[1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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[2] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[3] |
ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian.
Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons
[J]. FOOD SCIENCE, 2021, 42(6): 325-335.
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[4] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[5] |
YE Jingqin, XIAO Ye, YAN Jun, XU Changhua, WANG Liping, LU Ying.
Immunosuppressive Effect and Mode of Action of Lactobacillus rhamnosus on Tetrodotoxin
[J]. FOOD SCIENCE, 2021, 42(14): 103-109.
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[6] |
ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui.
Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing
[J]. FOOD SCIENCE, 2021, 42(12): 138-144.
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[7] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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[8] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
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[9] |
ZHOU Yajun, LI Wenlong, CHEN Yan, WANG Shujie.
Effects of Bamboo Leaf Extract on the Quality and Nitrite Content of Low-Nitrite Western-Style Smoked Ham
[J]. FOOD SCIENCE, 2020, 41(24): 9-15.
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[10] |
DING Xilin, WANG Guiying, ZOU Yingling, ZHAO Yaying, GE Changrong, LIAO Guozhou.
Influence of Partial Replacement of NaCl with KCl on the Volatile Compounds of Xuanwei Ham Investigated by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2020, 41(24): 190-198.
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[11] |
LI Ruijun, QIN Yong, ZHOU Yalin, LIU Wei, LI Yong, YU Lanlan, CHEN Yuhan, XU Yajun.
Effect of Chickpea Peptide on Immune Function of Immunocompromised Mice
[J]. FOOD SCIENCE, 2020, 41(21): 133-139.
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[12] |
MA Chaoyang, ZHU Lijuan, LUO Chenxi, ZHU Zihan, KONG Li, LIN Xing, GAO Xinyu, MA Yurong, OU Zhaoping, YI Jin’e.
Protective Effect of Betulinic Acid on Cyclophosphamide-Induced Liver Injury in Mice
[J]. FOOD SCIENCE, 2020, 41(21): 147-153.
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[13] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[14] |
CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham
[J]. FOOD SCIENCE, 2020, 41(13): 193-198.
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[15] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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