[1] |
HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong.
Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine
[J]. FOOD SCIENCE, 2021, 42(8): 248-256.
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[2] |
GAO Yanan, WANG Wenqian, WANG Jianxin.
A Food Safety Risk Prewarning Model Using LightGBM Integrated with Fuzzy Hierarchy Partition: A Case Study for Meat Products
[J]. FOOD SCIENCE, 2021, 42(1): 197-207.
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[3] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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[4] |
FAN Yue, LIU Wei, XU Fen, HUANG Yanjie, ZHANG Nana, LI Kang, ZHANG Hong, HU Honghai.
Analysis of Characteristic Flavor Components in Different Kinds of Shandong Pancakes
[J]. FOOD SCIENCE, 2020, 41(12): 173-179.
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[5] |
ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei.
Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles
[J]. FOOD SCIENCE, 2020, 41(10): 47-52.
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[6] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
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[7] |
DING Ruixue, GENG Lijuan, LIU Liyun, LUO Xue, SHI Haisu, WU Junrui.
Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing
[J]. FOOD SCIENCE, 2019, 40(22): 47-52.
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[8] |
CHEN Hongmei, WANG Shasha, YIN Henan, DONG Zhe, YUAN Chunlong,.
Effects of Different Fermentation Methods on the Quality of Wines Made from Wild Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(4): 233-240.
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[9] |
YUAN Haibo, DENG Yuliang, HUA Jinjie, LI Jia, DONG Chunwang, YANG Yanqin, WANG Jinjin, YIN Junfeng, JIANG Yongwen.
A Method Based on C&R Decision Tree for Primary Screening of Tea Beverage Raw Materials for Tea Beverage
[J]. FOOD SCIENCE, 2018, 39(17): 67-72.
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[10] |
CHEN Dong, MA Tao, SAN Weilin, WANG Chang, LI Quanhong.
Taste Characteristics of Keemun Black Tea
[J]. FOOD SCIENCE, 2017, 38(18): 168-174.
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[11] |
CHEN Jianzhong, GE Shuilian, YANG Mingjian, ZHANG Yuan.
Determination of Gardenia Yellow in Instant Noodle by Accelerated Solvent Extraction and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2016, 37(10): 208-212.
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[12] |
ZHAO Lei, XIE Nan, WANG Houyin, ZHI Ruicong, SHI Bolin.
Establishment of Food Hardness References Based on Psychophysical Law
[J]. FOOD SCIENCE, 2015, 36(21): 41-45.
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[13] |
LIANG Kun, DING Dong, PENG Zengqi, SHEN Mingxia, LIN Shengye, CAO Hui.
Classification of Snowflake Beef Marbling Grades Based on Decision Tree
[J]. FOOD SCIENCE, 2015, 36(17): 65-70.
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[14] |
DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2.
Evaluation of Longjing Tea Quality Based on Aroma Characteristics
[J]. FOOD SCIENCE, 2015, 36(10): 110-113.
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[15] |
SHI Bo-lin, ZHAO Lei, HUAN Chang, WANG Hou-yin, ZHI Rui-cong, SU Yu-fang, XIE Nan, LI Zhi, ZHANG Lu-lu.
General Guidance for Performance Evaluation of Sensory Ranking Panels and Panelists
[J]. FOOD SCIENCE, 2014, 35(17): 346-350.
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