[1] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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[2] |
LIU Rong, CUI Yuanyuan.
Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam
[J]. FOOD SCIENCE, 2021, 42(3): 289-295.
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[3] |
LIU Meiying, CHI Ming, ZHANG Zhenwen.
Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems
[J]. FOOD SCIENCE, 2021, 42(3): 30-37.
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[4] |
LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng.
Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(6): 72-78.
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[5] |
ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke.
Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest
[J]. FOOD SCIENCE, 2020, 41(4): 157-163.
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[6] |
QIANG Yueyue, LIN Shaoling, FU Jianwei, ZENG Shaoxiao.
Recent Progress in Research on Food Addiction in Juveniles
[J]. FOOD SCIENCE, 2020, 41(3): 295-304.
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[7] |
XIN Hongmei, YAO Lin, LU Jianping, QU Meng, JIANG Yanhua, LI Fengling, GUO Yingying, WANG Lianzhu.
Detection of Lepidocybium flavobrunneum- and Ruvettus pretiosus-Derived Components in Aquatic Products by Real-time PCR
[J]. FOOD SCIENCE, 2020, 41(24): 273-280.
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[8] |
GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui.
Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants
[J]. FOOD SCIENCE, 2020, 41(23): 255-265.
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[9] |
ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen.
Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin
[J]. FOOD SCIENCE, 2020, 41(22): 215-221.
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[10] |
SUN Yue, ZHANG Fangfang, CHU Suixing, LI Jiaxing, SHAO Shuai, ZHANG Junxiang.
Effects of Saccharomyces cerevisiae Strains with Different Killer Activities on Yeast Diversity during Inoculated Fermentation of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2020, 41(2): 166-172.
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[11] |
SHU Huizhen, TANG Zhiling, HAN Wei, CHEN Haiming, CHEN Weijun, HU Yueying, CHEN Wenxue.
Antibacterial Activity and Mechanism of Caryophyllene against Brochothrix thermosphacta
[J]. FOOD SCIENCE, 2020, 41(15): 31-38.
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[12] |
LI Junnan, NING Pengfei, REN Ruihua, YANG Jun, ZHANG Zhenwen.
Influence of Berry Shriveling on Grape and Wine Composition of ‘Cabernet Sauvignon’ in Southwest Shanxi Province of China
[J]. FOOD SCIENCE, 2020, 41(14): 239-246.
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[13] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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[14] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
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[15] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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