| [1] |
LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian.
Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines
[J]. FOOD SCIENCE, 2023, 44(14): 72-78.
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| [2] |
XIE Minhao, PU Haoliang, SU Anxiang, HU Qiuhui, YANG Wenjian.
Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage
[J]. FOOD SCIENCE, 2022, 43(1): 198-205.
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| [3] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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| [4] |
SU Anxiang, PU Haoliang, HU Qiuhui, XU Hui, LIU Jianhui, XIE Minhao, PEI Fei, YANG Wenjian.
Bacterial Community Succession in Dehydrated Lentinus edodes Stored at Different Water Activities and Control of Key Harmful Bacteria
[J]. FOOD SCIENCE, 2021, 42(23): 221-228.
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| [5] |
WANG Ming, ZHANG Jiatao, ZHOU Bin, DING Jie, XU Zhaomeng, SUN Tong.
Antibacterial Mechanism of Eugenol-Containing Composite Preservatives against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2021, 42(13): 10-16.
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| [6] |
CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong.
Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 319-324.
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| [7] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
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| [8] |
TONG Jixu, ZHU Zhiqiang, QIAN Yongzhong.
SO2 Residue and Potential Dietary Health Risk Assessment in Grapes under Different Storage Conditions
[J]. FOOD SCIENCE, 2020, 41(1): 163-167.
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| [9] |
PU Haoliang, WANG Liuqing, HU Qiuhui, PEI Fei, YANG Wenjian.
Quality Changes of Dried Allium ascalonicum Stored at Different Water Activities
[J]. FOOD SCIENCE, 2019, 40(9): 228-233.
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| [10] |
MA Ruijia, CAI Chenchen, LEI Caiyu, WANG Youfa, LU Dengjun.
Preparation of Bagasse-Nano Silver Oxide Preservative
[J]. FOOD SCIENCE, 2019, 40(24): 274-280.
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| [11] |
YANG Yajing, HAN Yuzhu, MENG Xing, WANG Yuying, LI Kai, XU Siqi, YANG Yemei.
Effect of Composite Antimicrobial Coating Containing Cinnamaldehyde on Postharvest Preservation of Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 253-261.
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| [12] |
ZHAO Jinhong, BAI Jie, ZHANG Qing, ZHANG Xiaofei, LI Yumei, YUAN Nuo, LIU Songnan, GUO Hong.
Thermal Transition Temperatures of Spray-Dried Whole Egg Determined by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2019, 40(15): 142-147.
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| [13] |
HUANG Mingkun, SHI Zhenqiang, LI Zhicheng, XIA Xiaodong, SUN Yanwen.
Effects of Composite Biological Preservatives Containing Antimicrobial Peptides Derived from Casein on the Shelf-Life of Chilled Beef
[J]. FOOD SCIENCE, 2018, 39(23): 212-220.
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| [14] |
QI Cheng WU Xueyang CHEN Yuanmei DU Jianping, CUI yang, ZHANG Chunyan, WANG Xiang LIU Qing DONG Qingli.
Modelling Salmonella enteritis Growth as a Function of Temperature, pH, and Water Activity with Cardinal Parameter Models
[J]. FOOD SCIENCE, 2018, 39(14): 138-144.
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| [15] |
WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong.
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
[J]. FOOD SCIENCE, 2017, 38(7): 224-229.
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