[1] |
GUO Zhijun, YANG Hongli, MIN Zhuo, FANG Yulin.
Research Progress in Aroma Compounds of Blueberry Wine and Their Influential Factors
[J]. FOOD SCIENCE, 2024, 45(6): 337-359.
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[2] |
LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin.
Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars
[J]. FOOD SCIENCE, 2024, 45(5): 137-148.
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[3] |
LIU Xuan, LI Yuchuan, SONG Yulin, LEI Zhendong, LI Yan, YU Zhi, NI Dejiang, CHEN Yuqiong.
Non-volatile Components and Filamentary Morphology of Fresh Leaves of Zigui Simian Tea
[J]. FOOD SCIENCE, 2024, 45(2): 268-273.
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[4] |
Lan-Zhen CHEN.
Analysis of volatile composition and key aroma compounds in Toddalia asiatica Lam honey
[J]. FOOD SCIENCE, 2024, 45(11): 0-0.
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[5] |
Lan-Chai CHEN Zhang Qing.
Screening of Enzyme-producing Microorganisms from Jiuqu and their Influence on the Quality of Fermented Rice Wine
[J]. FOOD SCIENCE, 2024, 45(10): 0-0.
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[6] |
BI Wanjun, WEI Zichun, ZHENG Yucheng, DENG Huili, NI Zixin, LIN Hongzheng, HAO Zhilong, SUN Yun.
Using Automatic Thermal Desorption Gas Chromatography-Mass Spectrometry to Detect Dynamic Changes of Environmental Volatile Components in Tieguanyin Oolong Tea during Fine Manipulation
[J]. FOOD SCIENCE, 2023, 44(8): 201-211.
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[7] |
WANG Ziyan, DOU Boxin, JIA Jianhui, ZHANG Yu, LIU Ying, ZHANG Na.
Differential Fingerprint Analysis of Volatile Compounds in Rice with Remained Germ Roasted to Different Degrees by Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis
[J]. FOOD SCIENCE, 2023, 44(8): 212-218.
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[8] |
ZHANG Xingmin, CHEN Hongyu, WANG Chao, LI Juan, HUANG Jian’an, LIU Zhonghua.
Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea
[J]. FOOD SCIENCE, 2023, 44(3): 296-305.
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[9] |
YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng.
Aroma Components of Huiming Tea
[J]. FOOD SCIENCE, 2023, 44(24): 253-261.
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[10] |
ZUO Mingxing, YAN Rui, FENG Zixuan, GAO Ting, ZHENG Yucheng, HOU Binghao, YE Naixing, CHEN Qianjie, MAO Yuyuan, GAO Shuilian.
Metabolomics Analysis of Dynamic Changes in Metabolites in Tieguanyin Oolong Tea during Wrapping-Twisting
[J]. FOOD SCIENCE, 2023, 44(22): 353-365.
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[11] |
WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang.
Effect of Enhanced Fermentation with Aspergillus on the Flavor Quality of Liuyang Douchi, a Traditional Chinese Soybean Product
[J]. FOOD SCIENCE, 2023, 44(22): 267-275.
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[12] |
LI Yunqian, HE Xiahong, WU Guangshun, MAN Jinhua, ZHANG Xuechun, WANG Zhenxing.
Effect of Drying Method on the Major Active Components, in Vitro Antioxidant Activity, α-Glucosidase Inhibitory Activity, Volatile Components, and Metabolites of Panax notoginseng Leaves
[J]. FOOD SCIENCE, 2023, 44(21): 98-113.
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[13] |
WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng.
Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret
[J]. FOOD SCIENCE, 2023, 44(2): 54-63.
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[14] |
LIU Jiashun, AN Huimin, CHEN Yuan, LI Shi, HUANG Yiwen, CHEN Jinheng, ZHANG Zhanghan, HUANG Jian’an, LIU Zhonghua.
Effect of Scenting on Aroma of Different Types of Dark Tea
[J]. FOOD SCIENCE, 2023, 44(18): 294-304.
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[15] |
ZHOU Hanchen, LIU Yaqin, WANG Hui, YANG Jihong, XU Yujie, LEI Pandeng.
Identification of Volatile and Non-Volatile Components in Taiping Houkui Tea Made from ‘Shidacha’ and Non-‘Shidacha’ Tea Varieties and Phylogenetic Analysis
[J]. FOOD SCIENCE, 2023, 44(14): 229-236.
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