[1] |
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua.
Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 272-280.
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[2] |
SHEN Youming, NIE Jiyun, LI Zhixia, LI Haifei, WU Yonglong, ZHANG Jianyi.
Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits
[J]. FOOD SCIENCE, 2018, 39(9): 294-304.
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[3] |
ZENG Xixi, LEI Lin, ZHAO Guohua, YE Fayin.
Improving the Stability of Anthocyanins during Processing and Storage: A Review
[J]. FOOD SCIENCE, 2018, 39(11): 269-275.
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[4] |
ZHAO Kai, LI Jun, GU Guangye.
Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch
[J]. FOOD SCIENCE, 2017, 38(1): 177-181.
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[5] |
LIU Lei, LIU Yi, LI Pinglan.
Progress in Research on Biofilm Formation by Probiotics
[J]. FOOD SCIENCE, 2016, 37(9): 214-219.
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[6] |
YANG Hui, MA Liang, YU Wei, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin
[J]. FOOD SCIENCE, 2016, 37(23): 7-12.
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[7] |
LIU Lei, WU Ruiyun, LI Jun, LI Pinglan.
Adhesion Ability of Lactobacillus paraplantarum L-ZS9 and Influencing Factors of Its Biofilm Formation
[J]. FOOD SCIENCE, 2016, 37(15): 135-143.
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[8] |
CHENG Ran, SHENG Jiping*.
Recent Progress in Research on Influencing Factors and Regulation Mechanisms of Strawberry Fruit Ripening and Senescence
[J]. FOOD SCIENCE, 2015, 36(9): 242-247.
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[9] |
AN Yueqi, XIONG Shanbai*.
Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release
[J]. FOOD SCIENCE, 2015, 36(7): 235-239.
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[10] |
WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*.
A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2015, 36(5): 239-243.
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[11] |
YANG Xujin, LIU Yang, FAN Guisheng*, JIA Hong.
Factors Influencing the Apparent Viscosity of Artemis sphaerocephala Krasch Gum
[J]. FOOD SCIENCE, 2015, 36(17): 114-117.
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[12] |
JIAO Caifeng, YANG Runqiang, GU Zhenxin*.
Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants
[J]. FOOD SCIENCE, 2015, 36(11): 256-260.
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[13] |
LIANGYe-xing,PENGJia-ying,ZOUBo-yu,ZHONGGeng.
Nutritional Quality of Qianjiang Grown Kidney Beans
[J]. FOOD SCIENCE, 2012, 33(13): 271-275.
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[14] |
HANPeng-fei,HEZhi-fei,LIHong-jun,ZOUZhong-yi,TANGSi-yu.
Research Progress in Microbial Cell Wall Structure and Its Binding with Mycotoxin
[J]. FOOD SCIENCE, 2012, 33(11): 294-298.
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[15] |
HUANG Li,KONG Bao-hua,LI Jing,FENG Jin-feng.
Advances in Studies of Quality Deterioration Mechanism of Meat and Meat Products Caused by Oxidation and Influencing Factors
[J]. FOOD SCIENCE, 2011, 32(9): 319-323.
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