| [1] |
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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| [2] |
WANG Tianze, CHENG Xiaoyu, WANG Le, ZHANG Kaihua, LIU Bowen, ZHAO Bing, CHANG Siyuan.
Deciphering the Influence of Reheating Methods on Flavor of Ginger Duck through Instrumental Analysis Coupled with Multivariate Statistics
[J]. FOOD SCIENCE, 2025, 46(24): 226-236.
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| [3] |
DONG Ke, ZHU Chenhao, GUO Wenting, WANG Rui, TANG Mengmeng, ZHAO Yonggang, ZHAO Zhifeng, XU Teng.
Volatile Flavor Components in Ginger Extracts and Their Effects on Storage Quality of Cold Spicy Rabbit
[J]. FOOD SCIENCE, 2025, 46(24): 275-284.
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| [4] |
MI Zhenzhen, MU Honglei, NIU Ben, YIN Ming, SHEN Chaoyi, XU Guangzhi, GAO Haiyan, CHEN Hangjun.
Composition Analysis and Biological Activity of Ginger Essential Oil Extracted by Different Methods
[J]. FOOD SCIENCE, 2025, 46(18): 180-189.
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| [5] |
SHEN Xinyan, LAI Lanyu, HUANG Junyuan, WANG Shu, LI Lu, LI Pan, DU Bing.
Effect of Ginger-Assisted Probiotic Fermentation on Flavor Characteristics and Quality of Gastrodia elata Bl.
[J]. FOOD SCIENCE, 2025, 46(16): 255-264.
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| [6] |
YIN Jia, HUANG Qian, CHEN Xiang, CHEN Chen, CHEN Li, ZHANG Tao, XU Cheng, HUANG Yaping, GUO Pengcheng, WEN Hong.
Interval Prediction of the Safety Risk of Soy Sauce and Pot-Roast Meat Products Based on WPD-ARIMA-GARCH Model
[J]. FOOD SCIENCE, 2024, 45(3): 176-184.
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| [7] |
LÜ Hanjia, LI Yuncheng, LI Qingzhou, CHEN Chuan, LIU Dayu, ZHANG Fei, MENG Fanbing.
Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger
[J]. FOOD SCIENCE, 2024, 45(24): 202-211.
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| [8] |
LI Yu, OUYANG Fangxin, ZHANG He, WANG Wenyu, DONG Jingxiao, LI Dapeng, LI Feng.
Research Progress on Alleviatory Effects of 6-Gingerol and 6-Shogaol on Intestine Tight Junction Damage
[J]. FOOD SCIENCE, 2024, 45(24): 282-292.
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| [9] |
HAO Ruiqing, ZHANG Chengcheng, NIU Haiyue, XIN Xiaoting, LIU Daqun, ZHANG Jianming.
Research Progress on the Composition, Biological Activity and Application in Food Packaging of Ginger Extract
[J]. FOOD SCIENCE, 2024, 45(14): 341-351.
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| [10] |
TIAN Yexin, MU Yingchun, SU Wei, YIN Xuedong.
Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening
[J]. FOOD SCIENCE, 2023, 44(4): 185-193.
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| [11] |
WANG Xi, LIU Ziqi, KANG Shanshan, CHEN Li, CHENG Youpu, LI Wei, ZHAO Lilin, CHEN Zenglong.
Research Progress on Assessment Models for Dietary Exposure to Pesticide Residues
[J]. FOOD SCIENCE, 2023, 44(3): 269-277.
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| [12] |
TIAN Wenni, SONG Mingyue, LÜ Muwen, WANG Qun, CAO Yong, XIAO Jie.
Progress in Research on the Health Effects and Mechanisms of 6-Gingerol and in Development of Oral Delivery Systems for It
[J]. FOOD SCIENCE, 2023, 44(3): 314-322.
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| [13] |
MENG Xiuling, NIU Ben, GAO Haiyan, LIU Ruiling, CHEN Huizhi, WU Weijie, CHEN Hangjun.
Changes in Volatile Flavor Substances during Postharvest Infection of Fresh Ginger with Fusarium graminearum
[J]. FOOD SCIENCE, 2023, 44(20): 219-226.
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| [14] |
LI Jiahui, JIAO Wenya, JIN Qiuxia, MI Si, LIAN Yunhe, SANG Yaxin, WANG Xianghong.
Analysis of Phenylpropanoid Components and Antioxidant and Uric Acid-Lowering Activities of Ginger
[J]. FOOD SCIENCE, 2023, 44(11): 26-31.
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| [15] |
CHANG Qing, ZHENG Baodong, ZHANG Yi, ZENG Hongliang.
Ginger Resistant Starch Regulates Lipids and Bile Acid Metabolism in Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2022, 43(7): 147-157.
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