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| 1 | Controlof superficial scald on‘d′Anjou’pears byethoxyquin:Effect of ethoxyquin concentration,timeand method of application,and a combined effect withcontrolled atmosphere storage显示文摘 | Chen P M Varga D M Mielke E A | 1990 | Journal of FoodScience1990，55，1： | 1 |
| 2 | Isolation and i-dentification of dry Salami volatiles 显示文摘 | Ralfg G Berger Carlos Macku J | 1990 | Journal of FoodScience1990，55，5： | 1 |
| 3 | Shelf Life Prediction of Bread SticksUsing Oxidation Indices:A Validation Study 显示文摘 | Calligaris S Pieve S D | 2008 | Journal of FoodScience2008，73，2： | 1 |
| 4 | Effect of lean meat source and level of fat andsoy protein on the properties of wiener-type products显示文摘 | SOFOS J N ALLEN C E | 1977 | Journal of FoodScience1977，42，4： | 1 |
| 5 | Potato starch edible films to control oxidative rancidity ofpolyunsaturated lipids:effects of film composition,thick-ness and water activity显示文摘 | JAVIER OS S SANDRA NIZA KHALID ZIANI | 2009 | International Journal of FoodScience and Technology2009，，44： | 1 |
| 6 | A new nutrient polypeptide-Fe and its antioxidant ability 显示文摘 | Liu A J Wang LX’Ma YH ei al | 2009 | International Journal of FoodSciences and Nutrition2009，60，2： | 1 |
| 7 | Protein and salt effect on Ca2 + -induced whey protein isolate cold gelation 显示文摘 | Hongsprabhas P Barbut S | 1997 | Journal of FoodScience1997，62，2： | 1 |
| 8 | Effect ofwater activity on the inactivation kinetics of Escherichia coliO157:H7 by electron beam in ground beef,chicken breastmeat,and trout fillets显示文摘 | BLACK JENNIFER LEAH JACZYNSKI JACEK | 2008 | International Journal of FoodScience&Technology2008，43，4： | 1 |
| 9 | Rapid analysisof glucose, fructose,sucrose, and maltose in honeys fromdifferent geographic regions using fourier transform infraredspectroscopy and multivariate analysis显示文摘 | WANG J MICHAEL M K JUN S J etal | 2010 | Journal of FoodScience2010，75，2： | 1 |
| 10 | Effect of adenosinenucleotides and their derivatives on the denaturation of myofibrillarproteins in vitro during frozen storage at -20 ℃显示文摘 | JIANG S T HWANG B S TSAO C Y | 1987 | Journal of FoodScience1987，52，1： | 1 |
| 11 | Isolation and extraction of antimicrobialsubstances against oral bacteria from lemon peel 显示文摘 | Miyake Y Hiramitsu M | 2011 | Journal of FoodScience and Technology-Mysore2011，48，5： | 1 |
| 12 | Application of image analysisfor classification of ripening bananas 显示文摘 | Mendoza F Aguilera J M | 2004 | Journal of FoodScience2004，69，9： | 1 |
| 13 | Optimization of β-carotene production by Rhodotorula glutinis using high hydrostaticpressure and response surface methodology显示文摘 | WANG Suilou SUN Junshe HAN Beizhong | 2007 | Journal of FoodScience2007，72，8： | 1 |
| 14 | Microflora and color ofground beef in gas exchange modified atmosphere packagingwith abusive display temperatures显示文摘 | Ho CP Huang NY McMillin KW | 2003 | Journal of FoodScience2003，68，5： | 1 |
| 15 | Pre-rigor pressurization of muscle : Effects onpH, shear value and taste panel assessment 显示文摘 | MacFarlane J J | 1973 | Journal of FoodScience1973，38，： | 1 |
| 16 | Effect of thermal process time on quality of shrimp kurumain retortable pouches and aluminum cans显示文摘 | MOHAN C O RAVISHANKAR C N BINDU J | 2006 | Journal of FoodScience2006，71，6： | 1 |
| 17 | Physicochemicalproperties and antioxidant capacity of 3 polysaccharides fromgreen tea,oolong tea and black tea 显示文摘 | CHEN H X QU Z S FU L L | 2009 | Journal of FoodScience2009，74，6： | 1 |
| 18 | Sensitive monoclonalantibody-based sandwich ELISA for the detection of porcineskeletal muscle in meat and feed products 显示文摘 | LIU L CHEN FC DORSEY JL | 2006 | Journal of FoodScience2006，71，1： | 1 |
| 19 | Comparison of high pressuretreatment and thermal pasteurization effects on the qualityand shelf life of guava puree显示文摘 | YEN G C LIN H T | 1996 | International Journal of FoodScience and Technology1996，31，2： | 1 |
| 20 | Sanitation of fresh rib eyesteaks with chlorine dioxide generating binary systems显示文摘 | UNDA J R MOLINS R A ZAMOJCIN C A | 1989 | Journal of FoodScience1989，54，1： | 1 |
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