[1] |
CHEN Xu, CAI Xixi, WANG Shaoyun, YANG Fujia, WU Jinhong.
Recent Progress and Application Prospects of Antifreeze Peptides in Food Industry
[J]. FOOD SCIENCE, 2019, 40(17): 331-337.
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[2] |
WANG Longyang, MIN Weihong.
Progress and Prospects for Methionine Bioproduction
[J]. FOOD SCIENCE, 2016, 37(3): 280-285.
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[3] |
WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*.
A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2015, 36(5): 239-243.
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[4] |
GUO Xiaoxi, LIU Yuan, XU Changhua, WANG Xichang*, GUO Yanru.
Progress in Techniques for Geographical Origin Traceability of Aquatic Products
[J]. FOOD SCIENCE, 2015, 36(13): 294-298.
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[5] |
QIN Yu-luan, YIN Hong-qiang, ZHAO Tong-na.
Progress in Understanding the Logical Relationship between Technical Barrier to Trade and Food Safety and China’s Legal Regulation for Food Safety
[J]. FOOD SCIENCE, 2014, 35(19): 234-237.
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[6] |
YANG Fang-wei, FENG Xu-qiao*, CAO Xue-hui, LI Meng-meng, DUAN Xiao-ming, HAN Peng-xiang.
Application in the Food Industry and Development of Membrane Separation Technology
[J]. FOOD SCIENCE, 2014, 35(11): 330-338.
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[7] |
LI Lei1,ZHOU Sheng-sheng2.
Thinking about Development of China’s Food Industry Based on U.S. Dietary Guidelines
[J]. FOOD SCIENCE, 2013, 34(5): 332-336.
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[8] |
TAO Bing-bing1,ZOU Yan1,ZHAO Guo-hua1,2,*.
Research Progress of Ultrasound-assisted Freezing
[J]. FOOD SCIENCE, 2013, 34(13): 370-373.
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[9] |
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Research Progress on Rapid Detection of Food-Borne Bacterial Pathogens
[J]. FOOD SCIENCE, 2012, 33(21): 332-339.
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[10] |
LI Bing-xia,WANG You-sheng.
Application of Cytotoxicology in Food Industry: A Review
[J]. FOOD SCIENCE, 2011, 32(17): 384-387.
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[11] |
HAO Li-min1,CHEN Qiang1,LU Ji-ke2,CAO Xiao-hong3,WANG Shuo3,LIU Jia-xi1,MU Jun1.
Applications and Prospects of Biotechnology in Military Food
[J]. FOOD SCIENCE, 2011, 32(1 ): 278-282.
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[12] |
KONG Wei-bao1,2,LI Long-nan1,ZHANG Ji1,XIA Chun-gu2,*.
Healthcare Functions and Applications in Food Industry of Chlorella
[J]. FOOD SCIENCE, 2010, 31(9): 323-328.
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[13] |
XU Rong-Hua, YAN Xi-Shuang, JIANG Hui, ZHANG Hong-Sheng.
Discussion on Quick Detection of Frying Oil Quality in Food Industry
[J]. FOOD SCIENCE, 2008, 29(8): 652-654.
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[14] |
XU Rong-Hua, YAN Xi-Shuang, JIANG Hui, ZHANG Hong-Sheng.
Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity
[J]. FOOD SCIENCE, 2008, 29(4): 63-65.
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[15] |
YANG Hui-Qin.
Review on Progress of Biotechnology on L-Tryptophan
[J]. FOOD SCIENCE, 2007, 28(9): 630-632.
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