[1] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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[2] |
CHENG Guoting, CHANG Peipei, WANG Xinyu, LOU Qianqi, Ahmed H. El-SAPPAH, ZHANG Fei, LIANG Yan.
Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato (Solanum lycopersicum var. cerasiforme) Fruit
[J]. FOOD SCIENCE, 2021, 42(12): 173-183.
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[3] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[4] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng.
Analysis of Volatile Compounds in “XihuLongjing” Tea by Stir Bar Sorptive Extraction Combine with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 140-148.
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[5] |
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.
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[6] |
Aygul·ALIM, SONG Huanlu, LIU Ye, ZOU Tingting, ZHANG Yu, ZHANG Songpei.
Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract
[J]. FOOD SCIENCE, 2019, 40(3): 9-15.
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[7] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
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[8] |
LU Yao, QIU Dan, CUI Mengnan, GAO Yanxiang, MAO Like.
Regulatory Effect of Thermal Treatment on the Microstructure of Emulsion Gels and Its Influence on Storage Stability of Different Vitamins Incorporated in Emulsion Gels
[J]. FOOD SCIENCE, 2019, 40(15): 1-7.
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[9] |
JIANG Meiyun, TANG Shuo, WANG Ting, LAI Chenhuan, FAN Yimin, YONG Qiang.
Degradation of Pectic Polysaccharide by Hydrothermal Treatment and Antioxidant Activity in Vitro of the Resulting Products
[J]. FOOD SCIENCE, 2019, 40(12): 253-259.
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[10] |
HUANG Yechuan, LI Tingting, GONG Daokai, LI Feng.
Effect of Combined Thermal and High Pressure Treatment on Flavor of Pork
[J]. FOOD SCIENCE, 2018, 39(2): 227-232.
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[11] |
FENG Tao WANG Xuzeng WANG Yifei SUN Min YAO Lingyun XU Zhimin.
Isolation and Identification of Yeast Strains from Vineyard Soils and Aroma Compounds of Wines Fermented by Them
[J]. FOOD SCIENCE, 2018, 39(14): 213-220.
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[12] |
JIANG Songsong, ZHAO Bo, HAN Shiwen, CHE Huilian.
Effect of Different Thermal Processing Treatments on Allergenicity of Walnut Proteins
[J]. FOOD SCIENCE, 2018, 39(13): 94-99.
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[13] |
QU Xueyin, ZHENG Nan, LI Songli, WEN Fang, MENG Lu, YANG Jinhui, WANG Jiaqi.
Effect of Thermal Treatment on Whey Proteins in Liquid Milk
[J]. FOOD SCIENCE, 2017, 38(9): 307-313.
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[14] |
ZHANG Linlin, CHEN Jun, WENG Wuyin.
Effect of Thermal Treatment on the Properties of Acid-Soluble Collagen from Tilapia Skin
[J]. FOOD SCIENCE, 2017, 38(5): 80-85.
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[15] |
HUANG Yechuan, LI Feng, WU Zhaomin.
Modeling the Effect of Combined Thermal and High Pressure Treatment on Inactivation of Lipoxygenase in Pork
[J]. FOOD SCIENCE, 2017, 38(2): 34-39.
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