[1] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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[2] |
LI Yuanyuan, LUO Anwei, LI Lin, SU Miao, LIN Zhiying, SONG Junqi, BAI Junqing, FANG Yimeng.
Effect of Preharvest 1-(2-Chloropyridin-4-yl)-3-phenylurea Treatment on Fruit Firmness and Cell Wall Degradation of ‘Qinmei’ Kiwifruit during Cold Storage
[J]. FOOD SCIENCE, 2018, 39(21): 273-278.
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[3] |
LIU Hua, ZHONG Yejun, LI Ziling, LI Jihua, LIN Lijing, ZHOU Wei.
Water Sorption Characteristics and Glass Transition Temperature of Freeze-Dried Cherry Tomatoes
[J]. FOOD SCIENCE, 2015, 36(23): 95-99.
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[4] |
YE Hong-hong, YIN Ming-an*, ZHU Min, REN Xiao-lin.
Construction of Fruit Specific Expression Vector pBI121-2A11-HB-1 and Its Transformation to Agrobacterium
[J]. FOOD SCIENCE, 2014, 35(19): 174-179.
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[5] |
Li-Li-Jie.
Optimization of Extraction Process for Lycopene from Cherry Tomatoes
[J]. FOOD SCIENCE, 2012, 33(22): 158-161.
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[6] |
HUXiao-liang,ZHOUGuo-yan.
Preservation Effect of Four Natural Preservatives on Cherry Tomatoes
[J]. FOOD SCIENCE, 2012, 33(10): 287-292.
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[7] |
LIU Yan,YAO Qiang,GONG Zhi-yuan,GAO Xing-xi,HAN Jian-dong,REN Peng-fei,ZHANG Xue-mei,REN Hai-xia,LI Jin,QU Ling.
Construction and Transformation of Plasmid Containing Swollenin Gene for Lentinus edodes
[J]. FOOD SCIENCE, 2011, 32(11): 141-145.
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[8] |
TIAN Shou-Le, ZHAO Hui-Qin, XUE Xiao-Min, ZHAO Zhi-Hui, ZHOU Jun-Yi.
Effects of LOX and PG Enzymes in Chinese Jujube Fruit(Zizyphus Jujuba mill.cv.Dong) on Its Softening and Senescence
[J]. FOOD SCIENCE, 2008, 29(5): 446-448.
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[9] |
TIAN Shou-Le, ZHOU Jun-Yi, XUE Xiao-Min.
Activity Changes of Cell Wall Enzyme in the Chinese Jujube Fruit(Zizyphus Jujuba mill,cv.Dong)during Softening and Senescence
[J]. FOOD SCIENCE, 2007, 28(4): 220-222.
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[10] |
XU Shu-Lai.
Study on Ultraweak Bioluminescence Characteristics of Tomatoes with High Pressure Processing
[J]. FOOD SCIENCE, 2007, 28(3): 67-70.
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[11] |
ZHAO Li-Qin, HAN Yu-Mei, WANG Li, ZHANG Hai-Fang, ZHANG Ye.
Study on Effects of Different Concentration Ozones on Storage Quality of Cucumis melo L.cv Hetao
[J]. FOOD SCIENCE, 2007, 28(2): 343-345.
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[12] |
XU Shu-Lai.
Study on Ultraweak Bioluminescence Characteristics of Different Maturity Tomatoes between Harvest and Storage
[J]. FOOD SCIENCE, 2005, 26(9): 539-541.
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[13] |
SHEN Qi, JIN Chun-Yan, MIAO Yue-Qiu, WU Xiao-Hui, LU Chang-Mei, ZHANG Wei-Ming, WU Guo-Rong.
Preservation Study on the Effects of Sodium Paeonol Sulfonate(SPS) on Cherry Tomatoes Fruits
[J]. FOOD SCIENCE, 2005, 26(4): 256-259.
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[14] |
HE Hui, WANG Xue-Gang, KONG Lin, GU Qing-Zhou.
Study on Zein Fresh-preservation Films Coating Green Peppers, Tomatoes, Sausages and Salted Meat
[J]. FOOD SCIENCE, 2004, 25(3): 184-187.
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