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1
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Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi
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2020 Vol.34(4):27-33
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BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen |
[Abstract]
(171)
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(8646)
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2
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Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein
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2009 Vol.23(9):70-80
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SUN Jing;DONG Sainan |
[Abstract]
(148)
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(3442)
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3
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Maillard Reaction and Food Flavour
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2006 Vol.20(5):26-28
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Wang Xiao-hua;Zhao Bao-cui;Yang Xing-zhang;Hu Xiao-jing;Lei Xue-feng |
[Abstract]
(144)
[HTML 0 KB][PDF 90 KB]
(3389)
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4
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Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives
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2022 Vol.36(4):57-64
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LI Liang, WU Yujie, YANG Jing, MA Jingjing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin |
[Abstract]
(168)
[HTML 0 KB][PDF 2124 KB]
(3262)
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5
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Status Quo, Problems and Future Prospects of Prepared Dishes
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2022 Vol.36(9):37-42
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WANG Wei, ZHANG Rui, ZHANG Jiamin, WU Zhoulin |
[Abstract]
(1051)
[HTML 0 KB][PDF 1670 KB]
(3208)
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6
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Identification of Common Disease and Testing Key of Pork after Slaughtering
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2003 Vol.17(4):42-42
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[Abstract]
(92)
[HTML 0 KB][PDF 49 KB]
(3047)
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7
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Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products
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2023 Vol.37(9):70-75
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ZHANG Xinbin, HU Weidong, LI Junran, ZHANG Qian |
[Abstract]
(95)
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(2968)
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8
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Research and Application of Fat Substitutes in Meat Products
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2023 Vol.37(10):57-65
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WANG Yang, LI Beibei, CHEN Sengao, YANG Chaoyue, ZHU Qiujin, ZHOU Ying |
[Abstract]
(158)
[HTML 0 KB][PDF 2561 KB]
(2757)
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9
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Microorganisms and Meat Spoilage
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2008 Vol.22(9):41-44
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LI Xiaobo |
[Abstract]
(134)
[HTML 0 KB][PDF 282 KB]
(2685)
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10
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Protein Functionality in Food Systems
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2009 Vol.23(6):71-77
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WANG Panpan |
[Abstract]
(164)
[HTML 0 KB][PDF 230 KB]
(2455)
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11
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Research Progress in Rapid Detection of Tetracycline Using Fluorescent Nanoprobes
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2023 Vol.37(7):60-70
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YAN Zhiyu, ZHOU Shuai, YAO Zhiyi |
[Abstract]
(104)
[HTML 0 KB][PDF 2577 KB]
(2411)
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12
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Functionality of Food Protein
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2010 Vol.24(5):62-71
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WANG Panpan |
[Abstract]
(156)
[HTML 0 KB][PDF 3455 KB]
(2293)
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13
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Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
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2023 Vol.37(5):72-80
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CHEN Ziting, CHEN Mengting, SUN Zhida |
[Abstract]
(194)
[HTML 0 KB][PDF 2146 KB]
(2190)
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14
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Current Situation of Research into the Structures Functions, and Applications of Collagen and Collagen Peptides
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2011 Vol.25(12):33-39
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CHENG Xiao-yu,ZHANG Shun-liang,QI Biao,CHEN Wen-hua |
[Abstract]
(168)
[HTML 0 KB][PDF 350 KB]
(2115)
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15
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Safety in Food Supply Chain(Ⅱ)The Key Elements of Food Supply Chain(ISO22000)
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2010 Vol.24(2):60-66
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ZHAO Yuanhui |
[Abstract]
(149)
[HTML 0 KB][PDF 3022 KB]
(2091)
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16
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Meat Microbiology (part5) Yeast in Meat Products
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2008 Vol.22(8):39-44
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Wang Pan-pan |
[Abstract]
(129)
[HTML 0 KB][PDF 380 KB]
(2060)
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17
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Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
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2022 Vol.36(3):7-13
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YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan |
[Abstract]
(374)
[HTML 0 KB][PDF 1832 KB]
(1980)
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18
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Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products
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2013 Vol.27(6):39-43
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WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao |
[Abstract]
(140)
[HTML 0 KB][PDF 1446 KB]
(1920)
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19
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The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
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2009 Vol.23(5):16-20
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LI Xiaobo |
[Abstract]
(147)
[HTML 0 KB][PDF 442 KB]
(1876)
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20
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Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth
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2022 Vol.36(2):39-45
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GUAN Haining, TIAN Yanli, FENG Chunmei, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin |
[Abstract]
(136)
[HTML 0 KB][PDF 1786 KB]
(1746)
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21
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Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update
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2024 Vol.38(11):64-73
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WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin |
[Abstract]
(86)
[HTML 0 KB][PDF 2448 KB]
(1619)
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22
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The Development and Status Of Chicken Products
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2009 Vol.23(8):72-75
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ZHANG Ying;BAI Jie;ZHANG Haifeng |
[Abstract]
(169)
[HTML 0 KB][PDF 830 KB]
(1618)
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23
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Discussion in the use of Benzoic Acid & Sodium Benzoate in Meat Product
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2005 Vol.19(5):48-50
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Weng Jianglai;Ma Changwei |
[Abstract]
(139)
[HTML 0 KB][PDF 139 KB]
(1617)
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24
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Functional Properties and Application of Food Flavors and Fragrances in Food Industry
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2010 Vol.24(9):65-68
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SUN Lingxia;ZHAO Gaiming;GAO Xiaoping |
[Abstract]
(148)
[HTML 0 KB][PDF 3023 KB]
(1601)
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25
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Comparison of Veterinary Drug Residue Limits in Beef in China and Abroad and A Review of Chinese Testing Standards
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2023 Vol.37(6):65-73
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LIU Zhongying, WANG Xiaoping, ZHU Minmin, TAN Yanan, HE Yexin, WANG Xin |
[Abstract]
(115)
[HTML 0 KB][PDF 3057 KB]
(1600)
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26
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Progress in Analytical Techniques for the Detection of Biological Amines in Aquatic Products
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2022 Vol.36(8):57-65
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ZHOU Lingyu, LIN Qianfei, WANG Honglin, XIAO Xuan, CHEN Chunquan, DENG Hao, YIN Qingchun |
[Abstract]
(152)
[HTML 0 KB][PDF 2083 KB]
(1593)
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27
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Thickening and Gelling Agents for Food Processing(VI) Sodium Carboxymethyl Cellulose
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2010 Vol.24(3):66-68
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DIAO Jingjing |
[Abstract]
(134)
[HTML 0 KB][PDF 2544 KB]
(1588)
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28
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Determine TVB-N in Meat and Meat products by Improved Means
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2009 Vol.23(10):58-60
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SHAO Jinliang;YANG Fang;DU Lijuan;FAN Jianlin;SHU Jihong |
[Abstract]
(133)
[HTML 0 KB][PDF 2746 KB]
(1576)
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