[1] |
ZHENG Yi, HE Yahong, HE Jiguo.
Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods
[J]. FOOD SCIENCE, 2020, 41(6): 58-63.
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[2] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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[3] |
ZHANG Bingfang, WANG Yulin, LIU Chenghai, LIU Dasen, ZHANG Bingxiu, LIU Yong, MU Yanqiu, KONG Qingming, ZHENG Xianzhe.
Effects of Different Processing Technologies on the Stability of Soybean Oil and Application of Characteristic Band Selection by Interval Partial Least Squares and Successive Projections Algorithm for Near-Infrared Spectroscopic Prediction of Acid and Carbonyl Values
[J]. FOOD SCIENCE, 2020, 41(10): 8-13.
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[4] |
YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo.
Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil
[J]. FOOD SCIENCE, 2019, 40(24): 252-257.
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[5] |
LI Yang, LI Yan, WANG Yunna, ZHANG Liebing.
Effect of Hydrolysis with Different Enzymes on the Volatile Compound Profile of Milk Fat
[J]. FOOD SCIENCE, 2019, 40(2): 1-5.
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[6] |
HU Shengben, ZHUO Chengfei, ZOU Guyue, DENG Zeyuan, LI Jing.
Positional Distribution of Trans Fatty Acids in Triglycerides and Phospholipids of Partially Hydrogenated Soybean Oil and Ruminant Animal Fat
[J]. FOOD SCIENCE, 2017, 38(14): 276-283.
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[7] |
TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong.
Prediction of the Quality Changes of Soybean Oil during Storage
[J]. FOOD SCIENCE, 2016, 37(18): 256-261.
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[8] |
WANG Qiang, WANG Rui, XIONG Zhengwei, REN Yanrong, SONG Zhenwei.
Effects of Different Processing Conditions on the Shelf Life of Hot Pot Base Seasoning
[J]. FOOD SCIENCE, 2016, 37(17): 84-89.
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[9] |
WANG Liqi, LIU Yanan, ZHANG Qing, CUI Yue, GE Huifang, YU Dianyu.
Optimization of Characteristic Wavelength Variables of Near Infrared Spectroscopy for Detecting Edible Oil Acid Value
[J]. FOOD SCIENCE, 2016, 37(16): 205-210.
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[10] |
CAO Lili, PANG Min, WU Xuefeng, PAN Lijun, JIANG Shaotong*.
Purification of Low-Calorie Structured Lipids by Molecular Distillation
[J]. FOOD SCIENCE, 2015, 36(6): 6-11.
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[11] |
CHEN Xue, SHI Aimin, LIU Hongzhi, LIU Li, WANG Qiang.
Recent Progress in Research on Trans Fatty Acids in Vegetable Oils
[J]. FOOD SCIENCE, 2015, 36(21): 291-296.
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[12] |
YANG Wenping1,2, WANG Aimin1,*, Lü Linlan1,3, LIU Fei1, YU Yebing1.
Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila
[J]. FOOD SCIENCE, 2015, 36(20): 181-184.
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[13] |
LI Xiaoyue1, ZHANG Jingjing1, ZHANG Hongjian1, ZHOU Cong1, XIAO Anhong1,2,*.
Effect of Inulin on Insulin Resistance Prevention in Trans Fatty Acids-Fed Mice
[J]. FOOD SCIENCE, 2015, 36(1): 201-204.
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[14] |
YAO Yao, TONG Zong-xing, LI Cheng*, FU Gang.
Optimization of Alkali Deacidification Process for Lard from the Greater Omentum by Orthogonal Array Design
[J]. FOOD SCIENCE, 2014, 35(24): 86-90.
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[15] |
WANG Ning, GAO Yuan, YU Xiu-zhu*, XU Li-rong.
Detection of Acid Value in Edible Oils Based on Ultraviolet Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(24): 282-285.
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