[1] |
LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang.
Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(9): 283-292.
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[2] |
ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin.
Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei
[J]. FOOD SCIENCE, 2021, 42(4): 100-106.
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[3] |
CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong.
Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro
[J]. FOOD SCIENCE, 2021, 42(12): 107-115.
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[4] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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[5] |
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,.
Effect of Cooking on the Quality of Fenneropenaeus chinensis
[J]. FOOD SCIENCE, 2020, 41(2): 276-283.
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[6] |
LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei.
Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase
[J]. FOOD SCIENCE, 2020, 41(14): 9-14.
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[7] |
LUO Tao, LI Shuangshuang, GUO Xiaomeng, HAN Dongmei, WU Zhenxian.
Effect of Desulphurization on Postharvest Quality and Sulfite Metabolism in Sulfur-Fumigated ‘Heiye’ Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(7): 238-246.
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[8] |
FU Jing, JIANG Heyuan, ZHANG Jianyong, SHI Liting, WANG Weiwei.
Recent Progress in Synthesis of Oxidized Dimeric Catechin Catalyzed by Exogenous Polyphenol Oxidase
[J]. FOOD SCIENCE, 2019, 40(7): 274-280.
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[9] |
WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong.
Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology
[J]. FOOD SCIENCE, 2019, 40(23): 117-122.
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[10] |
YANG Yajing, HAN Yuzhu, MENG Xing, WANG Yuying, LI Kai, XU Siqi, YANG Yemei.
Effect of Composite Antimicrobial Coating Containing Cinnamaldehyde on Postharvest Preservation of Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 253-261.
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[11] |
PENG Bo, LI Bingjuan, GUAN Wenqiang, LIN Qiong.
Transcriptome Sequencing of Agaricus bisporus and Mining of Genes Involved in Browning
[J]. FOOD SCIENCE, 2019, 40(2): 126-132.
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[12] |
SHANG Haitao, XUAN Xiaoting, CUI Yan, LIN Xudong, YU Jingfen, LING Jiangang.
Characterization of Polyphenol Oxidase from Fresh Pear Juice after High Pressure Processing Activation
[J]. FOOD SCIENCE, 2019, 40(19): 149-155.
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[13] |
WANG Shujuan, LIU Cheng, FANG Shuiqin, TIAN Yachen, DONG Qingli, WANG Xiang, XU Dongpo, LIU Qing,.
Rapid Quantitative Detection of Escherichia coli O157:H7 in Milk Based on Catalytic Activity of Cobalt-Based Metal Organic Framework (ZIF-67)
[J]. FOOD SCIENCE, 2019, 40(18): 323-328.
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[14] |
XU Dongying, GU Sitong, ZHOU Fuhui, CHEN Chen, JIANG Aili, HU Wenzhong.
Inhibitory Mechanism of Natamycin on Browning of Fresh-Cut Agaricus bisporus
[J]. FOOD SCIENCE, 2019, 40(17): 255-262.
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[15] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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