| [1] |
Yanyan Zhang Hong-Wei WANG.
Constructing a comprehensive quality standard of rice dumpling with hydrocolloids based on principal component analysis combined with fuzzy mathematics
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [2] |
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong.
Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
[J]. FOOD SCIENCE, 2021, 42(15): 74-80.
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| [3] |
Li-Qun WANG Li-Dong GUO.
Development on lipid stabilization and key storage technologies of rice with remained germ
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [4] |
lei CAO.
Effect of different pre gelatinization time on the quality of instant instant rice flour
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [5] |
LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng.
Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice
[J]. FOOD SCIENCE, 2020, 41(23): 35-41.
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| [6] |
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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| [7] |
Tong-Hui SUN Jie CHEN li xueqin.
Effect of sterilization method on microbial diversity and quality of rice cake
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [8] |
YU Dianyu, HAO Kaiyue, CHENG Jie, CHEN Kuiren, JIANG Lianzhou, WANG Liqi, ZHANG Zhi.
Radio Frequency Improves the Stability and Quality of Rice Bran
[J]. FOOD SCIENCE, 2020, 41(20): 20-26.
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| [9] |
.
Radio frequency improves the stability and expected quality of rice bran
[J]. , 0, (): 0-0.
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| [10] |
.
Analysis on the diversity and function of lactic acid bacteria in rice noodle fermentation broth at different stages
[J]. , 0, (): 0-0.
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| [11] |
XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua.
Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 85-91.
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| [12] |
NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li.
Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material
[J]. FOOD SCIENCE, 2020, 41(8): 250-255.
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| [13] |
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Study on the stability of rice bran by compound membrane immobilized enzyme
[J]. FOOD SCIENCE, 0, (): 0-0.
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| [14] |
YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai.
Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme
[J]. FOOD SCIENCE, 2020, 41(6): 139-145.
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| [15] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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