| [1] |
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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| [2] |
ZHAO Jingli, LIU Yuanyuan, MA Meihu.
Production of Calcium Lactate from Eggshell Fermentation by Enterococcus mundtii Cells Immobilized on Different Carriers
[J]. FOOD SCIENCE, 2020, 41(2): 80-86.
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| [3] |
WANG Bo, YAO Yijun, LI Zhifang, WANG Lifeng.
Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals
[J]. FOOD SCIENCE, 2020, 41(19): 111-117.
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| [4] |
WANG Lidong, HOU Yue, LIU Shilin, LANG Shuangjing, XIAO Zhigang.
Effect of Jet Milling on Microstructure and Aging Characteristics of Maize Starch
[J]. FOOD SCIENCE, 2020, 41(1): 86-93.
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| [5] |
SU Yu, LI Lu, HUANG Liang, FU Xiaokang.
Superfine Dietary Fiber from Phyllostachys praecox Shoots Improves Hyperlipidemia in Mice
[J]. FOOD SCIENCE, 2019, 40(15): 203-210.
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| [6] |
JIANG Bingxue, LI Shuai, WU Yuanyuan, SONG Jingxin, CHEN Shanshan, LI Xinxin, SUN Huimin.
Preparation and Properties of Corn Starch/Eggshell Powder Composite Film
[J]. FOOD SCIENCE, 2019, 40(10): 21-28.
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| [7] |
WANG Jiaojiao, WANG Qiaohua, MA Meihu, WANG Bin.
Correlation between Eggshell Ultrastructure and Respiration Intensity
[J]. FOOD SCIENCE, 2018, 39(17): 14-18.
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| [8] |
ZHANG Liyuan, CHEN Ru, TIAN Hao, HE Ling.
Effect of Superfine Grinding on Physicochemical Properties and Hydroxyl Radical Scavenging Capacity of Apple Dietary Fiber
[J]. FOOD SCIENCE, 2018, 39(15): 139-144.
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| [9] |
LI Xuepeng, ZHOU Mingyan, LI Cong, ZHU Wenhui, YI Shumin, LI Jianrong, LI Yujin, ZHAO Wei, XU Jiayi, JIAO Xueqing.
Changes in Structural Properties of Myofibrillarlar Proteins during the Processing of Fish Bone Paste
[J]. FOOD SCIENCE, 2017, 38(7): 77-81.
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| [10] |
MENG Man, ZHANG Yu, LIN Zi, XU Peizhen, DING Zhuhong.
Effect of Different Physical Treatments on Physicochemical Properties of Rose roxburghii Tratt. Pomace
[J]. FOOD SCIENCE, 2017, 38(15): 171-177.
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| [11] |
CHEN Ru, HE Ling.
Effect of Superfine Grinding on Physicochemical Properties of Apple Powder
[J]. FOOD SCIENCE, 2017, 38(13): 150-154.
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| [12] |
HU Rong , GUO Shouli , MA Yuxi , CHEN Zheng , QIAO Feng , WANG Zirong.
Properties of Ultra-Fine Eggshell Powder and Optimization of Preparation of Calcium-Chelating Glutamate from It
[J]. FOOD SCIENCE, 2017, 38(10): 251-257.
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| [13] |
ZHANG Meixia, REN Xiaoxia.
Effect of Superfine Grinding on Functional Components of Flos Lonicerae
[J]. FOOD SCIENCE, 2016, 37(8): 51-56.
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| [14] |
XU Yanteng, ZHANG Jianxin, HE Qiufen, WEN Huan.
Preparation, Stability and in Vitro Antioxidant Activity of Pigment from Chirocephalus diaphanous Eggshell
[J]. FOOD SCIENCE, 2016, 37(5): 94-101.
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| [15] |
HU Jidong, LIU Yuanping, SUN Aihua, LIN Hong, GUO Xiaohua, NIAN Rui, LI Yujin, CAO Limin.
Application of X-Ray Technique to Detection of Fish Bones in Marine Fish Fillets
[J]. FOOD SCIENCE, 2016, 37(20): 151-156.
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