[1] |
NIU Hongmei, QI Cheng, WANG Xiang, LIU Qing, DONG Qingli.
Progress in Growth and Inactivation Modelling of Cronobacter sakazakii in Powdered Formula
[J]. FOOD SCIENCE, 2019, 40(9): 325-331.
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[2] |
WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong.
Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology
[J]. FOOD SCIENCE, 2019, 40(23): 117-122.
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[3] |
Lü Xiamin, YANG Rui, JIANG Yu, HUANG Jianying, DONG Lijuan.
Effect of Chitosan Soaking on the Growth and Contents of Major Bioactive Substances of Soybean Sprouts
[J]. FOOD SCIENCE, 2019, 40(15): 112-117.
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[4] |
ZHENG Chenxi, HAO Jianxiong, SONG Shuhui, JIANG Zhengqiang, LIU Haijie,.
Effect of Slightly Acidic Electrolyzed Water on the Bioactive Compounds and Antioxidant Activity of Tartary Buckwheat Sprouts
[J]. FOOD SCIENCE, 2018, 39(4): 20-25.
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[5] |
DU Xiaojing, BAI Xinpeng, LI Zhuoting, LIU Pin, CAO Jun, JIANG Zefang, DENG Zhiyong, GAO Xiaodong.
Effect of Irradiation Treatment on Microbial Inactivation and Quality of Pitaya Pulp
[J]. FOOD SCIENCE, 2018, 39(23): 106-112.
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[6] |
JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang.
Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping
[J]. FOOD SCIENCE, 2018, 39(22): 220-226.
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[7] |
QIU Jihong, HOU Lixia, ZHANG Zhaoguo, WANG Xuede, ZENG Guozhan.
Effect of Soaking and Germination on the Quality of Sesame Seeds and Sesame Butter
[J]. FOOD SCIENCE, 2018, 39(21): 39-44.
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[8] |
TAO Rui, SHI Zhijia, GONG Hui, YANG Zhen, LIU Meng.
Inactivation of Bacillus subtilis Spores by Ultrasonic Treatment Combined with Inducer
[J]. FOOD SCIENCE, 2018, 39(11): 95-100.
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[9] |
ZHU Lihua, LI Yan, TONG Qigen, SUN Yunjin, MA Tingjun.
Inactivation Mechanism of Salmonella by Atmospheric Gliding Arc Discharge and Its Application in the Preservation of Eggs
[J]. FOOD SCIENCE, 2017, 38(9): 133-137.
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[10] |
GUAN Feng, XU Wenchai, YUAN Yongjun, ZHANG Ruixue, ZHAO Simin, CHEN Qiuping.
Inactivation and Mechanism of Bacillus subtilis NG-2 and Its Spores by Pulsed Light
[J]. FOOD SCIENCE, 2017, 38(23): 70-74.
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[11] |
ZHANG Ruixue, ZHANG Wengui, GUAN Feng, YUAN Yongjun.
Advances in Research and Application of Pulsed Light in Food Industry
[J]. FOOD SCIENCE, 2017, 38(23): 305-312.
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[12] |
ZHANG Peipei, LI Miaoyun, ZHAO Gaiming, CUI Wenming, GAO Xiaoping, LIU Yanxia, ZHAO Lijun, WANG Yafei.
Thermal Inactivation Properties of Shigella in Smoked Cooked Ham
[J]. FOOD SCIENCE, 2017, 38(2): 40-45.
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[13] |
LIU Rui, YU Zhanglong, XUE Chong, WU Yi, WU Xinyan, LI Mingyi.
Identification of Bacterial Species and Microbial Inactivation by Acidic Electrolyzed Water on Commercial Bean Sprouts
[J]. FOOD SCIENCE, 2017, 38(17): 168-173.
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[14] |
GUO Xiaomeng, ZHAO Fushi, YE Xiaohui, MA Tingjun,.
Response Surface Optimization of GABA Accumulation in Germinated Quinoa under Citric Acid Stress and Its ACE Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2017, 38(14): 221-226.
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[15] |
ZHANG Peipei, NIU Huimin, LI Miaoyun, ZHAO Gaiming, CUI Wenming, SUN Lingxia.
Thermal Inactivation Properties of Salmonella paratyphi A in Different Media
[J]. FOOD SCIENCE, 2017, 38(14): 58-63.
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