| [1] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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| [2] |
CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng.
Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis
[J]. FOOD SCIENCE, 2021, 42(7): 185-190.
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| [3] |
ZHOU Lili, ZHU Yanwen, JIANG Xiaoxia, ZHANG Xuan, TAN Dehong, LIU Ling, BAI Bing.
Anticoagulant Effect of Garlic Oil
[J]. FOOD SCIENCE, 2021, 42(17): 127-132.
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| [4] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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| [5] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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| [6] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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| [7] |
GUO Siwen, WANG Dan, ZHAO Xiaoyan, MA Yue, ZHANG Min, ZHANG Chunhong.
Analysis of the Flavor and Volatile Components of Crushed Garlic Cloves with Different Colors
[J]. FOOD SCIENCE, 2019, 40(22): 256-262.
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| [8] |
YANG Ming, QIN Ye, HAO Junyu, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min.
Dietary Supplementation with Black Garlic Powder Exerts Immunostimulatory Activity in Cyclophosphamide Induced BALB/c Mice
[J]. FOOD SCIENCE, 2019, 40(21): 163-170.
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| [9] |
CHANG Rong, WEI Cheng, DUAN Zhenzhen, ZHOU Caiqiong.
Structural Changes of Proteins during the Fermentation of Sour Pork
[J]. FOOD SCIENCE, 2019, 40(12): 182-189.
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| [10] |
LI Binbin, ZHANG Yaqing, ZHAO Lili, MAO Shun, LU Shiling.
Effects of Garlic Essential Oil and Starter Cultures on Biogenic Amine Accumulation and Microbial Distribution in Smoked Horsemeat Sausages
[J]. FOOD SCIENCE, 2018, 39(9): 19-25.
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| [11] |
GUAN Ping, ZHANG Liming, HAO Limin, ZHANG Zhihan, LI Mengnan.
Odor Removal of Garlic by Embedment in Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 148-154.
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| [12] |
LIU Wei, WANG Jingya, CHEN Haixia.
Pigment Composition and Anticancer Effect on Hepatoma Carcinoma of Greening Garlic
[J]. FOOD SCIENCE, 2018, 39(21): 135-141.
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| [13] |
HAN Shuang, MA Liang, YANG Hui, HUANG Dandan, ZHANG Yuhao.
Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin
[J]. FOOD SCIENCE, 2018, 39(10): 40-45.
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| [14] |
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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| [15] |
LI Yadong, WU Mingcao, TANG Yu, JIN Bangquan, HUANG Heyong, LI Gang, FENG Yuying.
Spectral Assignment of Dynamic Structure Information of Porcine Myocardial Metmyoglobin (pMetMb)
[J]. FOOD SCIENCE, 2016, 37(9): 111-116.
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