[1] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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[2] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers
[J]. FOOD SCIENCE, 2019, 40(1): 23-30.
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[3] |
ZHU Yahui, CAO Wenhong,, LIU Zhongjia, ZHANG Chaohua,, QIN Xiaoming,.
Effect of Heat Processing Treatments on the Formation of Characteristic Flavor Components of Chlamys nobilis Adductor Muscle
[J]. FOOD SCIENCE, 2017, 38(20): 131-138.
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[4] |
ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(18): 200-207.
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[5] |
JIN Weiling, GAO Hong, FAN Xiuzhi, YIN Zhaomin, YANG De, CHENG Wei, SHI Defang.
Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying
[J]. FOOD SCIENCE, 2017, 38(13): 108-112.
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[6] |
WANG Haiou, FU Qingquan, CHEN Shoujiang, WANG Rongrong, ZHANG Wei.
Effect of Different Color Protection Pretreatments on the Vacuum Freeze-Drying Characteristics of Burdock (Arctium lappa L.) Slices
[J]. FOOD SCIENCE, 2017, 38(1): 86-91.
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[7] |
YANG Kaizhou, LIU Yun, YANG Lifang, LENG Xiaojing*.
Preparation and Application of Bifidobacterium longum BBMN68 Microcapsules
[J]. FOOD SCIENCE, 2015, 36(9): 71-77.
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[8] |
REN Guangyue, REN Liying, ZHANG Wei, DUAN Xu, LUO Lei, ZHU Wenxue.
Optimizing Microwave-Assisted Vacuum Freeze-Drying of Dioscorea opposite by Orthogonal Array Design
[J]. FOOD SCIENCE, 2015, 36(12): 12-16.
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[9] |
WANG Ying,KAN Jian-quan,YU Yi-jun,GUO Ke-na.
Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(21): 292-296.
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[10] |
LI Shi,YUE Ming-zhu,LI Yin-hua,FU Dong-he.
Purification of Puerarin by Macroporous Resins
[J]. FOOD SCIENCE, 2013, 34(16): 89-92.
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[11] |
HU Yu-xiang,ZHONG Si-qiong,SHAO Jin-hui,ZHANG Jian-hui,XU Xiao-yun.
Optimization of Process Parameters for Quick-Frozen Potato Chips High in Resistant Starch
[J]. FOOD SCIENCE, 2013, 34(14): 86-90.
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[12] |
WU Hai-hong,ZHUO Cheng-long,JIANG Ning,LI Da-jing,LIU Chun-quan.
Optimization of Vacuum Microwave Drying of Broad Bean
[J]. FOOD SCIENCE, 2013, 34(14): 100-103.
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[13] |
LIU Jing-jing,CAI Jing,XU Zhe-xian,QIAN Li-dan,FANG Jiao,HAN Yao-ping,WANG Xue-feng,DAI Yang-jun.
Production and Shelf Life of Red Glutinous Rice Soft Cookie
[J]. FOOD SCIENCE, 2013, 34(12): 71-75.
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[14] |
Zhou-Min LU.
Optimization of Process Parameters for Alcoholic Fermentation of Jujube Juice
[J]. FOOD SCIENCE, 2013, 34(1): 175-179.
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[15] |
ZHOULi-qing,DUShuang-kui,ZHAOJia,YANGHong-dan.
Optimization of Chickpea Protein Extraction Using Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(8): 66-70.
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