| [1] |
ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng.
Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation
[J]. FOOD SCIENCE, 2020, 41(4): 178-184.
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| [2] |
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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| [3] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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| [4] |
LIU Honglin, ZENG Yitao, ZHAO Xin.
Comparative Analysis of Volatile Profiles Orthodox Black Teas and CTC Black Teas Using HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2019, 40(18): 248-252.
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| [5] |
CUI Lili, YAN Meixia, PANG Shifeng, ZHOU Chunyuan, WANG Yingping.
Simultaneous Determination of Seventeen Pesticide Residues in Ganoderma tsugae by Modified QuEChERS Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(12): 326-331.
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| [6] |
DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping.
Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas
[J]. FOOD SCIENCE, 2017, 38(4): 204-210.
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| [7] |
GONG Lili, WANG Bei, WANG Rongxue, WANG Juan, CAO Yanping, SUN Baoguo.
Changes in Volatile Flavor Compounds during the Fermentation of Laboratory-Made Hurood and Its Sensory Evaluation
[J]. FOOD SCIENCE, 2017, 38(24): 81-86.
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| [8] |
ZHAO Tingting, LU Qianwen, SONG Feifei, XU Gurong, CAI Ting, XIANG Wenliang, ZHU Jianqing.
Screening of an Aroma-Producing Fungal Strain and Its Synergistic Effect with Rhizopus oryzae on Rice Wine Fermentation
[J]. FOOD SCIENCE, 2017, 38(14): 42-48.
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| [9] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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| [10] |
CHEN Han, LUO Anwei, CHEN Xurui, SU Miao, LI Lin, LI Yuanyuan.
Relationship between Volatile Components of Green Pepper and Its Freshness
[J]. FOOD SCIENCE, 2016, 37(7): 66-71.
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| [11] |
CUI Lili, PANG Shifeng, LI Yali, ZHENG Peihe, ZHAO Hui, WANG Yingping.
Optimization of Supercritical-CO2 Fluid Extraction of Essential oil from Panax ginseng Roots by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 58-61.
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| [12] |
ZHANG Lingling, ZHANG Peng, LI Shiming, ZHAO Hui.
Antioxidant Activity of Black Pepper Oleoresin Evaluated Using Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2016, 37(23): 51-56.
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| [13] |
HAO Hongmei, ZHANG Shengwan, GUO Caixia, LI Meiping.
Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction- Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)
[J]. FOOD SCIENCE, 2016, 37(2): 138-141.
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| [14] |
XU Yuanfen, LIU Xinping, ZHANG Chi.
Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS
[J]. FOOD SCIENCE, 2016, 37(2): 87-91.
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| [15] |
LI Zhimin, WANG Mei, PENG Liang.
Chemical Composition Analysis of Essential Oil from Mosla chinensis Maxim. cv. Jiangxiangru and Inhibitory Activity of the Oil and Its Major Constituents on Biofilm Formation of Staphylococcus aureus
[J]. FOOD SCIENCE, 2016, 37(14): 138-143.
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