[1] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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[2] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[3] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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[4] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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[5] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[6] |
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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[7] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[8] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
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[9] |
FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,.
Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 303-307.
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[10] |
SONG Yifan, CHEN Haifeng, YUAN Yuejin.
Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
[J]. FOOD SCIENCE, 2020, 41(4): 229-234.
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[11] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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[12] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[13] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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[14] |
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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[15] |
YU Zuixin, WANG Rikui, HE Mingyang, HONG Min, YUAN Xiaosong, WANG Jing, FENG Yu, WU Zhigang.
Correlation between Anthocyanin Accumulation and Sugar and Acid Contents in ‘Tarocco’ Blood Oranges during Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 105-114.
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