| [1] |
ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan.
Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection
[J]. FOOD SCIENCE, 2021, 42(5): 314-320.
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| [2] |
YOU Yuming, TANG Jie, ZHANG Meixia, WANG Daping, LU Hongjia.
24-Epibrassinolide Alleviates Chilling Injury in Baby Ginger Rhizome by Regulating Active Oxygen and Phenolic Metabolism
[J]. FOOD SCIENCE, 2021, 42(3): 273-280.
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| [3] |
SUN Tianmei, LIU Yangtai, WANG Xiang, DONG Xiaolu, LIU Hong, LI Hongmei, DONG Qingli.
Censored Data Analysis in Estimation of Foodborne Pathogen Contamination: A Review
[J]. FOOD SCIENCE, 2021, 42(17): 325-332.
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| [4] |
FU Yunyun, JIANG Cheng, ZHANG Jing, WANG Penglin, JIANG Linjun, LIAO Li, KONG Yan, YAN Xiaoqian, CHEN Anjun.
Multivariate Analysis of the Effect of Calcium Lactate on the Quality of Baby Ginger Rhizome during Low-Temperature Storage
[J]. FOOD SCIENCE, 2020, 41(3): 165-170.
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| [5] |
ZHANG Xuan, GE Yonghong, WANG Jianyuan, MEN Yanyu, SUN Tong, LI Jianrong.
Preservation Effect of KGM/CS Composite Coatings Modified by Gingerin and In Situ Synthesized SiOx on Ginger Rhizomes
[J]. FOOD SCIENCE, 2020, 41(11): 207-213.
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| [6] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
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| [7] |
WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue.
Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder
[J]. FOOD SCIENCE, 2019, 40(8): 162-168.
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| [8] |
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo.
GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
[J]. FOOD SCIENCE, 2019, 40(8): 192-201.
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| [9] |
GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin.
Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 208-212.
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| [10] |
REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong.
Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation
[J]. FOOD SCIENCE, 2019, 40(8): 87-93.
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| [11] |
CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei.
Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 228-232.
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| [12] |
ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,.
Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content
[J]. FOOD SCIENCE, 2019, 40(4): 237-243.
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| [13] |
XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang.
Processing of Flavored Meat Analogues by High-Moisture Extrusion
[J]. FOOD SCIENCE, 2019, 40(4): 292-298.
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| [14] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis
[J]. FOOD SCIENCE, 2019, 40(4): 192-198.
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| [15] |
REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina.
Sensomics Characterization of the Key Odorants in Jujube Brandy
[J]. FOOD SCIENCE, 2019, 40(4): 199-205.
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