Research Progress on Quality Changes of Red Jujube During StorageLI Junxi, SONG Ye, XIAO Longyang, LIU Xuemei, ZHAO Xinyu, LIU Guidong, YAN Xinhuan1-5,15
Fan Selection Method for Fruit and Vegetable Preservation Cold Storage Based on Reducing Drying LossMA Song, HAN Siyuan, HU Xiaowei, LIAO Liangjin, LIU Shunchao, WANG Da, JIA Lianwen6-10
Effects of Different Treatment Methods on the Extraction Rate and Antioxidant Activity of Burdock rhizome Root PolysaccharidesWANG Chongdui, ZHANG Ming, WANG Li, FAN Qi, ZHANG Bohua, HU Fuxia, MA Chao11-15
Extraction and in Vitro Antioxidant Analysis of Allicin from Scallion LeavesLI He, WANG Chunyan, SUN Lijuan, LI Dan, CHEN Qingmin, HUI Xuekuan16-20,26
Progress in Research on Active Ingredients of Black Fungus and Their Application in FoodYANG Qiurong, LI Yanhui, ZHANG Li, LI Xin, WANG Jinming21-26
Study on Processing Technology of Yam Jujube and Jerusalem Artichoke CakeYU Bin, ZHANG Haichao, FAN Nini, ZHANG Mengqin, ZHENG Ruiting, DONG Shasha, WANG Chunyan27-31,37
Study on the Processing Technology of Garlic Slices with Chitosan-Gelatin Active FilmZHU Jiahui, WANG Shunmin32-37
Effect of Yam Bulbils on Dough Quality and Sensory Properties of Tough BiscuitsXU Jiazhi, LI Yunyu, MA Lingxue, CHEN Lixia, JIANG Zhiqi, ZHAO Yingjie, ZHOU Haixu38-43,53
Selectivity of Frankliniella occidentalisto Different Organs of VegetablesZHANG Zhike, WU Xiaomei44-49
