| [1] |
ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong.
Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(4): 287-296.
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| [2] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
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| [3] |
MA Lili, ZUO Jinhua, WANG Qing, GAO Lipu, ZHANG Guijun, ZHU Xintong, MU Jianlou.
Effect of UV-C Treatment on Color and Physiological Quality of Green Bell Peppers
[J]. FOOD SCIENCE, 2021, 42(3): 281-288.
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| [4] |
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou.
Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers
[J]. FOOD SCIENCE, 2021, 42(15): 213-219.
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| [5] |
LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing.
Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper
[J]. FOOD SCIENCE, 2020, 41(3): 178-184.
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| [6] |
ZHOU Huimin, ZHAO Bing, WU Qianrong, LI Su, PAN Xiaoqian, ZHU Ning, QIAO Xiaoling, WANG Shouwei, LIU Bowen, ZHANG Shunliang.
Changes in Odor-Active Compounds and Analysis of Off-Flavor Compounds in Chinese Sausage Added with Black and White Pepper during Storage
[J]. FOOD SCIENCE, 2020, 41(24): 162-171.
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| [7] |
LI Yangyang, SONG Wenlong, GAO Haiyan, LI Li.
Properties of Antimicrobial Polylactic Acid-Based Film and Its Effect on Cherry Quality Preservation
[J]. FOOD SCIENCE, 2020, 41(17): 216-222.
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| [8] |
CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham
[J]. FOOD SCIENCE, 2020, 41(13): 193-198.
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| [9] |
LI Yang, DENG Lingli, XU Xiaohui, FENG Fengqin.
Effect of Compound Nα-Lauroyl-L-Arginate Ethylester Preservative on the Preservation of Green Bell Pepper
[J]. FOOD SCIENCE, 2020, 41(11): 201-206.
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| [10] |
WANG Xuemei, SUN Wenjia, LI Yalong, HU Chaoqiong, LI Jiayi, CHE Zhenming, LIU Ping.
Quality Analysis of Pixian Broad-bean Pastes Made with Fresh Hot Peppers from Different Producing Areas
[J]. FOOD SCIENCE, 2020, 41(10): 213-221.
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| [11] |
HU Guangyao, LI Bincheng, LUO Chengyin, YI Youjin, XIA Bo, CAO Xi, ZHOU Jianzhong.
Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance
[J]. FOOD SCIENCE, 2019, 40(9): 234-240.
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| [12] |
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong.
Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
[J]. FOOD SCIENCE, 2019, 40(9): 91-98.
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| [13] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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| [14] |
HAN Yuzhu, LI Pinglan, HE Qin, ZHAO Zhanzhan, LIU Xuewen, YANG Yemei.
Optimization of Extraction Conditions, Separation and Purification of Antifungal Peptides from Hot Pepper Seeds
[J]. FOOD SCIENCE, 2019, 40(24): 258-264.
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| [15] |
HE Xiumei, ZANG Zhihuan, CHEN Qing, ZHAO Yingbo.
Determination of Phospholipids Contents in Bell Pepper by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 263-269.
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