[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] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[3] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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[4] |
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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[5] |
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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[6] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[7] |
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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[8] |
WU Zhonghua, WANG Shanshan, DONG Xiaolin, ZHAO Lijuan, ZHANG Zhongjie.
Numerical Simulation and Optimization of Isothermal Drying-Tempering Process for Paddy
[J]. FOOD SCIENCE, 2019, 40(17): 7-13.
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[9] |
QIAN Haojie, MU Honglei, GAO Haiyan, CHEN Hangjun, WU Weijie.
Migration Behavior of Thymol from Polylactic Acid Packaging Material to Food Stimulant
[J]. FOOD SCIENCE, 2018, 39(3): 274-281.
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[10] |
DUAN Liuliu, DUAN Xu, REN Guangyue.
Crispness Variation and Mathematical Modeling of Microwave-Freeze Drying of Chinese Yam Chips
[J]. FOOD SCIENCE, 2018, 39(23): 29-35.
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[11] |
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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[12] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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[13] |
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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[14] |
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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[15] |
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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