| [1] |
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang.
The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing
[J]. FOOD SCIENCE, 2021, 42(9): 7-14.
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| [2] |
LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu.
Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying
[J]. FOOD SCIENCE, 2021, 42(5): 106-114.
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| [3] |
JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao.
Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation
[J]. FOOD SCIENCE, 2021, 42(3): 38-47.
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| [4] |
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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| [5] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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| [6] |
HU Xiaolong, YU Miao, CAO Zhenhua, WANG Kangli, TIAN Ruijie, HAN Suna, LI Hua, LI Jianmin, ZENG Tian, LI Hong.
Spatial Heterogeneity of Prokaryotic Microbial Community Diversity in Pit Mud from Degraded Cellar for the Production of Strong-flavor Baijiu Revealed by High Throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(10): 86-93.
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| [7] |
ZHAO Ziying, JIA Wenru, ZUO Xiaoxia, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Postharvest Yellowing and Sugar Metabolism of Broccoli Heads
[J]. FOOD SCIENCE, 2020, 41(5): 193-199.
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| [8] |
LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu.
Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures
[J]. FOOD SCIENCE, 2020, 41(3): 198-204.
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| [9] |
TANG Yuqian, PAN Yaoyin, LIU Chendi, YANG Jiguo.
Advances in Understanding the Biotransformation of Deoxynivalenol and Its Masked Forms
[J]. FOOD SCIENCE, 2020, 41(19): 281-289.
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| [10] |
LU Haiqiang, GU Xinxi, YUAN Qiaomin, TAN Suhui, TIAN Hongtao.
Heterologous Expression of Codon Optimized Thermophilic β-Mannanase Gene (manBK) and Its Application in Degradation of Konjac Mannan
[J]. FOOD SCIENCE, 2020, 41(18): 113-119.
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| [11] |
LIU Zesong, SHI Junyan, ZUO Jinhua, GAO Lipu, WANG Qing, MENG Demei.
Effect of Combined UV-C and Red Light Emitting Diode Irradiation on Storage Quality of Broccoli
[J]. FOOD SCIENCE, 2020, 41(17): 238-245.
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| [12] |
ZHENG Tingting, LIU Yulan, WANG Jiandong, PEI Yaxiao.
Degradation of Mycotoxins in Corn Germ and Crude Corn Oil by Steaming Corn Germ with Dilute Alkali
[J]. FOOD SCIENCE, 2020, 41(13): 8-13.
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| [13] |
LU Xu, MA Shaoying, LI Sheng, ZHANG Congcong, BAO Jinyu, ZHANG Xiumin.
Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(1): 41-47.
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| [14] |
ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan.
Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation
[J]. FOOD SCIENCE, 2019, 40(9): 207-212.
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| [15] |
ZHANG Jinhua, GUO Nan, YANG Yan, LI Qingpeng, GUO Qin, DUAN Yuquan, HA Yiming.
Extraction, Purification and Identification of Sulforaphane from Broccoli Byproducts
[J]. FOOD SCIENCE, 2019, 40(8): 248-255.
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