[1] |
MA Luyao, LIN Haifeng, WANG Zhe, YIN Junyi.
Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages
[J]. FOOD SCIENCE, 2020, 41(8): 186-193.
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[2] |
ZHU Xiaofeng, LIU Zhengquan, WAN Xiaochun, TAO Meng, XIAO Zhipeng, CHENG Shuhua.
Comparison of Simultaneous Distillation and Extraction and Headspace-Solid Phase Microextraction for Analysis of Aroma Components of Huoshan Large-Leaf Yellow Tea by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 214-221.
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[3] |
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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[4] |
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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[5] |
TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua,.
Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks
[J]. FOOD SCIENCE, 2020, 41(15): 79-87.
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[6] |
YANG Fuxiu, ZHOU Kaowen.
Analysis of Volatile Flavor Components in Shuita-Branded Vinegar by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(14): 255-261.
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[7] |
ZHANG Yao, ZHANG Wengang, DANG Bin, YANG Xijuan, CHEN Danshuo, HAO Jing.
Effects of Stir-frying Time and Method on Volatile Flavor Compounds in Highland Barley
[J]. FOOD SCIENCE, 2020, 41(14): 271-277.
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[8] |
FAN Yue, LIU Wei, XU Fen, HUANG Yanjie, ZHANG Nana, LI Kang, ZHANG Hong, HU Honghai.
Analysis of Characteristic Flavor Components in Different Kinds of Shandong Pancakes
[J]. FOOD SCIENCE, 2020, 41(12): 173-179.
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[9] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[10] |
YANG Ming, HAO Xiaona, LUO Tianqi, JIANG Yunyun, YANG Zhennai, ZHU Hong, ZHANG Jian.
Analysis of Functional Genes Related to Production of Diacetal and Acetoin by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2020, 41(10): 117-123.
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[11] |
WANG Xuemei, SUN Wenjia, LI Yalong, HU Chaoqiong, LI Jiayi, CHE Zhenming, LIU Ping.
Quality Analysis of Pixian Broad-bean Pastes Made with Fresh Hot Peppers from Different Producing Areas
[J]. FOOD SCIENCE, 2020, 41(10): 213-221.
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[12] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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[13] |
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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[14] |
LI Qiaozhen, LI Xiaobei, WU Di, LI Zhengpeng, LI Yu, ZHOU Feng, YANG Yan.
Analysis and Evaluation of Volatile Compounds in Different Strains of Industrially Cultivated Pleurotus eryngii
[J]. FOOD SCIENCE, 2019, 40(6): 266-271.
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[15] |
SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing.
Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts
[J]. FOOD SCIENCE, 2019, 40(4): 206-214.
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