[1] |
WANG Qi, ZHU Yang, CHEN Jianshe.
Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception
[J]. FOOD SCIENCE, 2021, 42(9): 222-232.
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[2] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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[3] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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[4] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[5] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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[6] |
WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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[7] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[8] |
MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen.
Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour
[J]. FOOD SCIENCE, 2021, 42(17): 291-298.
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[9] |
CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang.
Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(16): 108-117.
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[10] |
ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie.
Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development
[J]. FOOD SCIENCE, 2021, 42(16): 273-280.
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[11] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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[12] |
YAN Zhen, WANG Dengliang.
Progress in Understanding the Stress Response Mechanisms and Functions of Aroma Compounds in Tea
[J]. FOOD SCIENCE, 2021, 42(15): 337-345.
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[13] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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[14] |
LIU Xuefei, YOU Jiawei, CHENG Kexin, YOU Mengjiao, LIU Dengyong.
Roasting Suitability of Different Beef from Different Cuts
[J]. FOOD SCIENCE, 2021, 42(11): 86-93.
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[15] |
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It
[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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