| [1] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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| [2] |
LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin.
Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs
[J]. FOOD SCIENCE, 2021, 42(5): 61-67.
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| [3] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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| [4] |
WANG Bo, YAO Yijun, LI Zhifang, WANG Lifeng.
Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals
[J]. FOOD SCIENCE, 2020, 41(19): 111-117.
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| [5] |
MA Yongqiang, ZHANG Kai, WANG Xin, LU Xuechun, LIN Congyu.
Hypoglycemic Effect of Sweet Corn Cob Polysaccharide on Diabetic Rats
[J]. FOOD SCIENCE, 2020, 41(13): 169-173.
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| [6] |
GONG Taoshuo, LAN Weiqing, WANG Meng, XIE Jing.
Effects of Different Freezing Methods on Water State, Tissue Structure and Quality Changes of Trachinotus ovatus
[J]. FOOD SCIENCE, 2019, 40(23): 213-219.
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| [7] |
WANG Zhenyu, GE Shenghan, KONG Zihao, HUANG Zhiwei, ZENG Shaoxiao, ZHENG Baodong, LIN Shaoling.
Progress in Understanding the Role of Polyphenol Compounds in Lipogenesis and Obesity
[J]. FOOD SCIENCE, 2018, 39(19): 313-321.
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| [8] |
WANG Jie, PEI Fei, LI Peng, BAI Yujie, FANG Yong, YANG Wenjian, MA Ning, HU Qiuhui.
Comparison of Different Sample Pretreatments for the Analysis of Quinolone Residues in Porcine Tissues
[J]. FOOD SCIENCE, 2018, 39(18): 309-314.
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| [9] |
LIU Chenghua, LI Shun, ZHANG Yawei, LIU Shixin, HUANG Xiaochuang, CHEN Dongdong, PENG Zengqi.
Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing
[J]. FOOD SCIENCE, 2018, 39(1): 91-98.
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| [10] |
XIAO Ying, YIN Zhiting, HU Zhongzhi, LIU Taiyi, ZHOU Yiming, ZHOU Xiaoli.
Distribution of Procyanidin B2 Metabolites in Mice
[J]. FOOD SCIENCE, 2017, 38(9): 168-172.
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| [11] |
LI Chengjian, TONG Haiou, YAN Qiongxian, HAN Xuefeng, XIAO Wenjun, TAN Zhiliang.
Effect of L-Theanine on Antioxidant Capacity and Related Gene mRNA Expression in Rat Visceral Tissues
[J]. FOOD SCIENCE, 2017, 38(3): 188-194.
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| [12] |
LUO Chunyan, YANG Jialiang, XIU Ce, CHEN Xiao’e, SUN Haiyan, YUAN Gaofeng, FANG Xubo, JIANG Xuhua.
Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid
[J]. FOOD SCIENCE, 2017, 38(11): 190-195.
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| [13] |
LI Yanan, WANG Rui, LI Tao, WANG Yungui, HUANG Dengyu.
Detection of Furantoin Metabolite by Direct Competitive Chemiluminescene Enzyme Immunoassay
[J]. FOOD SCIENCE, 2016, 37(8): 231-235.
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| [14] |
HU Yue, YANG Shuibing, YU Haixia, LI Yujin, LI Shan, HU Yaqin.
Effect of Superchilling on the Quality and Muscle Tissue Structure of Trichiurus haumela
[J]. FOOD SCIENCE, 2016, 37(18): 290-297.
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| [15] |
ZHANG Long, LIU Junrong*, TIAN Yuanyong, LIU Jinyang, WU Zhong, WANG Wei.
Composition and Distribution of Nitrogenous Compounds in Soft Body of Ruditapes philippinarum
[J]. FOOD SCIENCE, 2015, 36(24): 95-100.
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