| [1] |
ZHANG Lei, ZHANG Zhongyuan, LIU Tianxing, WU Haihong, LI Jianlin, FENG Lei, NIU Liying, LI Dajing.
Effects of Different Pretreatments on the Formation of Dimethyl Sulfide in Shepherd’s Purse
[J]. FOOD SCIENCE, 2025, 46(8): 51-60.
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| [2] |
XU Jing, ZHAO Xuequn, WANG Zhenzhen, YIN Shupeng, SHEN Xiaoyan, SHA Ruyi, MAO Jianwei.
Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda salsa
[J]. FOOD SCIENCE, 2023, 44(6): 172-179.
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| [3] |
YUN Zhoumiao, HUANG Yechuan, PENG Chunlei, ZHAO Jing, ZHANG Keyuan.
Phospholipid Degradation Kinetics of Pork during Combined High-Pressure and Thermal Treatments
[J]. FOOD SCIENCE, 2023, 44(13): 9-15.
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| [4] |
GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi.
L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips
[J]. FOOD SCIENCE, 2022, 43(4): 60-68.
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| [5] |
LIN Peixuan, ZHANG Hongjing, CHEN Jicheng.
Kinetic Studies on the Formation of Alkylpyrazines from Maillard Reaction between Alanine and Butanedione
[J]. FOOD SCIENCE, 2022, 43(2): 41-47.
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| [6] |
LIU Dongqing, CHEN Pu, ZANG Peng, XU Nan, CHEN Junli, LIU Wei, ZHAO Wei, XIANG Hong.
Quality Variations and Shelf Life Predictive Modeling of Moon Cake
[J]. FOOD SCIENCE, 2022, 43(17): 221-230.
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| [7] |
JIANG Huabin, BAI Jie, ZHANG Xiaofei, LI Jingwei, LI Yumei, GUO Hong, PENG Yijiao.
Kinetic Modelling of Moisture Variation and Evaluation of Quality Variations in Potato-Rice Instant Porridge during Hot Air Puffing
[J]. FOOD SCIENCE, 2021, 42(23): 137-144.
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| [8] |
LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu.
Progress on Enzymatic Synthesis of Glycogen-like α-Glucan
[J]. FOOD SCIENCE, 2021, 42(17): 299-306.
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| [9] |
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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| [10] |
WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu.
Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase
[J]. FOOD SCIENCE, 2020, 41(5): 256-265.
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| [11] |
KANG Huifang, QIAO Yongjin, LIU Chenxia, ZHANG Yi, SUN Dapeng.
Inhibitory Effect of L-Cysteine against Alternaria alternata Rot of Grapes
[J]. FOOD SCIENCE, 2020, 41(23): 228-235.
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| [12] |
ZHAO Qingyu, GUO Hui, CHEN Borui, SHEN Qun.
Kinetics of Quality Change of Rice during Storage
[J]. FOOD SCIENCE, 2020, 41(21): 204-212.
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| [13] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
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| [14] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Inhibitory Effect of L-Cysteine against Monilinia fructicola on Postharvest Plum Fruit
[J]. FOOD SCIENCE, 2019, 40(9): 256-261.
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| [15] |
CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,.
Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water
[J]. FOOD SCIENCE, 2019, 40(3): 24-29.
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