[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] |
LI An, CHEN Qiusheng, ZHAO Jie, PAN Ligang, ZHANG Qiang, JIN Xinxin, ZHANG Shaojun, QIAN Xun.
Discriminations of the Geographical Origin of Peach Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics
[J]. FOOD SCIENCE, 2020, 41(6): 322-328.
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[4] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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[5] |
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun.
Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
[J]. FOOD SCIENCE, 2020, 41(6): 278-284.
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[6] |
ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu.
Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance
[J]. FOOD SCIENCE, 2020, 41(5): 166-172.
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[7] |
ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke.
Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest
[J]. FOOD SCIENCE, 2020, 41(4): 157-163.
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[8] |
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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[9] |
LUO Renjun, JIANG Tao, CHEN Xiubao, XUE Junren, LIU Hongbo, YANG Jian.
Potential Assessment of Stable Isotopes and Mineral Elements for Geographic Origin Identification of Eriocheir sinensis
[J]. FOOD SCIENCE, 2020, 41(2): 298-305.
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[10] |
WEI Songli, sun xiaojing, zhang lixia, lu xin, meng zhaojian, sun qiang, huang jinian, zhang manyu.
Flavored Peanut Oil Bodies: Optimization of Pretreatment Parameters Based on Fuzzy Mathematic Evaluation and Analysis of Aroma Components
[J]. FOOD SCIENCE, 2020, 41(16): 202-209.
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[11] |
YANG Chun, YAN Hongfei, LÜ Xiaoyuan, LU Jing, HE Peng.
Geographical Origin Discrimination of Anhua Dark Tea by Elemental Fingerprint
[J]. FOOD SCIENCE, 2020, 41(16): 286-291.
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[12] |
SHI Chunhong, CAO Meiping, HU Guixia.
Geographical Origin Traceability of Songjiang Rice Based on Mineral Elements Fingerprints
[J]. FOOD SCIENCE, 2020, 41(16): 300-306.
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[13] |
LIU Hongbo, JIANG Tao, LUO Renjun, XUE Junren, CHEN Xiubao, YANG Jian.
Evaluation of the Taste-active Values of Chinese Mitten Crabs (Eriocheir sinensis) from Different Geographic Origins Using a Taste Sensing System
[J]. FOOD SCIENCE, 2020, 41(16): 132-137.
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[14] |
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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[15] |
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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