[1] |
LIU Jiayi, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua.
Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicida
[J]. FOOD SCIENCE, 2021, 42(17): 27-33.
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[2] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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[3] |
HU Jiayong, ZHANG Man, PI Jiangyi, PENG Qingzhi, FENG Hao, ZHOU Taohong.
Quantitative and Qualitative Determination of Illicit Sildenafil in Health Foods by Surface Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 297-302.
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[4] |
WANG Ya,, GAO Hongbo, SUI Haixia, QIU Kai, ZHONG Qiding, Lü Xiaoling.
Simultaneous Determination of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Infant Formula Powder by Isotope Internal Standard-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 262-267.
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[5] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[6] |
ZHAO Chuanyan, YIN Yongqi, YANG Zhengfei, WANG Yougen, SHA Yongshan, FANG Weiming.
Effect of Malting Conditions on the Quality of Specialty Malt
[J]. FOOD SCIENCE, 2020, 41(10): 21-28.
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[7] |
PEI Fei, NI Xiaolei, ZHONG Lei, YANG Wenjian, YAO Yijun, MA Ning, FANG Yong, HU Qiuhui.
Effects of Three Functional Sweeteners on Cooking Quality and Digestion Characteristics of Rice
[J]. FOOD SCIENCE, 2019, 40(24): 66-72.
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[8] |
LI Weizhou, LI Fuxiang, HE Xiaoqin, LI Fuhua, ZHAO Jichun, LEI Lin, MING Jian.
Changes in Phenloic Components and Antioxidant Activity of Barley before and after Malting
[J]. FOOD SCIENCE, 2019, 40(18): 15-21.
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[9] |
TAN Wenyuan, CHEN Yuqin, FU Dayou, WANG Shoufeng, MING Hongmei.
Surface-Enhanced Raman Scattering Spectroscopy for Qualitative Detection of Carbofuran Residues in Chinese Liquor
[J]. FOOD SCIENCE, 2019, 40(10): 318-324.
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[10] |
ZHANG Zhijun, HUANG Kexing, YUE Jie, LIU Mingli, QI Mingxia, DONG Jianjun.
DNA Fingerprinting of Malt Varieties Using Tailed Primer M13 Microsatellite (TP-M13-SSR) Markers
[J]. FOOD SCIENCE, 2018, 39(24): 183-188.
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[11] |
WANG Luhui, XIAO Junxia, XU Tongcheng, WANG Peng, HUANG Guoqing.
Maillard Reaction of Soybean Protein Isolate with Glucose and Maltose under Wet Heating Conditions
[J]. FOOD SCIENCE, 2018, 39(16): 19-26.
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[12] |
QIAN Yunfang, YANG Shengping, XIE Jing.
Antibacterial Activity of 4-Hexylresorcinol against Three Spoilage Bacteria in Culture and Its Effect on the Quality of Pacific White Shrimp
[J]. FOOD SCIENCE, 2017, 38(21): 21-29.
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[13] |
REN Jun’an, DENG Tingting, HUANG Wensheng, GE Yiqiang, CHEN Ying.
A Precise Quantitative Assay for Measuring Pork Incorporated into Mutton Products by Droplet Digital PCR
[J]. FOOD SCIENCE, 2017, 38(2): 311-316.
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[14] |
CHEN Shujun, SHI Yue, HU Jie, XU Xiaoxia, LI Le, ZHANG Junmei, LI Jiayi, WANG Cuilian.
Process Optimization by Response Surface Methodology for the Development of a Beverage Based on Lactic Acid Fermentation of Quinoa Malt
[J]. FOOD SCIENCE, 2017, 38(16): 64-70.
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[15] |
ZHANG Xiaoxiao, NIU Dandan, SHEN Wei, LI Yu, LU Fuping.
Expression and Enzymatic Properties of β-Amylase
[J]. FOOD SCIENCE, 2016, 37(3): 164-169.
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