[1] |
QIN Dan, HE Fei, FENG Shengbao, LI Hehe, ZHANG Ning.
Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods
[J]. FOOD SCIENCE, 2021, 42(16): 99-107.
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[2] |
WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo.
Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 209-217.
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[3] |
YU Huan, GUAN Jingxi, YANG Ying, HUANG Xiaoyun, CHENG Guo, XIE Taili, XIE Linjun.
Effects of Seven Wild Wine Yeast Strains on the Aroma Compounds of ‘Guipu 3’ Dry White Wines
[J]. FOOD SCIENCE, 2019, 40(4): 251-258.
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[4] |
LI Menghua, WANG Guoyi, ZHANG Xiaoxu, ZHANG Lei, CHENG Zhan, MA Liyan, LI Jingming.
Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius
[J]. FOOD SCIENCE, 2018, 39(10): 318-325.
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[5] |
FENG Di, QI Donglei, YIN Yuting, WANG Wei, HU Guanghui.
Analysis of Potential Migrants in Twelve Infant Food Contact Thermoplastic Elastomer Products
[J]. FOOD SCIENCE, 2017, 38(8): 225-230.
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[6] |
HOU Na, ZHAO Lili, WEI Anzhi, YANG Tuxi.
Amino Acid Composition and Nutritional Quality Evaluation of Different Germplasms of Chinese Prickly Ash (Zanthoxylum bungeanum Maxim)
[J]. FOOD SCIENCE, 2017, 38(18): 113-118.
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[7] |
TONG Lingjun, CHI Xuelu, ZHANG Xiaomei, AI Nasi, WANG Jing, SUN Baoguo.
Analysis of Volatile Compounds of Black Buckwheat Milk Tea by HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2017, 38(16): 134-139.
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[8] |
ZHAO Tingting, LU Qianwen, SONG Feifei, XU Gurong, CAI Ting, XIANG Wenliang, ZHU Jianqing.
Screening of an Aroma-Producing Fungal Strain and Its Synergistic Effect with Rhizopus oryzae on Rice Wine Fermentation
[J]. FOOD SCIENCE, 2017, 38(14): 42-48.
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[9] |
GUO Donghua, BAI Hong, SHI Pei, YANG Yanqing,LI Gaochao, FAN Chonghui.
Effects of Bagging at Different Stages on Volatiles and Color of “Ruiguang No.19” Nectarine Fruits
[J]. FOOD SCIENCE, 2016, 37(8): 242-247.
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[10] |
CHANG Haijun, ZHOU Wenbin, ZHU Jianfei.
Isolation and Identification of Volatile Compounds of Chongqing Chengkou Sausage
[J]. FOOD SCIENCE, 2016, 37(6): 146-152.
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[11] |
JIANG Zhongmao1, WUYUN Tana2,*, WANG Sen1, ZHU Xuchun1.
Amino Acid Composition and Nutritional Quality Evaluation of Wild Amygdalus pedunculatus Pall. Kernels from Different Growing Regions
[J]. FOOD SCIENCE, 2016, 37(4): 77-82.
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[12] |
ZHANG Dan, WEI Guangxin, ZENG Fankun,*.
Proximate Nutritional Composition and Volatile Aroma Compounds of Rosa sterilis S. D. Shi Fruits from Different Growing Areas of Guizhou Province
[J]. FOOD SCIENCE, 2016, 37(22): 166-172.
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[13] |
GUO Donghua, ZHAO Caiping, ZHANG Jing, HE Huiqiang, BAI Hong, SHI Pei, LIU Hangkong, FAN Chonghui.
Effects of Different Potassium Fertilizer Rates on Volatiles of “Chongyanghong” Peach Fruit
[J]. FOOD SCIENCE, 2016, 37(2): 109-114.
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[14] |
LI Lin1, WU Qian1, LIN Jing1, WANG Zhenhua1, SHANG Yongbiao1,2,3,*.
Variations in Major Characteristic Flavor Compounds during Pickling and Smoking of Chinese Traditional Bacon
[J]. FOOD SCIENCE, 2015, 36(16): 175-179.
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[15] |
QIAN Lili, LI Pinghui, YANG Yijie, ZHANG Dongjie*.
Factor Analysis and Clustering Analysis of Trace Elements in Kidney Beans from Different Producing Areas
[J]. FOOD SCIENCE, 2015, 36(14): 102-106.
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