[1] |
LIU Wang, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Influence of Ultra High Pressure Treatment on the Effect of Flaxseed Gum on the Properties of Pork Myofibrillar Protein Gel
[J]. FOOD SCIENCE, 2019, 40(7): 101-107.
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[2] |
WANG Bangguo, YU Zhenyu, LIN Lin, PAN Lijun, JIANG Shaotong.
Effect of Ultrasonic Wave and Ultra High Pressure Treatment on Conformation and Enzyme Activity of Lipoxygenase in Silver Carp Muscle
[J]. FOOD SCIENCE, 2018, 39(3): 169-175.
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[3] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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[4] |
WANG Zhiyan, YANG Wenge, ZHOU Guo, XU Dalun, LOU Qiaoming, ZHANG Jinjie, CUI Yan.
Shelling of Solenocera melantho Using Ultra High Pressure and Its Effect on the Quality of Muscle
[J]. FOOD SCIENCE, 2017, 38(7): 43-48.
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[5] |
LI Xinyuan, YAN Tingcai, LI Bin, LIU Sunwen, SUN Xiyun, WANG Yanqun, ZHANG Qi, HUO Junwei, MENG Xianjun.
Effect of Ultra High Pressure Processing on Yield and Antioxidant Activity of Lonicera caerulea Extracts
[J]. FOOD SCIENCE, 2017, 38(3): 119-124.
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[6] |
LI Yueshuang, YAO Jing, XIE Tingting, PAN Jie, LI Peijun, CHEN Conggui.
Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch
[J]. FOOD SCIENCE, 2017, 38(3): 1-6.
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[7] |
HU Xingpeng, ZHOU Hua, DU Yangmin, OU Shiyi, YAN Rian.
Thermal Decomposition of Alliin and Mechanism Analysis
[J]. FOOD SCIENCE, 2017, 38(3): 64-68.
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[8] |
DU Yangmin, ZHOU Hua, LI Haimei, OU Shiyi, YAN Ri’an.
Effect of Chrysin on Maillard Reaction of Alliin
[J]. FOOD SCIENCE, 2017, 38(11): 64-68.
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[9] |
CUI Yan, LIN Xudong, KANG Mengli, YU Jingfen, GUO Ruyue, LING Jiangang.
Advances in Application of Ultra High Pressure for Preservation and Processing of Aquatic Products
[J]. FOOD SCIENCE, 2016, 37(21): 291-299.
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[10] |
FAN Jinbo, CAI Xitong, FENG Xuqiao*, HOU Yu, FAN Linlin.
Optimization of Process for Ultra High Pressure-Assisted Synchronous Extraction of Polyphenols and Flavones from Burdock Roots and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2015, 36(6): 69-75.
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[11] |
LI Yifan, WANG Fengling, XIAO Yao, PENG Cheng, ZHENG Ling, YAN Honghao, FU Zhen.
Simultaneous Determination of 15 Antibiotics Residues in Milk by Liquid Chromatography Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2015, 36(18): 204-208.
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[12] |
WEI Wei, WANG Hua.
Effect of Ultra High Pressure on Quality of Sweet Orange Pulp
[J]. FOOD SCIENCE, 2014, 35(3): 66-69.
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[13] |
WANG Wen-hang, XU Qian-qian, LIU Ting, LU Dong-xue, LI Qian, ZHAO Wen-ping.
Effects of Ultra High Pressure on the Quality and Ultrastructure of Pre-rigor Rex Rabbit Meat
[J]. FOOD SCIENCE, 2014, 35(21): 73-78.
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[14] |
MENG Xian-jun, LI Xu, LI Bin, SHI Lin, YAN Ting-cai, ZHANG Qi, ZHANG Ping.
Effect of Ultra High Pressure Treatment on Aroma Components of Ice Wine
[J]. FOOD SCIENCE, 2014, 35(19): 62-65.
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[15] |
ZHANG Hai-bo1, LI Xin-xia1,*, MENG Lei1, ZHAO Dong-sheng1,2, CHEN Jian1,3.
Certification of Alliin Certified Reference Material
[J]. FOOD SCIENCE, 2014, 35(12): 80-83.
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