[1] |
ZHAO Xue, JIN Xindi, LIU Bin, ZHAO Xubo.
Prediction Model Construction for Aspergillus flavus Growth and Toxin Accumulation in Chili Powder
[J]. FOOD SCIENCE, 2021, 42(14): 62-69.
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[2] |
NIU Yaoxing, WANG Ting, BI Yang, ZHANG Yu, LIU Hong, YUN Jianmin.
Effect of Storage Temperature on the Quality of Flammulina velutipes and Shelf Life Predictive Modeling
[J]. FOOD SCIENCE, 2021, 42(1): 264-271.
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[3] |
LUO Huabin, SHENG Zhenzhen, SI Yongli, CHEN Yanting, LIN Lu, GAO Xing, YANG Wenge.
Effect of Ultra-high Pressure on Quality Preservation of Hairtail Fish Balls during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(1): 157-162.
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[4] |
CAO Yong, ZHANG Suixin, XU Xiuying, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, LIU Jingsheng.
Quality Analysis of Stored Corn Pancake and Establishment of Shelf-Life Prediction Model
[J]. FOOD SCIENCE, 2021, 42(1): 235-242.
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[5] |
XU Ranran, YUAN Yang, ZHAO Yumei, CAO Jiankang.
Effect of Cold Controlled Atmosphere Storage on Quality of ‘Tunisia’ Soft Seed Pomegranate during Subsequent Shelf Life
[J]. FOOD SCIENCE, 2020, 41(9): 153-160.
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[6] |
XIE Guangfa, LU Jian, SUN Junyong, LU Yin, PENG Qi, QIAN Bin, JIN Jianshun, WANG Lan, FU Zukang, LU Zhendong, LIU Caiqin.
Predictive Modeling of the Nonbiological Stability of Chinese Yellow Wine
[J]. FOOD SCIENCE, 2020, 41(5): 31-38.
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[7] |
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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[8] |
GAI Shengmei, YOU Jiawei, ZHANG Xuejiao, ZHANG Zhonghui, LIU Dengyong.
Discrimination of Water-injected Ground Meat Using Low-field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
[J]. FOOD SCIENCE, 2020, 41(22): 289-294.
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[9] |
WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei.
Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model
[J]. FOOD SCIENCE, 2020, 41(21): 66-72.
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[10] |
HUANG Jiali, HUANG Baohua, ZUO Shanshan, GUO Chenglong, ZHOU Jinlin, LU Yujing.
Taste Evaluation of Various Sweeteners by Electronic Tongue
[J]. FOOD SCIENCE, 2020, 41(20): 227-233.
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[11] |
YAN Xiaotong, LUO Xiaojuan, PAN Jieru, YE Haimei, LIN Kan, LI Changcheng, FANG Ting.
Relationship between the Signal Molecule N-Tetradecanoyl-L-homoserine lactone in Cnterobacter sakazakii and Its Growth
[J]. FOOD SCIENCE, 2020, 41(18): 134-139.
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[12] |
XI Zewen, CHENG Ce, PENG Shengfeng, ZOU Liqiang, LIU Wei.
Effect of Lemon Essential Oil Emulsion Edible Coating on Quality Preservation of Refrigerated Pot-Stewed Duck Neck
[J]. FOOD SCIENCE, 2020, 41(1): 237-243.
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[13] |
LIU Wenying, WANG Shouwei.
Recent Progress in Understanding the Effect of Mutton Production and Processing Technologies on the Quality of Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(1): 304-311.
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[14] |
CHEN Xue, LUO Xin, ZHU Lixian, DONG Pengcheng, HANG Mingshan, HAO Jiangang, ZHANG Yimin.
A Review of the Application of Superchilling on Beef and Mutton
[J]. FOOD SCIENCE, 2019, 40(7): 314-319.
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[15] |
YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang.
Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes
[J]. FOOD SCIENCE, 2019, 40(5): 228-233.
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