| [1] |
LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang.
Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(9): 283-292.
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| [2] |
ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan.
Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria
[J]. FOOD SCIENCE, 2021, 42(5): 252-261.
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| [3] |
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang.
Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage
[J]. FOOD SCIENCE, 2021, 42(3): 251-257.
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| [4] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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| [5] |
ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan.
Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages
[J]. FOOD SCIENCE, 2021, 42(17): 241-247.
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| [6] |
BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao.
Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients
[J]. FOOD SCIENCE, 2021, 42(15): 81-88.
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| [7] |
ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang.
Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(14): 144-150.
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| [8] |
CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong.
Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro
[J]. FOOD SCIENCE, 2021, 42(12): 107-115.
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| [9] |
ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan.
Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 222-232.
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| [10] |
YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing.
Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network
[J]. FOOD SCIENCE, 2021, 42(10): 284-289.
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| [11] |
SUN Ruolan, XIAO Liang, YI Youjin, DENG Houqin, XIN Xiaofei, ZHU Lihong, SANG Yiyuan, FANG Zhengchu.
Progress in Techniques for Postharvest Quality Preservation of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(1): 333-340.
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| [12] |
GU Hui, ZHU Shijiang, HOU Xiaowan, JIA Zhiwei, ZHANG Lubin.
Effect of Calcium Chloride Treatment on Internal Browning and Storage Quality of Pineapple after Harvest
[J]. FOOD SCIENCE, 2020, 41(9): 161-167.
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| [13] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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| [14] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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| [15] |
LIU Yongle, TANG Qian, YU Jian, LIU Xiaofang, CHEN Shanhui, LI Yan, WANG Faxiang.
Fluorescence Detection of the Spoilage of Fresh-Cut Lotus Roots
[J]. FOOD SCIENCE, 2020, 41(8): 270-274.
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