Kiwi Fruit Comprehensive Processing Utility

[1]

HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.

[2]

CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.

[3]

[4]

XIONG Jinliang, CHEN Aiqiang, LIU Jing, ZHANG Rui, GUAN Wenqiang. Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits [J]. FOOD SCIENCE, 2021, 42(17): 218-224.

[5]

ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei. Analysis of Key Aroma Compounds in Kiwifruits [J]. FOOD SCIENCE, 2021, 42(16): 118-124.

[6]

SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.

[7]

QU Wei, GAO Meng, RAN Bian, LI Huan, SHU Xueyao, RAO Jingping. Effect of Tree-Hanging Pre-storage on Postharvest Storability and Cold Sensitivity of ‘Xuxiang’ Kiwifruits [J]. FOOD SCIENCE, 2020, 41(23): 197-204.

[8]

ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu. Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar [J]. FOOD SCIENCE, 2020, 41(22): 74-81.

[9]

SU Tianxia, YUAN Minlan, ZHOU Yan, SUN Xiaohong, ZHANG Qinghai. Kiwifruit Peel Polyphenols Regulate Lipid Metabolism Disorders Induced by a High Fat Diet in Rats [J]. FOOD SCIENCE, 2020, 41(17): 196-201.

[10]

ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng. Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends [J]. FOOD SCIENCE, 2020, 41(10): 281-287.

[11]

[12]

LI Yuanyuan, LUO Anwei, SU Miao, LI Lin, BAI Junqing, LI Rui, LIN Zhiying, SONG Junqi. Effect of Pre-harvest N-(2-Chloro-4-pyridyl)-N’-phenylurea Treatment on Cell Ultrastructure of Post-harvest ‘Qinmei’ Kiwifruit [J]. FOOD SCIENCE, 2019, 40(3): 273-278.

[13]

[14]

DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua. Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat [J]. FOOD SCIENCE, 2019, 40(19): 77-82.

[15]

ZHANG Yun, LIU Fang, BU Fanwen, LU Ying, XU Hai, TANG Jiale, YIN Chunfeng, LIN Wenli,. Isolation, Identification and Antioxidant Activity of Polyphenols from Kiwifruits [J]. FOOD SCIENCE, 2019, 40(19): 104-112.

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