[1] |
ZHAO Qingyu, GUO Hui, SHEN Qun.
Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 160-168.
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[2] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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[3] |
YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin.
Progress in Application of Bacteriophages in Control of Meatborne Pathogens
[J]. FOOD SCIENCE, 2021, 42(9): 293-301.
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[4] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[5] |
LIU Xinzhu, CHENG Shan, LI Yu, WANG Wenhang.
Structural Analysis and Characterization of Cross-linked Complex between Plasma Amine Oxidase and Gelatin
[J]. FOOD SCIENCE, 2021, 42(8): 22-28.
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[6] |
GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng.
Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells
[J]. FOOD SCIENCE, 2021, 42(7): 162-168.
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[7] |
ZHANG Xingya, YANG Bo, LI Yalei, LUO Ruiming, RUAN Zhentian, SA Miaomiao, ZHAO Junyi.
Proteomics Studies on Myoglobin Content and Its Transformation into Derivatives in Muscle of Qinchuan Cattle during Postmortem Storage
[J]. FOOD SCIENCE, 2021, 42(7): 226-231.
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[8] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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[9] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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[10] |
YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang.
Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat
[J]. FOOD SCIENCE, 2021, 42(5): 46-54.
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[11] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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[12] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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[13] |
LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua.
Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content
[J]. FOOD SCIENCE, 2021, 42(5): 237-245.
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[14] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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[15] |
XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi.
Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay
[J]. FOOD SCIENCE, 2021, 42(4): 305-312.
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