[1] |
LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng.
Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(6): 68-74.
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[2] |
CHEN Fengxia, CAO Jun, LIU Yumei.
Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film
[J]. FOOD SCIENCE, 2021, 42(3): 219-226.
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[3] |
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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[4] |
SHI Yanan, ZHANG Jiayan, HUANG Aixiang.
Hydrolysis Site of Casein by Milk-Clotting Protease from Moringa oleifera Lam. and Preparation and Evaluation of Casein Phosphopeptide and Casein Glycomacropeptide
[J]. FOOD SCIENCE, 2021, 42(10): 104-110.
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[5] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
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[6] |
CHEN Ting, ZHAO Jiuyang, LIU Yumei.
Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film
[J]. FOOD SCIENCE, 2020, 41(3): 151-158.
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[7] |
YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei.
Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops
[J]. FOOD SCIENCE, 2020, 41(23): 83-90.
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[8] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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[9] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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[10] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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[11] |
HONG Kai, MA Changwei.
Monoterpene Compounds in Hops and Beer: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 328-334.
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[12] |
KANG Zhiyong, GUAN Xiaolin, YANG Haoxiong.
On Online Food Safety Co-regulation
[J]. FOOD SCIENCE, 2019, 40(5): 339-345.
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[13] |
LI Yujing, LIU Yumei.
Correlation of Antioxidant Activity with Bioactive Components of Hops
[J]. FOOD SCIENCE, 2019, 40(5): 24-30.
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[14] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[15] |
YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang.
Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas
[J]. FOOD SCIENCE, 2019, 40(19): 23-31.
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