| [1] |
FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei.
Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 177-184.
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| [2] |
ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng.
Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio
[J]. FOOD SCIENCE, 2021, 42(18): 240-245.
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| [3] |
SUN Liqiong, HAO Wenjing, TANG Xiaoqing, WANG Kangcai, ZHANG Shaoling.
Analysis of Characteristic Polyphenols and Triterpenic Acids in Ripe Pears of 36 Cultivars by UPLC-MS/MS
[J]. FOOD SCIENCE, 2020, 41(22): 206-214.
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| [4] |
MAO Huijuan, WANG Yue, YANG Wanting, CHEN Guogang, JIANG Ying.
Effect of Postharvest Ethephon Treatment on Peel Wax Composition of Korla Fragrant Pear
[J]. FOOD SCIENCE, 2020, 41(15): 247-255.
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| [5] |
FAN Hao’an, SHA Ruyi, FANG Sheng, XUE Shulong, CHEN Yu, HUANG Jun, CUI Yanli, MAO Jianwei.
Browning and Antioxidant Activity of Apple-Pear Jiaosu during Fermentation
[J]. FOOD SCIENCE, 2020, 41(14): 116-123.
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| [6] |
TANG Lulu, YI Jianyong, BI Jinfeng, HOU Xujie, WU Xinye, ZHOU Mo.
Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying
[J]. FOOD SCIENCE, 2016, 37(21): 73-78.
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| [7] |
HAN Yunyun, SONG Fangyuan, HAN Yanwen, LI Ling, YAN Shijie.
LOX Gene Expression and Its Relationship with Core Browning of Yali Pear under Different Harvest and Storage Conditions
[J]. FOOD SCIENCE, 2016, 37(18): 216-222.
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| [8] |
TANG Ying, WANG Wenjuan, LI Yongcai, BI Yang.
Effect of Postharvest Ethephon and 1-MCP Treatments on the Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit
[J]. FOOD SCIENCE, 2016, 37(18): 223-229.
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| [9] |
LIU Yunhong, SUN Yue, WANG Leyan, MIAO Shuai, LUO Denglin, LUO Lei, ZHU Wenxue.
Drying Characteristics of Pear Slices during Ultrasound-Assisted Hot Air Drying
[J]. FOOD SCIENCE, 2015, 36(9): 1-6.
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| [10] |
LI Wenping1, LIANG Yinli1,2,*, BAO Tianli3, MU Lan2, GAO Dekai1.
Responses of Total Flavonoids and Total Saponins Contents in Fruits and Leaves of Balsam Pear to Soil Moisture and Their Correlations
[J]. FOOD SCIENCE, 2015, 36(8): 134-138.
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| [11] |
ZHAO Xiaomin, YANG Yurong, LI Jiankun, YUAN Feng, CHENG Junjia, LI Xuewen.
Effect of 1-Methylcyclopropene Treatment on Postharvest Changes in Epicuticular Wax of Korle Fragrant Pear Fruits during Ambient Temperature Storage
[J]. FOOD SCIENCE, 2015, 36(18): 262-266.
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| [12] |
LIU Jinjin1,2, LI Yongcai1,*, BI Yang1, WANG Yi1, HU Lingang1, LI Jianpeng1.
Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear
[J]. FOOD SCIENCE, 2015, 36(16): 278-283.
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| [13] |
QIN Yingrui, HUANG Xianzhi, ZENG Yitao, YANG Juan, DING Xiaowen.
Effects of Drying Methods on the Contents of Hypoglycemic Components in Momordica charantia L.
[J]. FOOD SCIENCE, 2015, 36(15): 56-61.
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| [14] |
LIAO Feng-ling,LI Li-jiao, WANG Zhi-hui*, XIONG Bo, FAN Qian-qian.
Changes inAroma Components in ‘Aiganshui’ Pear during Fruit Development
[J]. FOOD SCIENCE, 2014, 35(22): 222-225.
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| [15] |
LI Li-mei, ZHAO Zhe, HE Jin-gang, GUAN Jun-feng.
Analysis of Phenolic Compounds and Their Antioxidant Activity in Fruits from Different Pear Cultivars
[J]. FOOD SCIENCE, 2014, 35(17): 83-88.
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