| [1] |
CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian.
Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices
[J]. FOOD SCIENCE, 2026, 47(7): 271-282.
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| [2] |
AN Ziyang, LUO Junyi, HUANG Wen, TIAN Xiaoju, SHI Defang, GAO Hong, JIA Liru, TANG Yanan, LIU Ying.
Rapid Detection of Polysaccharide and Protein Contents in Lentinula edodes Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(10): 28-38.
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| [3] |
LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang.
Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage
[J]. FOOD SCIENCE, 2024, 45(24): 222-231.
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| [4] |
LU Xiaoshuo, ZHANG Yihang, FANG Donglu, FAN Xia, HU Qiuhui, CHEN Jiluan, ZHAO Liyan.
Dynamic Change of Taste Compounds and Umami Evaluation of Lentinula edodes during Vacuum Freeze-Drying Process
[J]. FOOD SCIENCE, 2021, 42(20): 91-97.
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| [5] |
LU Jie, TIAN Jing, LIANG Zhenhua, WANG Jinmei, KANG Wenyi, MA Changyang, LI Changqin.
Application of Near Infrared Spectroscopy in the Rapid Detection of Total Sugar Content in Lentinula edodes
[J]. FOOD SCIENCE, 2021, 42(12): 189-194.
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| [6] |
KONG Qi, MU Honglei, HAN Yanchao, WU Weijie, FANG Xiangjun, LIU Ruiling, CHEN Hangjun, GAO Haiyan.
Preparation of Composite Phase Change Cold Storage Material and Its Effect on Storage Quality of Lentinula edodes
[J]. FOOD SCIENCE, 2020, 41(15): 238-246.
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| [7] |
WANG Dawei, MA Yanshi, LI Na, JIN Fengshi.
Influence of Aging Time on Aroma Components and Full-Bodied Flavor of Fermented Lentinula edodes Wine
[J]. FOOD SCIENCE, 2016, 37(14): 80-85.
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| [8] |
GAO Xingyang, AN Xinxin, ZHAO Liyan, YANG Fangmei, PEI Fei, YANG Wenjian, REN Pengfei, LIU Tongjun, HU Qiuhui.
Effects of Vacuum Frying versus Freeze Drying on Quality and Volatile Components of Shiitake (Lentinula edodes) Chips
[J]. FOOD SCIENCE, 2015, 36(17): 88-93.
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| [9] |
SU Qianqian, CHEN Guitang, PEI Fei, HU Qiuhui, ZHAO Liyan.
Effects of Different Drying Methods on Quality and Formaldehyde Content of Lentinula edodes
[J]. FOOD SCIENCE, 2015, 36(17): 33-38.
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| [10] |
LIU Ting-ting, DAI Long, WANG Qing-qing, WANG Da-wei*.
Optimization of Extrusion Parameters for Improved Oligomerization of Lentinula edodes Handle Fiber
[J]. FOOD SCIENCE, 2014, 35(16): 11-17.
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| [11] |
CHEN Hui-chan1, PEI Fei1, YANG Wen-jian2, XIN Zhi-hong1, ZHAO Li-yan1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*.
Effects of Flammulina velutipes, Lentinula edodes and Cordyceps militaris on Antioxidative Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2014, 35(1): 219-223.
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| [12] |
HE Xu-kong1,2,BAI Bing1,*,XING Zeng-tao1,ZHAO Xiao-yan1,SHAO Yi1,ZHAO Ming-wen2.
Accumulation of Cadmium in Lentinula edodes from Its Compost
[J]. FOOD SCIENCE, 2013, 34(21): 183-187.
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| [13] |
HOUXue,LIXi-hong,XUETing.
Effect of Postharvest Calcium Treatment on Lentinan Content and Cell Stability of Lentinula edodes
[J]. FOOD SCIENCE, 2012, 33(10): 298-300.
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| [14] |
.
Optimization of Fermentation Conditions for High Cell Density Cultivation and High Hyperthermophilic α-Amylase Expression in Recombinant E. coli
[J]. FOOD SCIENCE, 2012, 33(1): 219-225.
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| [15] |
LI Wei-huan,CAI De-hua,ZHENG Fang,MA Qian-nan,YANG Shu-de,GAO Xing-xi.
Analysis of the Phylogenetic Relationships of Pleurotus pulmonarius Strains
[J]. FOOD SCIENCE, 2010, 31(17): 267-271.
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