| [1] |
JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng.
Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp
[J]. FOOD SCIENCE, 2019, 40(2): 192-199.
|
| [2] |
LIU Xiao, MA Qianli, YANG Rendang.
Development of a Rapid Strip Test for Detection of Reducing Sugar
[J]. FOOD SCIENCE, 2018, 39(6): 298-301.
|
| [3] |
JIANG Yue, PAN Ting, XI Zhumei.
Effect of Assimilable Nitrogen and Reducing Sugar Concentrations of Synthetic Grape Must on the Fermentation Characteristics of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2018, 39(2): 131-137.
|
| [4] |
GAO Li, PAN Congfei, CHEN Jia, WANG Yongde, ZHAO Guohua,.
Rapid Determination of Moisture and Reducing Sugar in Sweet Potato by Near-Infrared Spectroscopy Coupled with Chemometrics
[J]. FOOD SCIENCE, 2017, 38(22): 205-210.
|
| [5] |
Lü Shan, LING Min, DONG Haoshuang, MENG Mingjia, CAO Zhen, LIU Mengjun, AO Changwei.
Effect of Drying Temperature on the Aroma Components and Physiochemical Properties of Jujube
[J]. FOOD SCIENCE, 2017, 38(2): 139-145.
|
| [6] |
CUI Yan, LING Jiangang, YAO Weirong, KANG Mengli, YU Jingfen, LIN Xudong, SHANG Haitao, ZHU Lin, QIAN He.
Protective Effect of Aloe vera against Aflatoxin B1-Induced Acute Hepatotoxicity in Rats
[J]. FOOD SCIENCE, 2016, 37(7): 175-181.
|
| [7] |
YUAN Qingxia, WU Fan, QIU Lichun, YE Hong, WANG Xiaoqing, ZENG Xiaoxiong.
Effects of Three Simulated Digestive Juices on in Vitro Digestion of Exopolysaccharide from Pholiota dinghuensis Bi
[J]. FOOD SCIENCE, 2016, 37(5): 72-77.
|
| [8] |
ZHANG Lili, NING Dongxue, KANG Lijun, KOU Fang, XIA Tiantian, CAO Longkui.
Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree
[J]. FOOD SCIENCE, 2016, 37(16): 75-82.
|
| [9] |
LI Wenjie, LI Hongfei, WANG Weihao, JIA Pengyu, KANG Lijun, KOU Fang, ZHANG Lili, YIN Jing, CAO Longkui.
Optimization of Microwave/Ultrasonic-Assisted Sulfuric Acid Hydrolysis of Corn Straw by Using Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(14): 43-50.
|
| [10] |
XIA Qiuqin, Lü Lishuang.
Factors Influencing the Formation of Fluorescent AGEs in Arginine-Reducing Sugar Model System
[J]. FOOD SCIENCE, 2015, 36(15): 50-55.
|
| [11] |
ZHANG Guan-ya1, HUANG Xiao-jun1, NIE Shao-ping1,*, CUI Wu-wei1,2.
Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide
[J]. FOOD SCIENCE, 2014, 35(23): 279-283.
|
| [12] |
LI Ya-hui1, MA Yan-hong1,*, HUANG Kai-hong1, ZHAO Yan-cun1, ZHANG Hong-zhi1, WANG Guang-ci2.
Optimization of Enzymatic Hydrolysis Conditions for the Extraction of Aloe Polysaccharides Using Response Surface Methodology and Assessment of Their Antioxidant Activity
[J]. FOOD SCIENCE, 2014, 35(18): 63-68.
|
| [13] |
XU Wei，LI Ying-nan，GAO Xue-qing，MA Yong-qiang.
Optimization of Enzymatic Hydrolysis Conditions for the Production of Chinese Lantern (Physalis alkekengi) Juice
[J]. FOOD SCIENCE, 2013, 34(18): 114-117.
|
| [14] |
.
Changes in Physical and Chemical Properties of Whey Protein Isolate during Maillard Reaction
[J]. FOOD SCIENCE, 2012, 33(23): 98-102.
|
| [15] |
LIYi-xuan，HUANGGuang-min.
Optimal Conditions and Kinetics of Enzymatic Hydrolysis of Lisbon Yam Flour
[J]. FOOD SCIENCE, 2011, 32(22): 25-31.
|
