| [1] |
BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao.
Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients
[J]. FOOD SCIENCE, 2021, 42(15): 81-88.
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| [2] |
ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan.
Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 222-232.
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| [3] |
YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing.
Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network
[J]. FOOD SCIENCE, 2021, 42(10): 284-289.
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| [4] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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| [5] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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| [6] |
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao.
Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(4): 86-95.
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| [7] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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| [8] |
XU Huili, WU Zhonghua, DONG Xiaolin, ZHAO Yong, LIU Zhonglin.
Mechanical and Acoustic Measurement of Potato Chip Crispness
[J]. FOOD SCIENCE, 2020, 41(21): 22-27.
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| [9] |
HAN Zhanhong, WANG Bin, YANG Ruirui, YANG Qian, LI Zhicheng, Dov PRUSKY, BI Yang.
Effect and Mechanism of Postharvest Nitric Oxide Treatment on Promoting Wound Healing in Potato Tubers
[J]. FOOD SCIENCE, 2020, 41(21): 222-229.
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| [10] |
LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun.
Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods
[J]. FOOD SCIENCE, 2020, 41(20): 159-166.
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| [11] |
ZHANG Xinxin, ZHANG Fujin, LIU Guanghua, ZHANG Yao, WANG Xuejiao, SHA Na, LIAN Haifei.
Tracing the Geographical Origin of Potato Based on Mineral Elements and Stable Isotopes
[J]. FOOD SCIENCE, 2020, 41(18): 296-302.
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| [12] |
TIAN Jiachun, TIAN Shilong, LI Shouqiang, GE Xia, LI Mei, CHENG Jianxin, ZHANG Huiyuan.
Effects of Low Oxygen and High Carbon Dioxide Storage Environment on Potato Quality
[J]. FOOD SCIENCE, 2020, 41(15): 275-281.
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| [13] |
BAI Jie, JIANG Huabin, TAO Guoqin, ZHANG Xiaofei, LI Yumei, PENG Yijiao.
Analysis of the Aromatic Components of Potato Flour Incorporated Instant Congee Processed by Explosion Puffing by Combined Use of SPME-GC-MS and PCA
[J]. FOOD SCIENCE, 2020, 41(14): 217-224.
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| [14] |
XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong.
Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2020, 41(13): 184-192.
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| [15] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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