[1] |
ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie.
Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou
[J]. FOOD SCIENCE, 2021, 42(8): 299-304.
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[2] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan.
Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder
[J]. FOOD SCIENCE, 2021, 42(5): 92-98.
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[3] |
LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu.
Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying
[J]. FOOD SCIENCE, 2021, 42(5): 106-114.
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[4] |
ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining.
Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C
[J]. FOOD SCIENCE, 2021, 42(4): 107-114.
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[5] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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[6] |
WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi.
Progress on Strategies for Inhibition of Acrylamide Formation in Foods
[J]. FOOD SCIENCE, 2021, 42(17): 333-342.
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[7] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[8] |
YUAN Ning, ZHANG Yunzhe, ZHANG Haijuan, YU Ze, LU Xin, ZHANG Wei.
Detection of Listeria monocytogenes in Foods by Visual Saltatory Rolling Circle Amplification
[J]. FOOD SCIENCE, 2021, 42(16): 239-245.
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[9] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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[10] |
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping.
Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
[J]. FOOD SCIENCE, 2021, 42(15): 50-57.
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[11] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng.
Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma
[J]. FOOD SCIENCE, 2021, 42(14): 151-158.
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[12] |
WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo.
Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 209-217.
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[13] |
ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan.
Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 222-232.
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[14] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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[15] |
MA Luyao, LIN Haifeng, WANG Zhe, YIN Junyi.
Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages
[J]. FOOD SCIENCE, 2020, 41(8): 186-193.
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