[1] |
XI Yuting, GUO Hongna, JIANG Yi, ZHOU Jiao, YU Wei, LIU Jia, XIAO Hongmei.
Effect of Fumigation with Volatile Metabolites of Hanseniaspora uvarum on Aroma Components and Storage Quality of Strawberry Fruit
[J]. FOOD SCIENCE, 2020, 41(9): 168-174.
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[2] |
LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu.
Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 208-214.
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[3] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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[4] |
ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun.
Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea
[J]. FOOD SCIENCE, 2020, 41(6): 215-221.
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[5] |
HU Zhihui, BAI Jiawei, YANG Wenxi, LIU Yuping, SUN Baoguo.
Identification of the Key Odorants in Fresh Amomum tsaoko Fruit
[J]. FOOD SCIENCE, 2020, 41(16): 173-178.
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[6] |
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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[7] |
WANG Hongguang, AN Na, CHE Jiantu.
Application of Aroma Fingerprinting in Identification of Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2019, 40(8): 319-325.
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[8] |
BI Jingying, LI Hua, WANG Hua.
Effect of Fermentation Temperature on the Sensory Quality of Citrus Wine
[J]. FOOD SCIENCE, 2019, 40(6): 209-216.
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[9] |
REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina.
Sensomics Characterization of the Key Odorants in Jujube Brandy
[J]. FOOD SCIENCE, 2019, 40(4): 199-205.
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[10] |
ZHENG Mengxia, LI Huijuan, CHEN Shuna, ZHAO Zhen, LIU Xinqiu, LI Xinghui, CHEN Xuan.
Effect of Fermentation with Eurotium cristatum on Aroma Components of Tea Infusions
[J]. FOOD SCIENCE, 2019, 40(18): 223-228.
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[11] |
YU Wenlong, HAO Nan, WU Kaijin, SANG Yaxin, SONG Chunli, WANG Xianghong.
Analysis of Characteristic Aroma Components of Flaxseed Oils Obtained by Different Processing Techniques by HS-SPME-GC-MS-O
[J]. FOOD SCIENCE, 2019, 40(18): 266-272.
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[12] |
LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong.
Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition
[J]. FOOD SCIENCE, 2019, 40(12): 168-175.
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[13] |
ZHANG Lei, WANG Jie, LUO Liyong, ZENG Liang.
Analysis of Characteristic Aroma Constituents of Hawk Tea
[J]. FOOD SCIENCE, 2019, 40(10): 220-228.
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[14] |
MA Linlong, LIU Yanli, CAO Dan, GONG Ziming, LIU Panpan, JIN Xiaofang.
Analysis of Aroma Components of Green Teas Made from Leaves of High-Quality Tea Strains in Hubei Province
[J]. FOOD SCIENCE, 2019, 40(10): 251-256.
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[15] |
SHI Yufeng, DI Taimei, YANG Shaolan, WU Lianying, CHEN Yongqiang, XIA Tao, ZHANG Xinfu.
Changes in Aroma Components in the Processing of Flowery Black Tea
[J]. FOOD SCIENCE, 2018, 39(8): 167-175.
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