[1] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[2] |
HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(8): 229-234.
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[3] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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[4] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[5] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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[6] |
DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming.
Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood
[J]. FOOD SCIENCE, 2021, 42(17): 69-75.
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[7] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[8] |
LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen.
In Vitro Antioxidant Properties of Duck Lipids
[J]. FOOD SCIENCE, 2020, 41(5): 49-56.
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[9] |
MU Gang, LUO Xin, LIANG Rongrong, DONG Pengcheng, MAO Yanwei, ZHU Lixian, ZHANG Yimin, YANG Xiaoyin.
Effect of Different High Barrier Packaging Materials on Physicochemical Properties and Microbial Community Diversity of Roast Duck
[J]. FOOD SCIENCE, 2020, 41(3): 171-177.
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[10] |
LI Huajian, CHEN Tao, YANG Boruo, LI Yanqing, BIAN Jianke, SHU Guotao.
Relationship of Intra- and Extracellular Spaces of Myocytes with Water-Holding Capacity and Water Status in Fresh Pork
[J]. FOOD SCIENCE, 2020, 41(21): 1-6.
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[11] |
LAN Tianchan, YU Bing, SUN Jingxin, WANG Shuling, GUO Liping, WANG Baowei, HUANG Ming, HAO Xiaojing, QIAO Changming.
Effect of Fermentation with Penicillium chrysogenum on Eating Quality, Microstructure and Physicochemical Properties of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(21): 36-43.
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[12] |
CHEN Kunpeng, YU Yimin, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong.
Effect of Addition of Edible Mushrooms on the Quality Characteristics of Emulsified Duck Sausage
[J]. FOOD SCIENCE, 2020, 41(18): 251-257.
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[13] |
CHEN Xing, SHEN Qingwu, LUO Jie.
Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(12): 7-13.
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[14] |
RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan.
Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage
[J]. FOOD SCIENCE, 2020, 41(10): 101-109.
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[15] |
XI Zewen, CHENG Ce, PENG Shengfeng, ZOU Liqiang, LIU Wei.
Effect of Lemon Essential Oil Emulsion Edible Coating on Quality Preservation of Refrigerated Pot-Stewed Duck Neck
[J]. FOOD SCIENCE, 2020, 41(1): 237-243.
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