| [1] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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| [2] |
SHEN Danyu, YUAN Xinyue, ZHENG Yuewen, WU Shutian, LIU Yihua, MO Runhong, ZHONG Donglian, TANG Fubin.
Distribution Characteristics of Persistent Organic Pollutants in Bamboo Shoots Produced in Zhejiang Province
[J]. FOOD SCIENCE, 2021, 42(2): 319-324.
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| [3] |
ZHANG Xiaoyu, ZHANG Dandan, LI Rongfang, LUO Lei, LUO Denglin, ZHU Wenxue.
Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems
[J]. FOOD SCIENCE, 2021, 42(12): 31-36.
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| [4] |
ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua.
Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties
[J]. FOOD SCIENCE, 2020, 41(9): 50-56.
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| [5] |
ZHAO Yanfang, KANG Xuming, NING Jinsong, ZHAI Yuxiu, SHANG Derong, DING Haiyan, SHENG Xiaofeng.
Speciation and Distribution Characteristics of Cadmium and Arsenic in the Edible Tissues of Oratosquilla oratoria
[J]. FOOD SCIENCE, 2020, 41(8): 282-287.
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| [6] |
ZHAO Kai, LIU Ning, LI Jun, LEI Ming, CHEN Wei, YANG Chunhua, CHEN Fenglian.
Distribution of Substitution Groups in Acetylated and Hydroxypropylated Wheat Starch after Chemical Surface Gelatinization
[J]. FOOD SCIENCE, 2020, 41(7): 66-72.
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| [7] |
ZHANG Yanyan, WANG Wentao, ZHANG Zhongyi, CHAI Ying, LIU Xingli, WANG Hongwei, ZHANG Hua.
Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing
[J]. FOOD SCIENCE, 2020, 41(19): 105-110.
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| [8] |
WANG Yanling, GUO Xiaojie, ZHANG Wenwei, SHANG Minmin, ZONG Yuanyuan, BI Yang.
Recent Advances in Patulin Biosynthesis and Its Molecular Regulation
[J]. FOOD SCIENCE, 2020, 41(17): 267-274.
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| [9] |
CHEN Xing, SHEN Qingwu, LUO Jie.
Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat
[J]. FOOD SCIENCE, 2020, 41(12): 7-13.
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| [10] |
ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei.
Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles
[J]. FOOD SCIENCE, 2020, 41(10): 47-52.
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| [11] |
DU Hongzhen, ZHANG Pin, TIAN Xinglei, ZHANG Lang, LIU Qian, KONG Baohua.
Effect of Smoking Time on Heterocyclic Aromatic Amine Content and Quality of Bacon
[J]. FOOD SCIENCE, 2020, 41(1): 16-23.
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| [12] |
YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian.
Research on Pickled Tea: Present and Future
[J]. FOOD SCIENCE, 2020, 41(1): 312-317.
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| [13] |
XUN Chongrong, XUE Hongfei, JIANG Lianzhou, TENG Fei, LI Yang, SUI Xiaonan, XIE Fengying, WANG Zhongjiang.
Effect of Screw Rotation Speed on Structure and Volatile Component Retention Rate of Flavored Meat Analogues Produced by an Extruder
[J]. FOOD SCIENCE, 2019, 40(7): 150-155.
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| [14] |
GU Chunmei, YIN Jiayu, JIANG Lei.
Influence of Enzymatic Extraction on the Composition and Molecular Mass Distribution of Arabinoxylans in Maize Bran
[J]. FOOD SCIENCE, 2019, 40(6): 28-34.
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| [15] |
CHEN Lihua, ZHU Chuchu, LI Ranran.
Effect of in Vitro Digestion on Antioxidant Activity of Antioxidant Peptides from Marrow Seeds
[J]. FOOD SCIENCE, 2019, 40(3): 78-86.
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