[1] |
ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin.
Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(8): 243-247.
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[2] |
CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia.
Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics
[J]. FOOD SCIENCE, 2021, 42(6): 223-228.
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[3] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[4] |
YANG Mei, ZHAI Xiaodong, HUANG Xiaowei, LI Qi, ZOU Xiaobo.
Rapid Determination of Beer Quality by Using Olfactory Visualization Technology
[J]. FOOD SCIENCE, 2021, 42(18): 225-231.
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[5] |
LIU Jiayi, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua.
Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicida
[J]. FOOD SCIENCE, 2021, 42(17): 27-33.
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[6] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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[7] |
LI Huixing, ZHOU Yongkang, FANG Peiqi, ZHENG Lilin, HA Haiyang, XU Bin.
Enhancement of Antioxidant Activity of Chinese Yam by Fermentation with Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(13): 51-56.
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[8] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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[9] |
SU Xiaojun, LU Chengte, WANG Feng, GUO Shiyin, LI Wenjia, LI Qingming.
Effect of Heat Treatment on Physicochemical Properties of Chinese Yam Flour
[J]. FOOD SCIENCE, 2020, 41(5): 80-86.
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[10] |
ZOU Jinhao, LI Yan, OUYANG Huafeng, GUO Shiyin, SU Xiaojun, SONG Yong, LI Qingming.
Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality
[J]. FOOD SCIENCE, 2020, 41(23): 77-82.
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[11] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[12] |
XIAO Yang, PIAO Meizi, DENG Yang.
Effect of Thermosonication Processing on the Physicochemical and Sensorial Properties of Cloudy Wheat Beer
[J]. FOOD SCIENCE, 2020, 41(11): 77-82.
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[13] |
ZHAO Chuanyan, YIN Yongqi, YANG Zhengfei, WANG Yougen, SHA Yongshan, FANG Weiming.
Effect of Malting Conditions on the Quality of Specialty Malt
[J]. FOOD SCIENCE, 2020, 41(10): 21-28.
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[14] |
YANG Ming, HAO Xiaona, LUO Tianqi, JIANG Yunyun, YANG Zhennai, ZHU Hong, ZHANG Jian.
Analysis of Functional Genes Related to Production of Diacetal and Acetoin by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2020, 41(10): 117-123.
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[15] |
ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han.
Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis
[J]. FOOD SCIENCE, 2020, 41(10): 145-151.
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