| [1] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [2] |
FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia.
Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties
[J]. FOOD SCIENCE, 2026, 47(8): 259-269.
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| [3] |
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng.
Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics
[J]. FOOD SCIENCE, 2026, 47(6): 335-341.
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| [4] |
HUANG Yiwen, LU Qiannan, WANG Hongkang, SHEN Siwen, MEI Bo, WANG Xia, ZHANG Muchen, SHEN Xiuping.
Progress in Evaluating Rice Storage Quality Based on Volatile Organic Compounds
[J]. FOOD SCIENCE, 2026, 47(5): 404-410.
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| [5] |
JIANG Huimin, PENG Renjun, YAN Xiaobo, LIU Yunhua, GAO Caixia, ZHANG Yingbin, LIN Zhi, DAI Weidong, ZHU Yin.
Harvesting Time-Dependent Variations in Volatile Compounds and Key Aroma-Active Components of Shaanxi Langao Green Tea
[J]. FOOD SCIENCE, 2026, 47(5): 174-185.
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| [6] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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| [7] |
BIAN Minghong, LI Shaolong, LAN Haibo, LI Jingming, XU Qiang, FANG Yuli, WU Xuan, CHEN Yujie, GOU Fayuan, HAN Baolin.
Winemaking Characteristics of Four Longan Varieties from Luzhou Based on Organic Acids, Amino Acids and Flavor Compounds
[J]. FOOD SCIENCE, 2026, 47(10): 217-227.
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| [8] |
ZHANG Le, SHI Yuting, SHI Guanying, JIANG Pengfei, ZHAO Lili, XIAO Zuobing, CHENG Yiming, WANG Zhaogai.
Multi-index Assessment of Chili Pepper Drying Methods: Drying Efficiency, Quality Characteristics, and Flavor Profiles
[J]. FOOD SCIENCE, 2026, 47(10): 271-283.
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| [9] |
LI Mingwei, LI Xiao, LIU Tong, WANG Wenjun, CHEN Yulong, ZHOU Long, XIA Xiaomeng.
A Rapid Detection Method for Spoilage Levels of Multiple Ginger Varieties Based on Electronic Nose Combined with BPNN Optimized by Boosting
[J]. FOOD SCIENCE, 2026, 47(10): 354-367.
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| [10] |
ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping.
Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion
[J]. FOOD SCIENCE, 2026, 47(1): 166-176.
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| [11] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
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| [12] |
HU Yingying, LIU Yue, Cheng Huilin, Huang Dewei, Bayinbate Bayierta, ZHANG Lang, XU Baocai.
Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China
[J]. FOOD SCIENCE, 2025, 46(9): 216-224.
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| [13] |
ZHAO Xue, CONG Zhongxiao, SUN Huajun, ZANG Yanqing, LI Changsheng, ZHOU Xuan, QIAN Lili.
Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles
[J]. FOOD SCIENCE, 2025, 46(8): 25-33.
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| [14] |
ZENG Xiaofeng, GE Zhixing, YAN Mi, YANG Qiumei, LIU Daliang, ZENG Shunde, GAO Lunjiang, YIN Xumin.
Effect of Steam Explosion Pretreatment on the Quality and Flavor of Pressed Perilla Seed Oil
[J]. FOOD SCIENCE, 2025, 46(7): 257-263.
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| [15] |
YANG Xiu, YAN Yanfang, LI Qiji, YANG Lishou, PAN Xiong, LI Lilang, HU Xuehao, CHEN Rui, LUO Fulai, GAO Ming, YANG Xiaosheng.
Wild-Simulated Gastrodia elata Bl.: Quality Assessment by High Performance Liquid Chromatography Fingerprinting and Antioxidant and Neuroprotective Activities
[J]. FOOD SCIENCE, 2025, 46(5): 226-235.
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