[1] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
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[2] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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[3] |
XU Yichi, PENG Shiyi, YANG Fang.
Recent Progress in Understanding the Correlation between Egg Consumption and Cholesterol Homeostasis
[J]. FOOD SCIENCE, 2020, 41(7): 245-254.
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[4] |
WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei.
Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model
[J]. FOOD SCIENCE, 2020, 41(21): 66-72.
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[5] |
GUO Jingting, JIAO Rui, JIANG Xinwei, LI Xia, LI Xusheng, RAN Guojing, BAI Weibin.
A Review of Recent Literature on Effects of Bioactive Compounds in Foods on Trimethylamine-N-oxide-Mediated Atherosclerosis
[J]. FOOD SCIENCE, 2019, 40(7): 261-267.
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[6] |
YANG Xiaobin, ZHOU Aimei, WANG Shuang, HUANG Weichao, WANG Jin.
Structure Characterization and in Vitro Digestibility of Microencapsulated Decapterus maruadsi Fish Oil
[J]. FOOD SCIENCE, 2019, 40(1): 117-122.
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[7] |
CHEN Xiaoting, WU Jingna, LU Haixia, LIU Zhiyu,, CHEN Yihui.
Optimization of Base Seasoning Preparation from Decapterus maruadsi Based on Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2018, 39(4): 282-289.
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[8] |
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, LIN Wanling, CHEN Shengjun.
Relationship of Cathepsin with Free Amino Acids and Flavor Substances during Salted Decapterus maruadsi Processing
[J]. FOOD SCIENCE, 2018, 39(4): 13-19.
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[9] |
CAO Songmin, WU Yanyan, LI Laihao, LIN Wanling, CHEN Shengjun, ZHAO Yongqiang.
Evoluation of Endogenous Lipase Activity, Lipolysis and Lipid Oxidation during the Processing of Traditional Dry-Salted Decapterus maruadsi
[J]. FOOD SCIENCE, 2017, 38(7): 36-42.
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[10] |
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, WANG Jinxu, HU Xiao.
Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes
[J]. FOOD SCIENCE, 2017, 38(6): 165-172.
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[11] |
YANG Yiran, HU Xiao, YANG Xianqing, LI Laihao, CHEN Shengjun, WU Yanyan, LIN Wanling, HUANG Hui, MA Haixia.
Mineral Ion Chelating Activity of Enzymatic Protein Hydrolysates from Decapterus maruadsi Muscle
[J]. FOOD SCIENCE, 2017, 38(3): 88-93.
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[12] |
ZHANG Tian, YANG Hua.
Effects of Spicy Vegetables on the Formation of N-Nitrosodimethylamine under Simulated Conditions
[J]. FOOD SCIENCE, 2017, 38(1): 159-164.
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[13] |
YANG Juan, DING Xiaowen, QIN Yingrui, ZENG Yitao.
Limit Standards for Protein Decomposition Products in Sufu and Douchi
[J]. FOOD SCIENCE, 2016, 37(6): 210-215.
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[14] |
WU Xiang, HAN Wei-wei, WANG Shi-ping*.
Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products
[J]. FOOD SCIENCE, 2014, 35(1): 189-193.
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[15] |
Jin-Jin JIANG Qing-Xiao ZENG Chong-Gao LI.
Nutritional Composition Analysis and Quality Evaluation of Chaoshan Fish Sauce
[J]. FOOD SCIENCE, 2012, 33(23): 310-313.
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