[1] |
RAN Miao, HE Laping, ZHU Qiujin.
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
[J]. FOOD SCIENCE, 2021, 42(9): 169-176.
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[2] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[3] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[4] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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[5] |
ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing.
Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(3): 1-6.
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[6] |
LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong.
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg
[J]. FOOD SCIENCE, 2021, 42(18): 191-198.
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[7] |
LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong.
Effect of Light Fermentation on the Flavor of Beef Jerky
[J]. FOOD SCIENCE, 2021, 42(14): 232-239.
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[8] |
AN Ronghui, ZHOU Hongsheng, LUO Shufen, ZHANG Yingtong, ZHANG Leigang, HU Huali, LI Pengxia.
Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)
[J]. FOOD SCIENCE, 2021, 42(13): 241-248.
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[9] |
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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[10] |
LIU Xuefei, YOU Jiawei, CHENG Kexin, YOU Mengjiao, LIU Dengyong.
Roasting Suitability of Different Beef from Different Cuts
[J]. FOOD SCIENCE, 2021, 42(11): 86-93.
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[11] |
LI Juan, REN Fang, ZHEN Dawei, ZHANG Hao, XIE Jianchun.
Analysis of Volatile Flavor Compounds Dairy Products by Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2021, 42(10): 235-240.
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[12] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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[13] |
CHEN Qing, LI Rong, ZHOU Taotao, CHENG Hongmei, HAN Xiaoxiang.
Effects of Preparation Conditions on the Formation of Gellan Gum Fluid Gels
[J]. FOOD SCIENCE, 2020, 41(7): 23-29.
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[14] |
WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao.
Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine
[J]. FOOD SCIENCE, 2020, 41(20): 184-190.
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[15] |
LI Su, ZHOU Huimin, ZHAO Bing, PAN Xiaoqian, ZHU Ning, WU Qianrong, LIU Meng, ZHANG Shunliang.
Analysis of Volatile Flavor Compounds in Stewed Beef with Broth during Storage
[J]. FOOD SCIENCE, 2020, 41(18): 203-209.
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