| [1] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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| [2] |
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou.
Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers
[J]. FOOD SCIENCE, 2021, 42(15): 213-219.
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| [3] |
KONG Qi, MU Honglei, HAN Yanchao, WU Weijie, FANG Xiangjun, LIU Ruiling, CHEN Hangjun, GAO Haiyan.
Preparation of Composite Phase Change Cold Storage Material and Its Effect on Storage Quality of Lentinula edodes
[J]. FOOD SCIENCE, 2020, 41(15): 238-246.
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| [4] |
FENG Yarong.
Pre-cooling Methods Affect the Diversity of Fungal Communities on Red Agate Cherry Fruit during Cold Storage
[J]. FOOD SCIENCE, 2020, 41(11): 214-221.
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| [5] |
YANG Shengping, ZHANG Zhen, CHENG Ying, QIAN Yunfang, XIE Jing.
Inhibitory Effect of Oregano Essential Oil against Spoilage Microorganism Pseudomonas fluorescens and Its Influence on Quality Changes during Chilled Storage of Salmon
[J]. FOOD SCIENCE, 2020, 41(1): 215-222.
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| [6] |
TANG Mi, ZHENG Hong, MA Liang, DAI Hongjie, GUO Ting, ZHOU Hongyuan, YU Yong, ZHANG Yuhao.
Effect of Freshness of Monopterus albus on Protein Changes during Heating
[J]. FOOD SCIENCE, 2019, 40(7): 47-53.
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| [7] |
ZOU Xiaobo, YANG Zhikun, SHI Jiyong, HUANG Xiaowei, ZHANG Wen, Haroon Elrasheid TAHIR.
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries
[J]. FOOD SCIENCE, 2019, 40(7): 204-211.
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| [8] |
LI Sining, TANG Shanhu.
Effects of Populations, Gender and Packaging Methods on the Oxidation of Sarcoplasmic Proteins in Chilled Yak Meat
[J]. FOOD SCIENCE, 2019, 40(7): 219-227.
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| [9] |
RAN Yun, ZHANG Sijia, CHEN Rong, RAN Zhaoshou, XU Jilin, LIAO Kai.
Change in Volatile Components of Sinonovacula constricta during Temporary Culture in Seawater
[J]. FOOD SCIENCE, 2019, 40(10): 206-213.
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| [10] |
ZHANG Jing, WANG Rongrong, SHAN Yang, PAN Lang, FU Fuhua, DING Shenghua.
Change of Cuticle Components in Mature Satsuma Mandarin Fruits (Citrus unshiu) during Cold Storage and Their Effects on the Growth of Penicillium digitatum
[J]. FOOD SCIENCE, 2019, 40(1): 233-239.
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| [11] |
ZHENG Hong, SU Xianbo, MA Liang, ZHANG Xiaojie, MA Mingsi, SUN Yi, ZHANG Yuhao.
Changes in Physicochemical Properties and Proteins during Shelf Life of Cold Stored Swamp Eel (Monopterus albus)
[J]. FOOD SCIENCE, 2018, 39(7): 215-220.
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| [12] |
ZHENG Hong, SU Xianbo, MA Liang, ZHANG Xiaojie, SUN Yi, MA Mingsi, CAI Luyun, ZHANG Yuhao.
Effect and Underlying Mechanism of Cold Storage on Textural Properties of Cooked Monopterus albus
[J]. FOOD SCIENCE, 2018, 39(23): 199-204.
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| [13] |
REN Sijie, HU Lülin, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effect of Different Modified Atmospheric Conditions on Physicochemical Properties and Volatile Flavor Compounds of Microwaved Spicy Diced Chicken during Refrigerated Storage
[J]. FOOD SCIENCE, 2018, 39(21): 245-252.
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| [14] |
WANG Long, ZHOU Xin, SHENG Lei, ZHOU Qian, WANG Junwei, BAI Lijuan, JI Shujuan.
Effect of Cold Storage on the Activities and Protein Expression of Key Enzymes Involved in the Biosynthesis of Aroma-Related Esters in ‘Nanguo’ Pears
[J]. FOOD SCIENCE, 2017, 38(9): 207-212.
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| [15] |
WANG Siyao, ZHOU Qian, BU Fengya, JI Shujuan.
Mechanism by Which Blueberry Skin Turns Red during Chilling Storage and Control of This Phenomenon
[J]. FOOD SCIENCE, 2017, 38(9): 232-238.
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