[1] |
CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui.
Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2021, 42(15): 200-205.
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[2] |
LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin.
Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content
[J]. FOOD SCIENCE, 2020, 41(7): 203-209.
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[3] |
ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu.
Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance
[J]. FOOD SCIENCE, 2020, 41(5): 166-172.
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[4] |
PENG Yong, WANG Junxiao, MA Yurong, LIU Pei, WANG Qingguo.
Inhibitory Effect of Prohexadione-Calcium Combined with Calcium Nitrate on Bitter Pit of Fuji Apple
[J]. FOOD SCIENCE, 2020, 41(3): 205-211.
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[5] |
LAN Mengliu, YANG Lili, YAN Guijie, ZHU Huaichang, LI Xiaoyan, XU Wen, WU Shuisheng.
Comparative Analysis of Functional Composition of Different Parts of Alisma orientale (Sam.) Juzep. for Medicinal and Food Purposes
[J]. FOOD SCIENCE, 2020, 41(20): 167-174.
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[6] |
YANG Xiaobing, JIN Mingyu, WU Xiaohe, YIN Hui, WU Xiaoyong.
Progress in Understanding the Relationship between Dietary Nutrients and Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2019, 40(9): 309-315.
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[7] |
SUN Qiaodi, ZHANG Jiangping, XIE Yangyang, YAN Wenjie.
Recent Progress in Research on Nutrients, Functional Components and Health Benefits of Morchella esculenta
[J]. FOOD SCIENCE, 2019, 40(5): 323-328.
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[8] |
LU Baoxin, MA Nan, WANG Xia, LI Chaonan, QIAN Lili, ZHANG Dongjie.
Geographical Traceability of Soybeans by Organic Composition Combined with Mineral Element Fingerprint
[J]. FOOD SCIENCE, 2019, 40(4): 338-344.
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[9] |
YE Yujie, SHI Guang, ZHOU Zhengyi, WANG Jiaqi, AN Liping, DU Peige.
Comparative Chemical Composition of Mycelium and Fruit Body of Phellinus igniarius
[J]. FOOD SCIENCE, 2019, 40(24): 246-251.
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[10] |
HUANG Hui, LI Xueyan, WANG Junwen, WU Wenhui, GUO Ruihua, YU Qingmei, ZHANG Chaoyan,.
Recent Progress in Prolamines as a Food Nutrient Carrier
[J]. FOOD SCIENCE, 2019, 40(19): 318-325.
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[11] |
YAO He, TAN Yicheng, TAN Xinghe, LI Qingming, WANG Feng, ZHANG Chunyan, WANG Lanshu, CHENG Cailiang, QIN Changguang.
Optimization of Combined Microwave-Hot Air Drying Process of Bamboo Shoots
[J]. FOOD SCIENCE, 2019, 40(12): 260-266.
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[12] |
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan.
Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(10): 57-63.
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[13] |
LI Yanhua, YANG Yun, XU Weihong, ZHOU Xinbin, WANG Weizhong, CHI Sunlin, LI Tao, ZHANG Chunlai, ZHAO Wanyi, QIN Yuli, WANG Zhengyin, XIE Deti.
Nitrate Content, Activities of Key Enzymes for Nitrogen Metabolism, and Expression and Subcellular Localization of NRT1 in Different Nitrate-Enriched Varieties of Pakchoi (Brassica chinensis L.)
[J]. FOOD SCIENCE, 2018, 39(7): 78-84.
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[14] |
ZHENG Minyang, ZHAN Pingping, MU Changkao, WANG Chunlin, YE Yangfang.
Comparative Analysis of Low Molecular Mass Nutrients in Hard- and Soft-Shell Crabs (Scylla paramamosain)
[J]. FOOD SCIENCE, 2018, 39(24): 218-224.
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[15] |
PEI Feng, MU Changkao, WANG Chunlin, LI Ronghua, YE Yangfang.
Changes in Nutrients of Portunus trituberculatus during Chilled Storage
[J]. FOOD SCIENCE, 2018, 39(16): 256-264.
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