| [1] |
DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan.
Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)
[J]. FOOD SCIENCE, 2021, 42(2): 185-192.
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| [2] |
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong.
Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
[J]. FOOD SCIENCE, 2020, 41(6): 8-15.
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| [3] |
ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing.
Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics
[J]. FOOD SCIENCE, 2020, 41(24): 22-30.
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| [4] |
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun.
Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(2): 119-125.
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| [5] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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| [6] |
LI Sen, Zejhanguri·MAMATIRI.
Construction and Biological Properties of srtA Gene Knockout Mutant Strains of Listeria monocytogenes
[J]. FOOD SCIENCE, 2017, 38(4): 113-117.
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| [7] |
PAN Yao, ZHENG Shilian, ZOU Xingping, XIONG Ziwei, DENG Zeyuan, LI Hongyan.
Analysis of Antioxidant Compounds in Ethanol Extracts of Grape, Mango and Strawberry and Their Interactions
[J]. FOOD SCIENCE, 2017, 38(4): 133-140.
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| [8] |
AI Wenting, ZHANG Min, LI Chunhui, ZHU Saisai, SHAO Tingting, LIU Wei.
Using Quadratic Regression Orthogonal Rotation Combination Design to Determine the Critical Value of Chilling Injury in Cucumber Fruits Based on Conductivity
[J]. FOOD SCIENCE, 2017, 38(19): 218-222.
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| [9] |
XIE Manman, LIU Wukang, DING Chengchao, DONG Qingli, CHEN Guowei, ZENG Haijuan, GUO Liang, LIU Qing.
Construction and Biological Characterization of hly Gene Knockout Listeria monocytogenes Mutant Strains
[J]. FOOD SCIENCE, 2017, 38(16): 17-22.
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| [10] |
YUE Yuanchun, WANG Yang, YOU Tian, Gao Dongni, PING Wenxiang, GE Jingping.
Construction of prcK Gene Deletion Mutant of Lactobacillus paracasei by Homologous Recombination
[J]. FOOD SCIENCE, 2017, 38(12): 15-20.
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| [11] |
TANG Fuyuan, LIU Xiaogeng, MAO Kuangqi, CHEN Kailun, WANG Wei, SUN Yingying, CAO Siqian, JI Yang, RUI Ying.
Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination
[J]. FOOD SCIENCE, 2017, 38(12): 204-210.
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| [12] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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| [13] |
LUO Lei, ZHANG Bingjie, ZHU Wenxue, LIU Yunhong, WANG Yaqi, DONG Jinlong.
Ultrasonic-Assisted Extraction and Antioxidation of Flavonoids from Lonicera japonica Thunb. Leaves: Process Optimization by Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2016, 37(6): 13-19.
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| [14] |
ZHANG Yue, HU Zhi-he*, XIE Dan-dan, WU Zi-jian, XUE Lu, LI Yang.
Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment
[J]. FOOD SCIENCE, 2014, 35(4): 6-10.
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| [15] |
XIE Xiao-lei1, ZHANG Chun-hui1,*, LI Xia1, WANG Chun-qing1, WANG Zhao-jin2, MU Guo-feng3.
Moisture Prediction Model of Beef Jerky during Combined Mid-Infrared and Hot Air Drying
[J]. FOOD SCIENCE, 2014, 35(23): 61-66.
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