[1] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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[2] |
LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu.
Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions
[J]. FOOD SCIENCE, 2020, 41(7): 218-227.
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[3] |
SHU Huizhen, TANG Zhiling, HAN Wei, CHEN Haiming, CHEN Weijun, HU Yueying, CHEN Wenxue.
Antibacterial Activity and Mechanism of Caryophyllene against Brochothrix thermosphacta
[J]. FOOD SCIENCE, 2020, 41(15): 31-38.
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[4] |
ZHAO Jiawei, AO Xiaolin, ZHAO Ke.
Progress in Understanding the Effect and Mechanism of Metal Ions on Biofilm Formation of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(9): 341-346.
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[5] |
YI Guandong, LIU Lanxiang, LEI Fuhou, ZHANG Jiayan, LI Kai, ZHENG Hua, ZHANG Hong, SUN Yanlin.
Fluorescence Properties and Detection of Laccaic Acid A
[J]. FOOD SCIENCE, 2018, 39(24): 311-316.
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[6] |
SHAO Yaoyao, ZHAO Yan, XU Mingsheng, XU Lilan, WANG Xiong, TU Yonggang.
A Review of Effects of Metal Ions on Gelation Behavior of Protein
[J]. FOOD SCIENCE, 2017, 38(5): 299-204.
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[7] |
LI Yongjiao, ZHANG Suyi, HUO Danqun, ZENG Na, ZHOU Tao, LI Delin, YANG Yan, WANG Ming.
Transfer of Metal Elements in the Distillation Process of Chinese Luzhou-Flavor Liquor
[J]. FOOD SCIENCE, 2016, 37(16): 156-161.
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[8] |
SUN Ting, YANG Ying, WANG Hualin, WANG Haitao, WU Xuefeng, ZHANG Min, CHEN Xiaoju, PAN Lijun,JIANG Shaotong, LI Xingjiang.
Mutation and Metabolism Analysis for a Malic Acid-Producing Rhizopus delemar Strain Utilizing Corn Cob Hydrolysate
[J]. FOOD SCIENCE, 2015, 36(15): 90-97.
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[9] |
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong.
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
[J]. FOOD SCIENCE, 2014, 35(3): 96-99.
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[10] |
ZHANG Jian-guo, HUANG Xun-juan.
Properties of Xanthan from Xanthomonas campestris
[J]. FOOD SCIENCE, 2014, 35(23): 29-32.
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[11] |
ZHOU Yong-qiang, LI Chang, ZHU Jian-peng, NIE Shao-ping.
Formation of 3-Chloropropane-1,2-diol in Microwave Heating Model of Edible Oil
[J]. FOOD SCIENCE, 2014, 35(17): 36-40.
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[12] |
HUANG Qun, YANG Wan-gen, JIN Yong-guo, CHEN Hong-jie, SHEN Xue-mei.
Factors Influencing Texture Properties of Duck Egg White Protein Gel
[J]. FOOD SCIENCE, 2014, 35(15): 68-71.
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[13] |
ZHOU Wen-qian,HU Rui,LI Chun,ZHAO Zhi-feng,LU Xiao-li.
Effect of Different Pretreatments on the Tannin Content of Reconstituted Osmunda japonica Thunb Tip
[J]. FOOD SCIENCE, 2013, 34(24): 69-72.
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[14] |
LIYuan-xin,YINLi-hua,QIYe.
Screening of Xanthomonas campestris Producing High-Viscosity and Acid-Resistant Xanthan Gum and Its Fermentation Process
[J]. FOOD SCIENCE, 2012, 33(9): 211-216.
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[15] |
HUXiao-yun,ZENGMao-mao,CHENJie.
Comparison of Antioxidant Activities of Reduced Glutathione and Several Common Dipeptides
[J]. FOOD SCIENCE, 2012, 33(7): 6-10.
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