| [1] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
|
| [2] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
|
| [3] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
|
| [4] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
|
| [5] |
SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing.
Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 99-106.
|
| [6] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
|
| [7] |
BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong.
Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization
[J]. FOOD SCIENCE, 2020, 41(8): 262-269.
|
| [8] |
LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang.
Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining
[J]. FOOD SCIENCE, 2020, 41(6): 25-30.
|
| [9] |
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong.
Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
[J]. FOOD SCIENCE, 2020, 41(6): 31-35.
|
| [10] |
CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling.
Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice
[J]. FOOD SCIENCE, 2020, 41(22): 133-139.
|
| [11] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
|
| [12] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
|
| [13] |
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman.
Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2020, 41(12): 166-172.
|
| [14] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
|
| [15] |
XIE Fangshu, WEN Xiangyuan, LIU Shuwen.
Malolactic Fermentation Ability of Acid-Tolerant Mutant Strain of Oenococcus oeni
[J]. FOOD SCIENCE, 2019, 40(2): 93-101.
|
