Study on Processing Technology of Propolis-jujube Instant Powder

[1]

ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.

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MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.

[3]

YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.

[4]

LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao. Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit [J]. FOOD SCIENCE, 2021, 42(1): 257-263.

[5]

FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,. Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 303-307.

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REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina. Sensomics Characterization of the Key Odorants in Jujube Brandy [J]. FOOD SCIENCE, 2019, 40(4): 199-205.

[8]

ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao. Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals [J]. FOOD SCIENCE, 2019, 40(13): 203-207.

[9]

CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao. Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging [J]. FOOD SCIENCE, 2019, 40(10): 285-291.

[10]

CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan. Processing of Spicy Volvaria volvacea and Its Flavor Characteristics [J]. FOOD SCIENCE, 2018, 39(8): 135-140.

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[12]

YIN Xiaojie, CHEN Gang, JIAN Suping, ZHENG Shudan, HUANG Lishan, SHI Jianxin. Effects of Diammonium Phosphate on the Fermentation Performance and Volatile Composition of Jujube Wine [J]. FOOD SCIENCE, 2018, 39(4): 132-137.

[13]

AO Changwei, Lü Shan, WU Xiangju, ZHAO Zhihui, LIU Mengjun. Analysis of Aroma Components from Jujube Flowers and Honey [J]. FOOD SCIENCE, 2018, 39(20): 182-189.

[14]

HUANG Haibo, SHEN Zhenhuang, GENG Qianqian, SHI Peiying, WU Zhenhong, SUN Yanru, HAN Mingfeng, MIAO Xiaoqing. Protective Effect of Propolis Extract on Liver and Kidney Injury Induced by Cisplatin in Rats [J]. FOOD SCIENCE, 2018, 39(15): 159-164.

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