| [1] |
FANG Guanyu, JIANG Yujian, MU Xiaojing, SHI Si.
Determination of the Characteristic Aroma Components at Different Fermentation Stages of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2020, 41(8): 234-242.
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| [2] |
NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li.
Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material
[J]. FOOD SCIENCE, 2020, 41(8): 250-255.
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| [3] |
WANG Tiedan, YANG Min, YANG Fang, DU Ping.
Determination and Multivariate Statistical Analysis of Functional Components of Moringa oleifera Seed Oil
[J]. FOOD SCIENCE, 2020, 41(16): 145-150.
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| [4] |
LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na.
Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2020, 41(15): 64-71.
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| [5] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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| [6] |
WANG Xinyu, WANG Rongrong, WANG Ting, YANG Lüzhu, LIU Jie, LI Huan, ZHANG Qun, SHAN Yang, DING Shenghua.
Principal Component Analysis and Cluster Analysis for Evaluating the Free Amino Acid Composition of Inner and Outer Lily Bulb Scales from Different Cultivars
[J]. FOOD SCIENCE, 2020, 41(12): 211-220.
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| [7] |
LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao.
Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(11): 43-49.
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| [8] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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| [9] |
JIAO Yang, SHE Fawen, ZHANG Juanjuan, GUO Xiuxiu, LUO Guanghong.
Comprehensive Quality Evaluation of Nostoc commune Vauch. from Gansu Province by Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2019, 40(8): 130-135.
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| [10] |
LIU Lu, Lü Chunmao, MENG Xianjun, XIN Guang, LI Bin, ZHANG Liting.
Effects of Different Thawing Methods on Processing Characteristics of Raspberry Juice
[J]. FOOD SCIENCE, 2019, 40(7): 127-134.
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| [11] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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| [12] |
LI Yantang, HUO Yuhang, MENG Yaoyao, LU Zhoumin.
Quality Comparison of 10 Japanese Loquat (Eriobotrya japonica Lindl.) Cultivars Introduced in Ankang, Shannxi, China
[J]. FOOD SCIENCE, 2019, 40(5): 70-76.
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| [13] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
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| [14] |
JIA Chaoshuang, SHAN Changsong, ZHOU Tao, LI Xiangyang, WU Peng, SUN Yugang.
Comparison of Fruit Nutritional Traits of Major Cultivars of Chinese Cherry (Prunus pseudocerasus Lindl.)
[J]. FOOD SCIENCE, 2019, 40(4): 244-250.
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| [15] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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