng, YE Shuangshuang.
Hot-Air Drying of Red-Fleshed Pitaya: Kinetic Modelling and Quality Changes
[J]. FOOD SCIENCE, 2019, 40(17): 150-155.
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[12] |
SHEN Fei, HUANG Yi, ZHOU Yuechun, LIU Qin, PEI Fei, LI Peng, FANG Yong, LIU Xingquan.
On-Line Detection of Mildew Degree of Maize Based on Spectral and Image Information Fusion
[J]. FOOD SCIENCE, 2019, 40(16): 274-280.
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[13] |
WANG Yuanyuan, LI Jieqing, LI Tao, LIU Honggao, WANG Yuanzhong.
A Review on the Application of Spectral Analysis Techniques in Research on Wild-Grown Bolete Mushrooms
[J]. FOOD SCIENCE, 2019, 40(15): 300-306.
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[14] |
WANG Shengpeng, GONG Ziming, ZHENG Pengcheng, LIU Panpan, GAO Shiwei, TENG Jing, WANG Xueping, YE Fei, ZHENG Lin, GUI Anhui.
Qingzhuan Brick Tea Infusion: Analysis of Taste Components and Establishment of Quality Evaluation Model
[J]. FOOD SCIENCE, 2019, 40(10): 214-219.
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[15] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers
[J]. FOOD SCIENCE, 2019, 40(1): 23-30.
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