[1] |
KUANG Fengyuan, WU Guangbin, ZHANG Shen, HUANG Lina, CHEN Fahe.
Simultaneous Determination of 5 Phenolic Acids Involved in the Phenylpropanoid Pathway of Postharvest Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2020, 41(8): 165-170.
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[2] |
LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu.
Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures
[J]. FOOD SCIENCE, 2020, 41(3): 198-204.
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[3] |
FU Qingquan, WANG Haiou, LI Kun, YANG Ping, CHEN Quanzhan, WANG Tingting.
Effects of High Oxygen Modified Atmosphere Packaging on Quality of Beef Semimembranosus Muscles during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(23): 236-242.
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[4] |
LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei.
Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase
[J]. FOOD SCIENCE, 2020, 41(14): 9-14.
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[5] |
ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan.
Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation
[J]. FOOD SCIENCE, 2019, 40(9): 207-212.
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[6] |
ZHANG Tingting, SHI Yue, HE Zhaojun, MA Yue, WANG Yubin, ZHAO Xiaoyan, ZHANG Chao,,.
Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display
[J]. FOOD SCIENCE, 2019, 40(21): 216-221.
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[7] |
CAO Jiarui, WANG Bing, LI Fangwei, ZHANG Yan.
CAO Jiarui, WANG Bing, LI Fangwei, ZHANG Yan
[J]. FOOD SCIENCE, 2019, 40(20): 41-46.
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[8] |
WANG Shujuan, LIU Cheng, FANG Shuiqin, TIAN Yachen, DONG Qingli, WANG Xiang, XU Dongpo, LIU Qing,.
Rapid Quantitative Detection of Escherichia coli O157:H7 in Milk Based on Catalytic Activity of Cobalt-Based Metal Organic Framework (ZIF-67)
[J]. FOOD SCIENCE, 2019, 40(18): 323-328.
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[9] |
ZOU Xiaobo, SHI Haijun, HUANG Xiaowei, SHI Jiyong, ZHAI Xiaodong, JIANG Caiping, LI Zhihua.
Colorimetric Detection of Rogor Using Gold Nanoparticles as Peroxidase Mimetics
[J]. FOOD SCIENCE, 2018, 39(8): 224-230.
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[10] |
LU Changtong, CHEN Zhifei, MA Yuping, HOU Pei, FU Yufeng, ZHENG Fengyang, LI Chenggang, SUN Zhitao, GAO Mingqi, ZHANG Zhan.
Synthesis and Pyrolysis of 2-L-Aspartic Acid-2-Deoxy-D-Glucose
[J]. FOOD SCIENCE, 2018, 39(5): 99-105.
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[11] |
GONG Kuijie, CHEN Lirong, QI Guodong, LI Xiaoyue, SUN Linlin, LIU Kaichang.
Effect of ClO2 Sterilization Combined with Chitosan Oligosaccharide Coating on Maintaining the Quality of Waxy Corn
[J]. FOOD SCIENCE, 2018, 39(21): 279-284.
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[12] |
JIANG Yongwen, HUA Jinjie, YUAN Haibo, MA Haile.
Effect of Different Tea Cultivars on Theaflavin Formation during Suspended Fermentation
[J]. FOOD SCIENCE, 2018, 39(20): 71-77.
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[13] |
GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong.
Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2018, 39(11): 196-200.
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[14] |
SUN Han, WANG Xiangyou, LI Ling.
Effect of High-Oxygen Dynamic Controlled Atmosphere on Cell Wall Metabolism and Lignification Process ofA garicus bisporus
[J]. FOOD SCIENCE, 2018, 39(11): 255-262.
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[15] |
JI Yue, LI Jing, WANG Lei, JIN Peng, ZHENG Yonghua.
Effect of Methyl Jasmonate Treatment on Quality and Antioxidant Activity of Fresh-Cut Pineapples
[J]. FOOD SCIENCE, 2018, 39(1): 258-263.
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