[1] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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[2] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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[3] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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[4] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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[5] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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[6] |
ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing.
Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(2): 218-226.
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[7] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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[8] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[9] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
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[10] |
FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing.
Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang
[J]. FOOD SCIENCE, 2021, 42(16): 54-60.
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[11] |
BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI.
Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice
[J]. FOOD SCIENCE, 2021, 42(16): 83-88.
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[12] |
LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing.
Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes
[J]. FOOD SCIENCE, 2021, 42(16): 185-192.
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[13] |
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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[14] |
YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang.
Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice
[J]. FOOD SCIENCE, 2021, 42(15): 167-173.
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[15] |
LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo.
Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2021, 42(14): 110-120.
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