| [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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| [2] |
ZHAI Zhengyan, FAN Xinyi, TAO Ningping.
Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup
[J]. FOOD SCIENCE, 2021, 42(3): 21-29.
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| [3] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
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| [4] |
WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua.
Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup
[J]. FOOD SCIENCE, 2021, 42(15): 58-65.
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| [5] |
YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao.
Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking
[J]. FOOD SCIENCE, 2020, 41(6): 304-309.
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| [6] |
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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| [7] |
YOU Mengchen, XU Xinru, XUE Dandan, YANG Ping, SONG Huanlu.
Effect of 10 Edible Fungi on Flavor Quality of Soup Stock
[J]. FOOD SCIENCE, 2018, 39(14): 282-287.
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| [8] |
MO Kaiju, CHENG Chao, ZHUANG Yang, CHEN Meilin, ZHAO Na.
Conformational Analysis of Polysaccharide from Nostoc sphaeroides Kütz. Based on Atomic Force Microscope and Rheological Properties
[J]. FOOD SCIENCE, 2017, 38(21): 49-54.
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| [9] |
DENG Yajun, TAN Yang, FENG Xuqiao, YANG Bing, ZHOU Fen, LIU Dan, ZHANG Junlong, LIU Huan.
Progress in the Development of Fruit-Vegetable Film as a Novel Processed Food
[J]. FOOD SCIENCE, 2017, 38(21): 302-307.
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| [10] |
NI Dongdong, LI Hongjun, HE Zhifei, ZHANG Dong, DENG Dachuan.
Changes in Nutritional Quality during Processing of Giant Salamander Soup
[J]. FOOD SCIENCE, 2017, 38(20): 119-124.
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| [11] |
HOU Baihui, XIA Yangyi, ZHOU Tao, ZHANG Weiyue.
Change of Taste Components in Thermal Reaction Model System Containing Chicken Enzymatic Hydrolysate with Reaction Time
[J]. FOOD SCIENCE, 2017, 38(14): 175-180.
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| [12] |
CHENG Chao, XU Hui, LI Wei, ZHANG Qiuping, WANG Xingping.
Nostoc sphaeroides Phycobiliprotein Enhances Immune Functions in Mice
[J]. FOOD SCIENCE, 2016, 37(5): 167-174.
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| [13] |
ZHAO Jing, DING Qi, SUN Ying, ZHANG Yuyu, SUN Baoguo, CHEN Haitao.
Comparison of Taste Compounds and Taste Characteristics of Shiitake Mushroom Soup and Enzymatic Hydrolysate
[J]. FOOD SCIENCE, 2016, 37(24): 99-104.
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| [14] |
LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping.
SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup
[J]. FOOD SCIENCE, 2016, 37(22): 149-154.
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| [15] |
Lü Haipeng, ZHANG Yue, CHEN Xinghua, CAI Liangsui, LIN Zhi.
Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea
[J]. FOOD SCIENCE, 2016, 37(20): 42-50.
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