[1] |
ZHAO Yuli, WANG Li, TAN Dan, WEN Haosong, JIN Gang, LI Xiang, ZHANG Ang.
Progress in Wine Authentication by 1H Nuclear Magnetic Resonance (NMR) Spectroscopy
[J]. FOOD SCIENCE, 2023, 44(5): 305-313.
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[2] |
FAN Mengxue, WANG Luyao, CHEN Weiwei, WANG Xinjie, WANG Yousheng, CHENG Shiwei.
Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing
[J]. FOOD SCIENCE, 2023, 44(5): 346-354.
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[3] |
WEN Qingyu, ZHANG Yu, Li Tianqi, ZHANG Kangyi.
Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten
[J]. FOOD SCIENCE, 2023, 44(4): 194-199.
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[4] |
LIANG Xuerong, LU Zhenkang, MAO Xiaoying, WU Qingzhi, ZHANG Jian.
Purification, Identification and Antioxidant Activity of Antioxidant Peptides from Chickpea Protein Hydrolysate
[J]. FOOD SCIENCE, 2023, 44(4): 209-216.
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[5] |
XU Jiping, HAN Jiaqi, ZHANG Xin, WANG Xiaoyi, ZHAO Zhiyao, KONG Jianlei.
Quality and Safety Traceability of Grains and Oils Based on Trusted Blockchain and Trusted Identity
[J]. FOOD SCIENCE, 2023, 44(3): 48-59.
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[6] |
HE Jianju, LIU Xinxin, SHI Hongling, RAN Luni, WANG Xian, ZHANG Yingjun, TANG Cunduo.
Heterologous Expression and Enzymatic Properties of Nicotinamide Nucleoside Kinase from Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2023, 44(16): 192-197.
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[7] |
PENG Dan, SHI Cuiyi, CHEN Mingyang, ZHOU Qi, YANG Guolong.
Rapid Identification of Vegetable Oil Species Using Low-Field Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2023, 44(16): 340-346.
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[8] |
FAN Lixin, MA Junmei, HE Liangna, REN Xiaowei, JIA Wenxuan, LI Qiang.
Determination of 11 Foodborne Stimulants and Five Alkaloids in Hot Pot Soup Base Seasoning Using Ultra-high Performance Liquid-Quadrupole-Time of Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(12): 360-367.
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[9] |
KOU Xiaomin, LI Qingxiu, LI Ling, ZHANG Chenyun, YAN Shijie, LIANG Liya, DENG Bing.
Identification and Expression Analysis of the DHN3 Gene during the Core Browning of Late-Harvested Yali Pears (Pyrus bretschneideri Rehd.)
[J]. FOOD SCIENCE, 2023, 44(12): 124-131.
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[10] |
Ma Wenrui, sun Zhiwei, shi Jun, zhang Xiaona, yu Jiajun, pei Jiangsen, wang Deliang, jia Shiru, xue Jie, zhong Cheng.
Screening and Safety Evaluation of Ethyl Acetate-Producing Mutant of Non-Saccharomyces Yeast Nakazawaea ishiwadae GDMCC 60786
[J]. FOOD SCIENCE, 2023, 44(10): 165-172.
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[11] |
YANG Chengwei, ZHU Jing, WEI Yunyi, YANG Mei, XU Wenting, CHENG Zhong.
Enzymatic Characterization and Potential Application of Polygalacturonase from Trichoderma koningiopsis
[J]. FOOD SCIENCE, 2023, 44(10): 215-223.
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[12] |
WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi.
Progress in Research on Saltiness Perception and Salty Peptides
[J]. FOOD SCIENCE, 2023, 44(1): 1-13.
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[13] |
QIN Yali, ZHAO Xiaoying, SHEN Yuanyuan, YU Futian, LIU Xiaoling.
Screening and Identification of Anti-inflammatory Lactic Acid Bacteria from Sour Bamboo Shoot
[J]. FOOD SCIENCE, 2022, 43(8): 121-127.
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[14] |
YANG Lixia, WU Dianhui, LU Zhendong, LU Jian.
Isolation and Identification of Antioxidant Compounds in Beer with Yuan’an Yellow Tea
[J]. FOOD SCIENCE, 2022, 43(8): 262-270.
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[15] |
LI Xueting, YI Xionghai, FAN Xiang, CAI Wenxuan, DENG Xiaojun, GUO Dehua, DING Tao, LIU Han, NIU Bing, ZENG Jing.
Grade Identification of Olive Oil Based on Multi-element Analysis and Chemometrics
[J]. FOOD SCIENCE, 2022, 43(8): 317-323.
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