Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles by Ruiyun Chen, Xudong Yan, Mingxi Cai, Jiamei Cai, Taotao Dai, Yunfei Liu, Jianyong Wu

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Effects of salinity on taste quality and biochemical traits of four tomato varieties (Solanum lycopersicum) grown under hydroponic conditions by Nazila Khanbabaloo, Hanifeh Seyed hajizadeh, Farhad Behtash

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Effects of soaking temperature on rice regeneration characteristics and edible quality by LIU Wei, ZHOU Xiao-yan, SHA Wen-xuan, ZHAO Zhao, WANG Qiu-yu

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Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice by Haojing ZHANG, Zhengang XU, Yongxian LI, Tiange CHEN, Tianyi HE, Min XU, Xiaojun TUO, Lei LIU, Xihong ZHAO

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Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic... by Shuqian Zhou, Lu Chen, Gang Chen, Yongxin Li, Huqing Yang

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Effect of different drying methods on the edible quality of Tibetan pork jerky by LIN Hua, XU Daohuang

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Research progress on quality improvement of whole-wheat food in China by ZHANG Lin, ZHANG Ren-tang

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Effects of NaCl on Edible Quality of Salted Rabbit Meat by Qi HE, Yi DONG, Sha DENG, Yan XIANG, Peijun HE, Qiang HE

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Method for Evaluation of Foxtail Millet Cooking and Edible Quality by LV Ping, LIU Jian-lei, DUAN Xiao-liang, WANG Qian, CHANG Liu, ZHAO Lu-yao, ZHANG Dong, SUN Hui

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Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage by Bei ZHANG, Tian LU, Qing LEI, Xue ZHANG, Xiaofang DAO, Linlin WANG, Kadir KALBINUR, Yu CHEN

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Effects of Electron Beam Irradiation on Physicochemical Properties and Edible Quality of Highland Barley Rice by CHEN Xue-cong, YANG Xi-juan, ZHANG Wen-gang, MA Ping, ZHOU Wen-ju, DANG Bin

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Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins by Wenzhong Hu, Yuge Guan, Yi Wang, Ning Yuan

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Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration by Hong Feng, Ting Li, You Zhou, Qingyun Lyu, Lei Chen, Xuedong Wang, Wenping Ding

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Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-sodium Yak Meat by Huiqin LU, Yuyu HUANG, Xiaopu REN, Xiyue NIU, Daoliang LAN, Yuqi WANG, Linlin WANG

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The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken by Sihao Liu, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, Junguang Li

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Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch by Jinjie Guan, Jinjie Guan, Zhuowen Chen, Zhuowen Chen, Lanping Guo, Xiuming Cui, Xiuming Cui, Tingting Xu, Tingting Xu, Fen Wan, Fen Wan, Tao Zhou, Chengxiao Wang, Chengxiao Wang, Ye Yang, Ye Yang

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Preliminary Study on Effects of Sowing Date on Commodity Quality and Edible Quality of Fresh Waxy Maize by Xinbei LI, Qingjun CAO, Mojun CHEN, Hao YANG, Fentuan YANG, Fanli KONG, Deyue SU, Gang LI

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Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle by GONG Xue, XIE Song-feng, XIA Zeng-run, WANG Ai-xia, TONG Li-tao

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Conjoint transcriptomic and proteogenomic analysis of quality formation in various Porphyra dentata harvests: Photosynthesis acts as a stressor by Mingchang Yang, Lizhen Ma, Xianqing Yang, Laihao Li, Shengjun Chen, Bo Qi, Yueqi Wang, Chunsheng Li, Ya Wei, Di Wang, Yongqiang Zhao

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Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum by Meilin Cui, Keke Qiu, Yuchang Ma, Jiali Wang, Wei Zhao, Xiuhong Zhang

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