[1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[2] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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[3] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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[4] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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[5] |
WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning.
Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis
[J]. FOOD SCIENCE, 2021, 42(2): 193-199.
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[6] |
JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng.
Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods
[J]. FOOD SCIENCE, 2021, 42(2): 262-270.
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[7] |
WANG He, ZHAO Yuhong, YANG Kai.
Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
[J]. FOOD SCIENCE, 2021, 42(18): 178-184.
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[8] |
YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping.
Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk
[J]. FOOD SCIENCE, 2021, 42(14): 9-15.
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[9] |
SU Dan, HUANG Ganghua, LI Yali, REN Hongtao, BAO Yunxiu, ZHOU Hongjie.
Characteristic Aroma Components in Ripe Zijuan Tea during Artificial Fermentation
[J]. FOOD SCIENCE, 2021, 42(12): 166-172.
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[10] |
WANG Dongdong, TANG Yao, CHEN Gong, LI Heng, MING Jianying, CAI Difeng, WANG Yong, WU Yalong, ZHANG Qisheng.
Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes
[J]. FOOD SCIENCE, 2020, 41(6): 146-154.
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[11] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2020, 41(6): 184-192.
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[12] |
LI Junjie, XU Yuanhao, CHEN Mengjuan, DENG Gaowen, WU Kai, JIANG Liwen.
Analysis of Changes in Volatile Components during Processing of Handmade Fuzhuan Tea
[J]. FOOD SCIENCE, 2020, 41(24): 144-154.
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[13] |
XU Chunhui, WANG Yuanxing.
Discrimination of Three Famous Teas in Jiangxi Using Gas Chromatography-Mass Spectrometry Combined with Chemometrics
[J]. FOOD SCIENCE, 2020, 41(20): 141-150.
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[14] |
LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin.
Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion
[J]. FOOD SCIENCE, 2020, 41(20): 151-158.
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[15] |
MU Xiaojing, FANG Guanyu, JIANG Yujian.
Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2020, 41(14): 262-270.
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