[1] |
ZHAO Yanfang, KANG Xuming, NING Jinsong, ZHAI Yuxiu, SHANG Derong, DING Haiyan, SHENG Xiaofeng.
Speciation and Distribution Characteristics of Cadmium and Arsenic in the Edible Tissues of Oratosquilla oratoria
[J]. FOOD SCIENCE, 2020, 41(8): 282-287.
|
[2] |
WU Yanyan, ZHAO Zhixia, LI Laihao, LIN Wanling, DENG Jianchao, CEN Jianwei.
Effects of Different Packaging Methods and Storage Conditions on the Quality of Two Low-Salt Cured Tilapia Fillets
[J]. FOOD SCIENCE, 2019, 40(9): 241-247.
|
[3] |
CHENG Tianfu, JIANG Yi, ZHANG Yifei, ZHAO Monan, YU Longhao.
Effects of Different Thawing Methods on Quality of Frozen Pork as Investigated Using Low Field-Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2019, 40(7): 20-26.
|
[4] |
CEN Jianwei, YU Futian, YANG Xianqing, LI Laihao, HUANG Hui, WEI Ya, ZHAO Yongqiang, HAO Shuxian, LIN Zhi.
Quality Preservation of Tilapia Fillets Using Slightly Acidic Electrolyzed Water Ice
[J]. FOOD SCIENCE, 2019, 40(19): 288-293.
|
[5] |
CHEN Jinyu, LI Bin, HE Lili, LIANG Huanhuan, WEI Yingxia, HAN Yeqin, ZHANG Kunsheng.
Effects of Trehalose and Mannitol on Freeze-Thaw-Induced Structural and Functional Changes of Myofibrillar Proteins from Mantis Shrimps (Oratosquilla oratoria)
[J]. FOOD SCIENCE, 2019, 40(16): 30-37.
|
[6] |
XU Yongxia, YIN Yiming, ZHAO Honglei, LI Xuepeng, ZHU Wenhui, LI Qiuying, XIE Jing, LI Jianrong.
Effect of Cinnamaldehyde Combined with Ultra-High Pressure Treatment on the Quality of Paralichthys olivaceus Fillets during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(15): 225-230.
|
[7] |
QI Liang, ZHAO Maocheng ZHAO Jie TANG Yuweiyi.
Effects of Spectral Pretreatment on the Prediction of Pork K Value with Terahertz Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(12): 319-325.
|
[8] |
YUAN Chengcheng, ZHANG Kunsheng, REN Yunxia.
Effect of Artemisia sphaerocephala Krasch. Gum on Gel Properties of Myofibrillar Proteins from Squilla
[J]. FOOD SCIENCE, 2017, 38(5): 111-115.
|
[9] |
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao.
Limit Standards for Protein Decomposition Products in Sufu and Douchi
[J]. FOOD SCIENCE, 2016, 37(6): 210-215.
|
[10] |
ZOU Hao,TIAN Hanyou,LIU Fei,LI Wencai, WANG Hui,LI Jiapeng,CHEN Wenhua,DI Yanquan, QIAO Xiaoling.
Effects of Spectral Pretreatments on Prediction of Total Volatile Basic Nitrogen (TVB-N) Content in Mutton Using Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2016, 37(22): 180-186.
|
[11] |
LIU Mingshuang, LI Tingting, MA Yan, CHEN Si, XIONG Shanbai, LI Jianrong.
Freshness Evaluation of Vacuum Packaged Perch Fillets during Refrigeration and Partial Freezing
[J]. FOOD SCIENCE, 2016, 37(2): 210-213.
|
[12] |
ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*.
Changes in Microflora on Fresh Mutton during Chilled Storage
[J]. FOOD SCIENCE, 2015, 36(6): 242-245.
|
[13] |
LIU Wenli, XING Shaohua, CHE Changyuan, JIN Chengwu.
Establishment and Evaluation of Kinetic Model for the Quality Change of Large Yellow Croaker (Pseudosciaena crocea) at Variable Temperatures
[J]. FOOD SCIENCE, 2015, 36(24): 286-289.
|
[14] |
JIA Ying, HU Zhihe, WANG Xiuling, CHEN Shaohua, LIU Xujin, XIA Lei.
Effect of Ultra-High Pressure Treatment on Shucking and Processing Properties of Squilla
[J]. FOOD SCIENCE, 2015, 36(23): 47-52.
|
[15] |
GAO Jiye, LI Jixiang, HUANG Wei.
Analysis of Main Spoilage Bacteria in Fresh Pork during Storage
[J]. FOOD SCIENCE, 2015, 36(22): 173-176.
|