| [1] |
YANG Yini, ZHAO Ran, BI Shuang, LIU Ye, ZHOU Qi.
Effects of Different Processing Methods on the Flavor Characteristics of Rapeseed Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(10): 239-248.
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| [2] |
LIU Xiaoyu, LI Xuesong, SHAN Yanqin, ZHANG Boya, LI Jingming.
Effect of Osmotic Concentration through Polydimethylsiloxane Membrane on Aroma of Freeze-Dried Rose Hydrolat
[J]. FOOD SCIENCE, 2024, 45(5): 158-165.
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| [3] |
NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei.
Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods
[J]. FOOD SCIENCE, 2024, 45(23): 311-320.
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| [4] |
ZHANG Qian, HAN Haoying, MENG Fanyu, WANG Yadong, WANG Bei, JIANG Tao.
Progress in the Application of Chemometrics in the Field of Food Flavor
[J]. FOOD SCIENCE, 2024, 45(21): 307-315.
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| [5] |
SHEN Xiao, WANG Haitao, YAO Lingyun, SUN Min, WANG Huatian, SONG Shiqing, LI Xue, FENG Tao.
Application of Machine Learning in Food Flavor Analysis
[J]. FOOD SCIENCE, 2024, 45(12): 31-41.
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| [6] |
TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman.
Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception
[J]. FOOD SCIENCE, 2023, 44(9): 259-269.
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| [7] |
WANG Mengsong, WEI Chaokun, FAN Min, LIU Hui, LIU Dunhua.
Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream
[J]. FOOD SCIENCE, 2023, 44(16): 267-273.
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| [8] |
ZHAO Siying, LI Lu, LIU Xiaoxi, ZHAO Gangjun, WU Haibin, LUO Jianning, GONG Hao, ZHENG Xiaoming, LI Junxing.
Predictive Model for Comprehensive Quality Evaluation of Pumpkin (Cucurbita moschata) Fruit Based on Sensory Analysis, Texture Characteristics and Physicochemical Components
[J]. FOOD SCIENCE, 2022, 43(23): 63-71.
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| [9] |
WANG Jingwen, ZHAO Mouming, CHEN Tao, ZHANG Jiahui, CHEN Zijie, FENG Yunzi.
Screening, Identification and Fermentation Characteristics of Functional Yeasts from High-salt Liquid-state Moromi
[J]. FOOD SCIENCE, 2021, 42(22): 91-97.
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| [10] |
SUN Wenjia, WANG Xuemei, LI Yalong, WANG Yao, ZHOU Xingtao, CHE Zhenming, LIU Ping.
Effect of Exogenous Amino Acid Addition on Sensory and Flavor Characteristics of Model Pixian Broad-bean Paste System
[J]. FOOD SCIENCE, 2021, 42(22): 283-290.
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| [11] |
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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| [12] |
WU Linxia, ZHAI Wenlei, WEI Dizhe, FU Hailong, WANG Meng.
Application of Non-destructive Techniques in the Detection of Fungal Infection and Mycotoxins: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 248-258.
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| [13] |
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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| [14] |
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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| [15] |
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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