[1] |
LU Haocheng, WEI Wei, CHENG Chifang, CHEN Wu, LI Shude, WANG Xiaojun, LIU Zongzhao, WANG Jun.
Analysis of the Phenolic Profiles of Five Blending Grape Varieties
[J]. FOOD SCIENCE, 2021, 42(16): 145-154.
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[2] |
ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu.
Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry
[J]. FOOD SCIENCE, 2020, 41(4): 172-177.
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[3] |
ZHUANG Yang, CHEN Lu, TIAN Cheng, MO Kaiju, WANG Xingping.
Determination and Partial Correlation Analysis of Nutrient Components and Texture Characteristics of Sufu
[J]. FOOD SCIENCE, 2020, 41(3): 80-85.
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[4] |
MU Delun, WU Rina, CUI Liang, YANG Hui, SUN Xueting, ZHU Xinyuan, WU Junrui.
Effects of Soybean Cultivars on Nutrient Composition and Quality of Sufu Fermented by Mucor
[J]. FOOD SCIENCE, 2020, 41(23): 159-165.
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[5] |
CHEN Xue, ZHANG Yongli, YAN Zongke, MENG Qinyan, QI Huan, LI Haohao, JIA Zhiyong.
Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes
[J]. FOOD SCIENCE, 2020, 41(22): 200-205.
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[6] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
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[7] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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[8] |
CHEN Penglian, CHEN Nanquan, LIN Hetong,, LIN Yuzhao, CHEN Yihui.
Isolation and Identification of Latent Fungal Pathogens from Chinese Olive Fruit
[J]. FOOD SCIENCE, 2020, 41(18): 165-171.
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[9] |
LI Gongzhong, ZHAO Ying, WANG Juntong, CHI Yujie.
Effect of Ultrasonic Treatment on Protein Structure and Physicochemical and Foaming Properties of Liquid Egg White
[J]. FOOD SCIENCE, 2019, 40(9): 68-75.
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[10] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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[11] |
GAO Qi, LI Jiaheng, HAN Haoting, LIU Ziheng, ZHANG Jiahui, LIU Chunju, LIU Chunquan, XUE Youlin.
Effects of Different Drying Methods on Turnip Chips as Evaluated Based on Grey Relational Analysis
[J]. FOOD SCIENCE, 2019, 40(5): 95-101.
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[12] |
FANG Guanyu, MU Xiaojing, JIANG Yujian.
Correlation between Structural Shifts of Bacterial Community and Organic Acid Formation during the Fermentation of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2019, 40(22): 177-184.
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[13] |
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao.
ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao
[J]. FOOD SCIENCE, 2019, 40(20): 100-105.
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[14] |
YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang.
Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS
[J]. FOOD SCIENCE, 2019, 40(2): 304-309.
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[15] |
GUO Yaodong, WANG Fei, DONG Shaojie, WANG Shengyi, ZHANG Ang.
Principal Component Analysis and Multiple Linear Regression Analysis of CIELAB Parameters and Anthocyanins in Red Wine
[J]. FOOD SCIENCE, 2019, 40(18): 210-215.
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