[1] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[2] |
ZHANG Chengyun, HE Xingxing, PANG Guangchang, ZHANG Dequan, ZHANG Chunhui, GUAN Wenqiang.
Effects of Different Storage Temperatures on Lactic Acid Metabolism Flux in Postmortem Pork
[J]. FOOD SCIENCE, 2020, 41(3): 192-197.
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[3] |
Zhang Shuqing, Liu Shengyong, MA Peng.
Effect of Steam Explosion on Physicochemical Characteristics of Bovine Bone
[J]. FOOD SCIENCE, 2020, 41(19): 140-145.
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[4] |
WANG Shiqi, HUANG Xiaoyun, YI Yang, HUANG Fei, WANG Limei, WANG Hongxun.
Comparison of Physicochemical and Biochemical Characteristics of Crude Polysaccharides from Dimocarpus longan Pulp Dried by Different Methods
[J]. FOOD SCIENCE, 2020, 41(13): 69-75.
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[5] |
LI Ying, HUANG Dechun, CHEN Guitang, AI Zonghua, JIANG Siqi, KANG Yixin, GAO Shijing.
Polysaccharides from Laminaria japonica: Optimization of Different Extraction Processes and Comparison of Physicochemical Properties and Antitumor Activity
[J]. FOOD SCIENCE, 2019, 40(6): 289-295.
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[6] |
CAI Sha, SUI Yong, SHI Jianbin, HE Jianjun, CHEN Xueling, FAN Chuanhui, MEI Xin.
Physicochemical Properties of Potato Dietary Fiber and Its Influence on the Quality of Hot Dry Noodles Made from Potato Starch
[J]. FOOD SCIENCE, 2019, 40(4): 87-94.
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[7] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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[8] |
YANG Mo, XUE Yuan, REN Lu, LEI Hongjie, XU Huaide.
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2018, 39(9): 47-52.
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[9] |
CHENG Shuzhen, WANG Xiaotuo, ZHANG Jie, XIE Xinfang, WANG Zhidong.
Effect of Electron Beam Dose Rate on Myofibrillar Protein Structure and Physicochemical Characteristics of Chilled Beef
[J]. FOOD SCIENCE, 2018, 39(3): 150-156.
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[10] |
LI Jun, LI Pinglan, WANG Shun, GAO Liang, GUI Meng.
Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics
[J]. FOOD SCIENCE, 2018, 39(13): 41-46.
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[11] |
CHEN Jiaxin, CHEN Qian, KONG Baohua.
Effect of Reducing NaCl Content on Physicochemical Characteristics of Harbin Dry Sausages
[J]. FOOD SCIENCE, 2018, 39(12): 85-92.
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[12] |
HE Yun, FAN Ziwei, WU Yu, ZHONG Geng.
Comparative Study on Physicohemical Characteristics and Flavone Dissolution Properties of Mulberry Leaf Powder with Different Particle Sizes
[J]. FOOD SCIENCE, 2016, 37(9): 123-128.
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[13] |
MA Yanhong, WEI Jianming, HOU Hongping, ZHANG Hongzhi, LI Yahui, QIAO Yuefang.
Effects of Fermentation Methods on Physicochemical and Microbiological Characteristics of Pickled Chinese Yam
[J]. FOOD SCIENCE, 2016, 37(17): 179-184.
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[14] |
LIU Hongkai, LI Fang, ZHANG Yahong, LIU Hong, KANG Yufan.
Optimized Extraction Conditions and Physicochemical Characteristics of Dietary Fiber from Faba Bean Testa from Different Cultivars
[J]. FOOD SCIENCE, 2016, 37(16): 22-28.
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[15] |
ZHANG Congcong, WANG Xiaoxiang, WANG Yana, SHANG Yongbiao.
Changes in Sensory and Physicochemical Properties of Dazu Black Goat Muscle during Postmortem Aging
[J]. FOOD SCIENCE, 2015, 36(19): 89-95.
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