| [1] |
FANG Guanyu, JIANG Yujian, MU Xiaojing, SHI Si.
Determination of the Characteristic Aroma Components at Different Fermentation Stages of Zhejiang Rosy Vinegar
[J]. FOOD SCIENCE, 2020, 41(8): 234-242.
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| [2] |
NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li.
Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material
[J]. FOOD SCIENCE, 2020, 41(8): 250-255.
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| [3] |
ZHAO Rui, YAO Xinmiao, ZHOU Ye, GUAN Lijun, ZHANG Yinglei, LI Zhebin, SHEN Huifang, CUI Yijuan, LU Shuwen.
Recent Advances and Future Prospects of Food-Derived Dipeptidyl Peptidase IV Inhibitors
[J]. FOOD SCIENCE, 2020, 41(7): 315-321.
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| [4] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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| [5] |
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun.
Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
[J]. FOOD SCIENCE, 2020, 41(6): 278-284.
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| [6] |
ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu.
Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance
[J]. FOOD SCIENCE, 2020, 41(5): 166-172.
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| [7] |
ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu.
Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry
[J]. FOOD SCIENCE, 2020, 41(4): 172-177.
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| [8] |
WANG Tiedan, YANG Min, YANG Fang, DU Ping.
Determination and Multivariate Statistical Analysis of Functional Components of Moringa oleifera Seed Oil
[J]. FOOD SCIENCE, 2020, 41(16): 145-150.
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| [9] |
WEI Songli, sun xiaojing, zhang lixia, lu xin, meng zhaojian, sun qiang, huang jinian, zhang manyu.
Flavored Peanut Oil Bodies: Optimization of Pretreatment Parameters Based on Fuzzy Mathematic Evaluation and Analysis of Aroma Components
[J]. FOOD SCIENCE, 2020, 41(16): 202-209.
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| [10] |
YANG Chun, YAN Hongfei, LÜ Xiaoyuan, LU Jing, HE Peng.
Geographical Origin Discrimination of Anhua Dark Tea by Elemental Fingerprint
[J]. FOOD SCIENCE, 2020, 41(16): 286-291.
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| [11] |
LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na.
Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2020, 41(15): 64-71.
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| [12] |
BAI Jie, JIANG Huabin, TAO Guoqin, ZHANG Xiaofei, LI Yumei, PENG Yijiao.
Analysis of the Aromatic Components of Potato Flour Incorporated Instant Congee Processed by Explosion Puffing by Combined Use of SPME-GC-MS and PCA
[J]. FOOD SCIENCE, 2020, 41(14): 217-224.
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| [13] |
MU Xiaojing, FANG Guanyu, JIANG Yujian.
Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2020, 41(14): 262-270.
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| [14] |
LI Cuicui, HOU Lixia, WANG Xuede, LIU Hongwei.
Effect of Different Roasting Temperatures and Initial Moisture Contents on the Volatile Flavor Components of Sunflower Butters
[J]. FOOD SCIENCE, 2020, 41(14): 278-285.
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| [15] |
WANG Xinyu, WANG Rongrong, WANG Ting, YANG Lüzhu, LIU Jie, LI Huan, ZHANG Qun, SHAN Yang, DING Shenghua.
Principal Component Analysis and Cluster Analysis for Evaluating the Free Amino Acid Composition of Inner and Outer Lily Bulb Scales from Different Cultivars
[J]. FOOD SCIENCE, 2020, 41(12): 211-220.
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