[1] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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[2] |
WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun.
Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress
[J]. FOOD SCIENCE, 2021, 42(2): 60-65.
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[3] |
GAO Xiangyang, ZHANG Fang.
Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification
[J]. FOOD SCIENCE, 2021, 42(18): 207-211.
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[4] |
PANG Yuehong, WANG Yiying, SUN Mengmeng, SHEN Xiaofang, ZHANG Yi.
Magnetic Separation Combined with Laser Induced Fluorescence for Detection of CP4-EPSPS Gene
[J]. FOOD SCIENCE, 2021, 42(16): 218-223.
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[5] |
WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling.
Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing
[J]. FOOD SCIENCE, 2021, 42(12): 76-84.
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[6] |
ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui.
Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing
[J]. FOOD SCIENCE, 2021, 42(12): 138-144.
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[7] |
ZUO Qiancheng, HUANG Yongguang, ZHU Jiahe, MA Caifei.
Analysis of Bacterial Community Succession and Bacterial Sources during Fermentation of Chinese Light/Sauce-Flavored Liquor in Winter
[J]. FOOD SCIENCE, 2021, 42(12): 145-152.
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[8] |
JIANG Jinjin, YAN Jing, ZHENG Yuxi, OU Aifen, REN Fang, CHEN Qing, CHEN Fenghua.
Analysis of Flavor Characteristics of Traditional Fish Sauce from Different Regions
[J]. FOOD SCIENCE, 2021, 42(12): 206-214.
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[9] |
LIU Xiaoyan, YE Yuehua, QIAN Min, BAI Weidong, HUANG Hancong, YANG Hong, HE Yilong.
Analysis of Dynamic Changes of Flavor Components during Large-Scale Brewing of Soy Sauce
[J]. FOOD SCIENCE, 2021, 42(12): 242-247.
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[10] |
HE Dongmei, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng.
Flavor Composition and Characteristic Esters in Mechanized Sauce-Flavor Baijiu Base Liquors from Fermentation Rounds
[J]. FOOD SCIENCE, 2021, 42(10): 269-275.
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[11] |
ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao.
Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2021, 42(1): 93-100.
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[12] |
HOU Ran, ZHAO Wei, LU Shiling, HAN Ping, LIU Lu, AI Yanwen, DONG Juan.
Effect of Secondary Sterilization on Oxidation, Characteristics and Structure of Myofibrillar Protein in Sauced Sheep Tripe during Storage
[J]. FOOD SCIENCE, 2021, 42(1): 124-131.
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[13] |
LIU Dengyong, CAO Zhenxia.
Aroma Release from Stewed Pork with Brown Sauce during Oral Processing
[J]. FOOD SCIENCE, 2020, 41(4): 164-171.
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[14] |
SUN Youlan, HUANG Yongguang, ZHU Xiaochun, MA Yu, JIANG Xiang, YIN Sumei.
Analysis of Characteristic Flavor Compounds of Chinese Light-Soy Sauce Aroma Type Liquors
[J]. FOOD SCIENCE, 2020, 41(24): 199-208.
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[15] |
CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li.
Analysis of Volatile Flavor Components of Fish Sauce during Fermentation by Using Comprehensive Two-dimensional Gas Chromatography-Mass Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(22): 238-244.
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