[1] |
LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing.
Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics
[J]. FOOD SCIENCE, 2021, 42(6): 229-237.
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[2] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[3] |
YU Zuixin, WANG Rikui, HE Mingyang, HONG Min, YUAN Xiaosong, WANG Jing, FENG Yu, WU Zhigang.
Correlation between Anthocyanin Accumulation and Sugar and Acid Contents in ‘Tarocco’ Blood Oranges during Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 105-114.
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[4] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[5] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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[6] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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[7] |
DENG Lili, CUI Wenjing, YAO Shixiang, ZENG Kaifang.
Effect of Mechanical Damage on Organizational Structure of Postharvest Navel Orange Rind
[J]. FOOD SCIENCE, 2019, 40(15): 118-126.
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[8] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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[9] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
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[10] |
LIU Mi, ZHANG Yu, ZHAO Xin.
Effect of Chitosan Combined with Hypochlorite on Storage Quality of Beibei 447 Sweet Orange (Citrus sinensis L. Osbeck cv. Jincheng)
[J]. FOOD SCIENCE, 2018, 39(9): 252-257.
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[11] |
LIU Yi, CHENG Liping, JIANG Heti.
Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs
[J]. FOOD SCIENCE, 2016, 37(6): 237-241.
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[12] |
CHENG Yujiao, LI Yunyun, ZHANG Min.
Effect of Hot Water Treatment on the Quality Preservation of ‘Tarocco’ Oranges in Logistic Environments under Varying Temperature Conditions
[J]. FOOD SCIENCE, 2016, 37(6): 254-260.
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[13] |
ZHOU Liang1, YANG Wenxia1,2,*, DENG Lizhen1, LENG Feifan1, ZHONG Balian1,2.
Optimal Harvesting Time for Cold Storage of Newhall Navel Orange
[J]. FOOD SCIENCE, 2016, 37(4): 255-259.
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[14] |
XU Jiani, CAO Qi, DENG Lili, YAO Shixiang, WANG Weihao, ZENG Kaifang.
Mechanisms of Membrane Lipid Metabolism in Citrus Fruit at Low Ripening Stage in Response to Oleocellosis
[J]. FOOD SCIENCE, 2016, 37(24): 262-270.
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[15] |
CHENG Yujiao, ZHAO Xia, QIN Wenxia, JIN Miaomiao, ZHANG Min.
Quality Preservation of ‘Tarocco’ Oranges by Intermittent Heat Treatment with Different Return Temperatures
[J]. FOOD SCIENCE, 2016, 37(18): 283-289.
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