[1] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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[2] |
ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong.
Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature
[J]. FOOD SCIENCE, 2020, 41(9): 145-152.
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[3] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
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[4] |
LIU Shuaimin, HU Kangqi, LIU Gangshuai, ZHANG Shanying, PAN Yonggui, SHI Xuequn, ZHANG Zhengke.
Effect of Exogenous Melatonin Treatment on Storage Quality of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(21): 160-166.
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[5] |
DING Congwen, FENG Qun, LI Chunhuan.
Isolation and Identification of Antifungal Substance Synthesized by Bacillus megaterium LB01 from Special Environment and Its Action Mechanism
[J]. FOOD SCIENCE, 2020, 41(17): 75-82.
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[6] |
LIANG Minhua, DENG Hongling, LIANG Ruijin, YANG Zhenfeng, SU Xinguo.
Effects of Exogenous Ethylene and 1-Methylcyclopropene on Postharvest Physicochemical and Aroma Characteristics of ‘Shengxin’ Mango
[J]. FOOD SCIENCE, 2020, 41(15): 231-237.
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[7] |
GE Niannian, ZHOU Yi, TIAN Yaqin, SHAO Yuanzhi.
Effects of Combinations of Antagonistic Strains on Quality and Disease Resistance of Postharvest Mango
[J]. FOOD SCIENCE, 2019, 40(9): 201-206.
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[8] |
HONG Sihui, SHE Yongxin, ZHANG Chao, CAO Xiaolin, ZHENG Lufei,WANG Shanshan, JIN Maojun, SHAO Hua, JIN Fen, LAO Shuibing, YAN Feiyan, WANG Jing.
Simultaneous Detection and Degradation of Pyraclostrobin and Cymoxanil in Cucumber and Soil
[J]. FOOD SCIENCE, 2018, 39(8): 262-266.
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[9] |
LIU Fengxia, WANG Yongtao, LIAO Xiaojun.
Effect of High Pressure Processing and High-Temperature Short-Time Treatment on Particle Size and Water Soluble Pectin of Mango Pulp
[J]. FOOD SCIENCE, 2017, 38(5): 142-147.
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[10] |
YAN Huiqing, HUANG Xiaolong, MA Zhaocheng.
Progress in Understanding Hypersensitivity Reaction after Ingestion of Mango Fruits
[J]. FOOD SCIENCE, 2017, 38(3): 305-309.
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[11] |
CAO Yanan, BAI Xue, ZHAO Gang, ZOU Liang, HU Yichen.
Application of UPLC Fingerprint Coupled with Chemometry for Quality Control of Quinoa from Different Geographical Origins
[J]. FOOD SCIENCE, 2017, 38(20): 286-291.
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[12] |
GUAN Yunjing , ZHOU Linyan , BI Jinfeng , YI Jianyong , WU Xinye , ZHOU Mo , LI Shurong.
Inactivation Kinetics of Escherichia coli in Mango Juice by High Pressure Homogenization
[J]. FOOD SCIENCE, 2017, 38(10): 222-228.
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[13] |
YAN Tingcai, WANG Yunshu, SHI Xuequn, XU Xiangbin, ZHANG Peng, LI Jiangkuo.
Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes
[J]. FOOD SCIENCE, 2016, 37(6): 231-236.
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[14] |
CHEN Min, GAO Yunkai, SONG Haichao, HE Shuting, ZHANG Rongyi, ZHONG Liwen, SHI Xuequn.
Control of Postharvest Anthracnose of Mango Fruit by Combining Yeast Meyerozyma guilliermondii with Calcium Chloride
[J]. FOOD SCIENCE, 2016, 37(2): 204-209.
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[15] |
WANG Qiang, WANG Xufeng, ZHAO Donghao, HUANG Ke, LI Zhiguang, LI Yongxian, YANG Hongliang, LI Liudong.
Determination of Four Nitrofurans in Water and Sediment Using Ultra Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(16): 249-253.
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