[1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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[2] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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[3] |
ZHANG Xingya, YANG Bo, LI Yalei, LUO Ruiming, RUAN Zhentian, SA Miaomiao, ZHAO Junyi.
Proteomics Studies on Myoglobin Content and Its Transformation into Derivatives in Muscle of Qinchuan Cattle during Postmortem Storage
[J]. FOOD SCIENCE, 2021, 42(7): 226-231.
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[4] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[5] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[6] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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[7] |
HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong.
Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats
[J]. FOOD SCIENCE, 2021, 42(2): 255-261.
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[8] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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[9] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification
[J]. FOOD SCIENCE, 2021, 42(18): 207-211.
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[10] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[11] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
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[12] |
QIAN Lili, QIU Yanchao, LI Dianwei, FU Lixue, ZHANG Dongjie, ZUO Feng.
Influence of Geographical Origin, Variety and Crop Year on Mineral Element Contents of Rice and Geographical Origin Discrimination Based on Mineral Elements
[J]. FOOD SCIENCE, 2021, 42(16): 322-327.
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[13] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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[14] |
PAN Xiaohua, PAN Lilong, SUN Jia.
Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells
[J]. FOOD SCIENCE, 2021, 42(15): 220-230.
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[15] |
WANG Yaling, ZHAO Junying, QIAO Weicang, ZHANG Minghui, LIU Yan, CHEN Lijun.
Determination of 10 Elements in Breast Milk by Inductively Coupled Plasma-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 165-169.
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