Research on Rheological Property of Fragaria Nectar

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LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao. Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit [J]. FOOD SCIENCE, 2021, 42(9): 199-205.

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LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.

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PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong. Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography [J]. FOOD SCIENCE, 2021, 42(6): 200-205.

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YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu. Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon [J]. FOOD SCIENCE, 2021, 42(4): 80-86.

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LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.

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ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai. Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage [J]. FOOD SCIENCE, 2021, 42(17): 210-217.

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TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong. Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(17): 98-105.

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ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice [J]. FOOD SCIENCE, 2021, 42(15): 74-80.

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XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin. Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability [J]. FOOD SCIENCE, 2021, 42(13): 223-232.

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LIU Fei, WANG Yun, ZHANG Juan, YE Yang, YAN Linfeng, LIU Jun. Effect of Far-Infrared Variable-Temperature Aroma Enhancement Technology on the Flavor Quality of Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(13): 94-102.

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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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WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.

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