[1] |
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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[2] |
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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[3] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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[4] |
ZHANG Shiwen, YI Shumin, Lü Keming, LI Xuepeng, LI Yuanzhao, DING Haochen, XU Yongxia, MI Hongbo, ZHU Wenhui, LI Jianrong.
Effect of Moisture Content on Quality of Frozen Nemipterus virgatus Sausages
[J]. FOOD SCIENCE, 2019, 40(24): 21-26.
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[5] |
SU Xiaolin, XUE Hongkun, LIU Chenghai, ZHENG Xianzhe.
Mechanistical Study of Microwave Puffing of Raspberry Fruit Chip
[J]. FOOD SCIENCE, 2018, 39(19): 103-113.
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[6] |
PENG Jun, XIE Hongqi, FENG Yali, FU Longsheng, VáZQUEZ-ARELLANO Manuel, LI Rui.
Experimental and Simulation Studies on Mechanical Properties of Jujube (Zizyphus jujuba Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(17): 20-25.
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[7] |
SUN Jun , TANG Kai , MAO Hanping , ZHANG Xiaodong , WU Xiaohong , GAO Hongyan.
Hyperspectral Detection of Moisture Content in Rice Based on MEA-BP Neural Network
[J]. FOOD SCIENCE, 2017, 38(10): 272-276.
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[8] |
ZHANG Fengwei, XIE Junhai, ZHANG Xuekun, DAI Fei, SONG Xuefeng, ZHANG Tao, WANG Jing.
Finite Element Analysis of Mechanical Properties of Whole Fresh Jujubes
[J]. FOOD SCIENCE, 2016, 37(23): 100-104.
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[9] |
LIU Xu, CHEN Min, WU Xuan, JIN Xiaoduo, ZHANG Zhenwen,*.
Changes in Different Maturity Indices of Cabernet Sauvignon (Vitis vinifera L.) Grape after Veraison
[J]. FOOD SCIENCE, 2016, 37(22): 230-236.
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[10] |
GUO Xijuan, WANG Ruiqi, YANG Mingduo.
Dynamic Moisture Change of Battered and Fried Pork Slices during Storage
[J]. FOOD SCIENCE, 2016, 37(20): 268-273.
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[11] |
LEI Xi, FAN Liuping*.
Effect of Moisture Content and Temperature on Oxidation Stability of Banana Chips
[J]. FOOD SCIENCE, 2015, 36(8): 250-253.
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[12] |
WANG Wanjiao, WANG Songlei, HE Xiaoguang, HE Jianguo.
Non-Destructive Detection of Refrigerated Time and Moisture Content in Chilled Mutton Using Hyperspectral Imaging
[J]. FOOD SCIENCE, 2015, 36(16): 112-116.
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[13] |
XU Hui-wen, XIE Jing.
Recent Progress in Preservation Methods and Freshness Evaluation Indexes for Tuna
[J]. FOOD SCIENCE, 2014, 35(7): 258-263.
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[14] |
LI Li-jie, CHAI Chun-xiang*, LU Xiao-xiang.
Rheological Modeling of Penaeus vannamei Meat
[J]. FOOD SCIENCE, 2014, 35(11): 62-65.
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[15] |
LIU Gui-jun,ZHOU Si-jing,YANG Su-ling,MENG You-ting,WANG Ping,SHANG Hong-zhong*.
Research Process of Cordycepin in Cordyceps militaris
[J]. FOOD SCIENCE, 2013, 34(21): 408-413.
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