| [1] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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| [2] |
WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu.
Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion
[J]. FOOD SCIENCE, 2021, 42(2): 283-290.
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| [3] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
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| [4] |
WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi.
Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents
[J]. FOOD SCIENCE, 2021, 42(16): 203-208.
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| [5] |
QIAN Lili, QIU Yanchao, LI Dianwei, FU Lixue, ZHANG Dongjie, ZUO Feng.
Influence of Geographical Origin, Variety and Crop Year on Mineral Element Contents of Rice and Geographical Origin Discrimination Based on Mineral Elements
[J]. FOOD SCIENCE, 2021, 42(16): 322-327.
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| [6] |
ZHANG Hao, JIANG Xiaohong, HUO Zongli.
Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up
[J]. FOOD SCIENCE, 2021, 42(12): 315-321.
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| [7] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
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| [8] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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| [9] |
WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan.
Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(24): 185-189.
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| [10] |
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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| [11] |
LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi.
Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea
[J]. FOOD SCIENCE, 2020, 41(23): 153-158.
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| [12] |
QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong.
Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains
[J]. FOOD SCIENCE, 2020, 41(21): 73-83.
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| [13] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
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| [14] |
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao.
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
[J]. FOOD SCIENCE, 2020, 41(2): 50-57.
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| [15] |
SHAO Shuangyu, SI Xiali, ZHANG Yansong, TU Pengfei, ZHANG Qingying.
Recent Advances in Analytical Methods for Polysaccharides from Edible Mushroom
[J]. FOOD SCIENCE, 2020, 41(19): 272-280.
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