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LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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| [2] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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| [3] |
LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang.
Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining
[J]. FOOD SCIENCE, 2020, 41(6): 25-30.
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| [4] |
CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling.
Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice
[J]. FOOD SCIENCE, 2020, 41(22): 133-139.
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| [5] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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| [6] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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| [7] |
XIE Fangshu, WEN Xiangyuan, LIU Shuwen.
Malolactic Fermentation Ability of Acid-Tolerant Mutant Strain of Oenococcus oeni
[J]. FOOD SCIENCE, 2019, 40(2): 93-101.
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| [8] |
LIU Yi, CHENG Liping, JIANG Heti.
Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs
[J]. FOOD SCIENCE, 2016, 37(6): 237-241.
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| [9] |
DUAN Shuran, BAO Zongbi, WEN Guangdong, CHEN Lifen, YANG Yiwen.
Electrodialytic Desalination in Raffinose Purification
[J]. FOOD SCIENCE, 2016, 37(1): 28-32.
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| [10] |
HAN Zhi, LI Shen, MA Yaqin*, DOU Huating*, GONG Lei, ZHU Panpan.
Reaction Products and Evaluation Criteria of Non-Enzymatic Browning in Model Orange Juice
[J]. FOOD SCIENCE, 2015, 36(22): 117-121.
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| [11] |
ZHANG Xiaoli, MAO Lixin, FAN Sanhong.
Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality
[J]. FOOD SCIENCE, 2015, 36(18): 162-166.
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| [12] |
YAO Yao, TONG Zong-xing, LI Cheng*, FU Gang.
Optimization of Alkali Deacidification Process for Lard from the Greater Omentum by Orthogonal Array Design
[J]. FOOD SCIENCE, 2014, 35(24): 86-90.
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ZHU Zhen-lei1, CAO Li-li1,2, JIANG Shao-tong1,2, PAN Li-jun1,2,*.
Optimization of Purification of Diacylglycerol by Molecular Distillation and Characterization of Purified Product
[J]. FOOD SCIENCE, 2014, 35(20): 43-47.
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| [14] |
NIU Li-ying，YU Meng，WU Ji-hong，LIU Fu-guo，LIU Chun-quan.
Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method
[J]. FOOD SCIENCE, 2013, 34(22): 224-233.
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| [15] |
ZHANG Bin，HOU Xiao-zhen，FAN Fang-hua.
Influence of Chitosan Degradation by High Pressure Homogenization on Its Effect in Orange Juice Clarification
[J]. FOOD SCIENCE, 2013, 34(20): 82-86.
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