[1] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
|
[2] |
CHENG Yuan, LI Canying, HOU Jiabao, LI Xue, WANG Xiaohan, GE Yonghong.
Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears
[J]. FOOD SCIENCE, 2020, 41(1): 252-257.
|
[3] |
JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng.
Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp
[J]. FOOD SCIENCE, 2019, 40(2): 192-199.
|
[4] |
LIU Xiao, MA Qianli, YANG Rendang.
Development of a Rapid Strip Test for Detection of Reducing Sugar
[J]. FOOD SCIENCE, 2018, 39(6): 298-301.
|
[5] |
WANG Jiaojiao, WANG Qiaohua, ZHU Zhihui, MA Yixiao.
Correlation between Egg Internal Quality and Respiration Intensity
[J]. FOOD SCIENCE, 2018, 39(23): 36-40.
|
[6] |
JIANG Yue, PAN Ting, XI Zhumei.
Effect of Assimilable Nitrogen and Reducing Sugar Concentrations of Synthetic Grape Must on the Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2018, 39(2): 131-137.
|
[7] |
GAO Li, PAN Congfei, CHEN Jia, WANG Yongde, ZHAO Guohua,.
Rapid Determination of Moisture and Reducing Sugar in Sweet Potato by Near-Infrared Spectroscopy Coupled with Chemometrics
[J]. FOOD SCIENCE, 2017, 38(22): 205-210.
|
[8] |
Lü Shan, LING Min, DONG Haoshuang, MENG Mingjia, CAO Zhen, LIU Mengjun, AO Changwei.
Effect of Drying Temperature on the Aroma Components and Physiochemical Properties of Jujube
[J]. FOOD SCIENCE, 2017, 38(2): 139-145.
|
[9] |
YUAN Qingxia, WU Fan, QIU Lichun, YE Hong, WANG Xiaoqing, ZENG Xiaoxiong.
Effects of Three Simulated Digestive Juices on in Vitro Digestion of Exopolysaccharide from Pholiota dinghuensis Bi
[J]. FOOD SCIENCE, 2016, 37(5): 72-77.
|
[10] |
ZHANG Lili, NING Dongxue, KANG Lijun, KOU Fang, XIA Tiantian, CAO Longkui.
Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree
[J]. FOOD SCIENCE, 2016, 37(16): 75-82.
|
[11] |
LI Wenjie, LI Hongfei, WANG Weihao, JIA Pengyu, KANG Lijun, KOU Fang, ZHANG Lili, YIN Jing, CAO Longkui.
Optimization of Microwave/Ultrasonic-Assisted Sulfuric Acid Hydrolysis of Corn Straw by Using Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(14): 43-50.
|
[12] |
XIA Qiuqin, Lü Lishuang.
Factors Influencing the Formation of Fluorescent AGEs in Arginine-Reducing Sugar Model System
[J]. FOOD SCIENCE, 2015, 36(15): 50-55.
|
[13] |
ZHANG Guan-ya1, HUANG Xiao-jun1, NIE Shao-ping1,*, CUI Wu-wei1,2.
Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide
[J]. FOOD SCIENCE, 2014, 35(23): 279-283.
|
[14] |
XU Wei,LI Ying-nan,GAO Xue-qing,MA Yong-qiang.
Optimization of Enzymatic Hydrolysis Conditions for the Production of Chinese Lantern (Physalis alkekengi) Juice
[J]. FOOD SCIENCE, 2013, 34(18): 114-117.
|
[15] |
.
Changes in Physical and Chemical Properties of Whey Protein Isolate during Maillard Reaction
[J]. FOOD SCIENCE, 2012, 33(23): 98-102.
|