Volume 39 Issue 2

Jan. 2018

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[1]	LI Na, LÜ Shuang, DONG Jianguo, LI Hongbo, ZHANG Ying, XU Dan, WU Yue, MO Haizhen. Analysis of Nutritional Components and Volatile Flavor Compounds in Common Edible Fungi[J]. Science and Technology of Food Industry, 2023, 44(18): 441-448. DOI: 10.13386/j.issn1002-0306.2022110173
[2]	LI Xianxiu, HE Tao, YANG Fan, WANG Chong, ZHOU Yi, SHA Ruyi, MAO Jianwei. Analysis of Nutritional Components, Functional Components and Bioactivity of Edible Dock[J]. Science and Technology of Food Industry, 2023, 44(3): 307-315. DOI: 10.13386/j.issn1002-0306.2022040234
[3]	ZHAO Wenting, CHEN Zhixian, ZHANG Haibo. Effect of Compound Probiotic Powder of Lactobacillus rhamnosus and Bifidobacterium lactis on the Immune Function of Mice and Its Edible Safety[J]. Science and Technology of Food Industry, 2022, 43(18): 380-389. DOI: 10.13386/j.issn1002-0306.2021120087
[4]	ZHU Chuang, YANG Li, XIAO Dengrong, XIAO Bin, NIE Pan, ZHONG Lingyue, SONG Lihua. Effects of Ultrasonic-assisted Treatment on Nutrition and Edible Quality of Germinated Brown Rice[J]. Science and Technology of Food Industry, 2021, 42(24): 48-54. DOI: 10.13386/j.issn1002-0306.2021040085
[5]	LUO Xiaoli, ZHANG Shasha, CAO Jingjing, ZHANG Weisi. Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan[J]. Science and Technology of Food Industry, 2021, 42(14): 328-333. DOI: 10.13386/j.issn1002-0306.2020090143
[6]	Tingting GOU, Xuxu ZHENG, Rong PENG, Zhongyi YIN, Qian DING, Yang HE, Jishuang CHEN, Ying WANG. Selection of Edible Glue and the Changes of Nutritional Quality of Fermented Bean Dregs Curd[J]. Science and Technology of Food Industry, 2021, 42(10): 22-28. DOI: 10.13386/j.issn1002-0306.2020080117
[7]	ZHANG Xiao-mei, GUO Rui, SU Hong, LIU Hong-ying. Nutritional composition analysis and safety evaluation of Sargassum fusiforme[J]. Science and Technology of Food Industry, 2018, 39(4): 296-300,311.
[8]	SU Yong-chang, LIU Shu-ji, LIU Zhi-yu, LIU Qiu-feng, WANG Yin. Analysis and evaluation of nutritional components in tilapia byproduct[J]. Science and Technology of Food Industry, 2017, (14): 285-288. DOI: 10.13386/j.issn1002-0306.2017.14.056
[9]	SHENG Di, ZHU Lan-bao. Heavy metal content and safety evaluation of fish in Bengbu market[J]. Science and Technology of Food Industry, 2014, (22): 49-52. DOI: 10.13386/j.issn1002-0306.2014.22.001
[10]	ZHU Lan-bao, SHENG Di, QI Xiao-ming, LUO Xian-le. Heavy metal content and edible safety evaluation of vegetables in Bengbu[J]. Science and Technology of Food Industry, 2014, (07): 260-263. DOI: 10.13386/j.issn1002-0306.2014.07.058

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