[1] |
LI Lu, LI Wei, CHE Jinxin, OUYANG Qiuli, TAO Nengguo.
Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2020, 41(9): 133-138.
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[2] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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[3] |
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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[4] |
LI Xunlan, HONG Lin, YANG Lei, WANG Wu, HAN Guohui, NONG Jiangfei, TAN Ping.
Analysis of Nutritional Components and Comprehensive Quality Evaluation of Citrus Fruit from Eleven Varieties
[J]. FOOD SCIENCE, 2020, 41(8): 228-233.
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[5] |
LIANG Xiumei, ZHANG Weiyi, ZHANG Wei, XIE Shibing, HE Ruyi, XU Jing, SU Laijin, SUN Bolun, ZHANG Jing.
Simultaneous Determination of Residues of 38 Pesticides in Fruits by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 288-296.
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[6] |
YANG Lüzhu, WANG Xinyu, WANG Rongrong, SHAN Yang, ZHANG Qun, DING Shenghua.
Progress in the Knowledge of the Cuticle of Citrus Fruits and Its Effect on Postharvest Fruit Quality during Storage
[J]. FOOD SCIENCE, 2020, 41(7): 234-244.
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[7] |
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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[8] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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[9] |
HAN Hedan, SHE Yongxin, HE Yongjuan, HE Yahui, WANG Mengqiang, WANG Miao, WANG Shanshan, ZHENG Lufei, CAO Zhen, SHAO Hua, JIN Maojun, JIN Fen, WANG Jing, GAO Liping.
Simultaneous Determination of Pinoxaden and Clodinafop-Propargyl and Cloquintocet-Mexyl Residues in Barley by High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(6): 292-297.
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[10] |
WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng.
Analysis of Volatile Compounds in “XihuLongjing” Tea by Stir Bar Sorptive Extraction Combine with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 140-148.
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[11] |
FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua.
Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit
[J]. FOOD SCIENCE, 2020, 41(4): 185-192.
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[12] |
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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[13] |
WANG Ya,, GAO Hongbo, SUI Haixia, QIU Kai, ZHONG Qiding, Lü Xiaoling.
Simultaneous Determination of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Infant Formula Powder by Isotope Internal Standard-Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 262-267.
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[14] |
CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong.
Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(4): 319-324.
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[15] |
MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin.
Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread
[J]. FOOD SCIENCE, 2020, 41(2): 223-229.
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