| [1] |
YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu.
Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon
[J]. FOOD SCIENCE, 2021, 42(4): 80-86.
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| [2] |
FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei.
Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 177-184.
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| [3] |
ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei.
Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage
[J]. FOOD SCIENCE, 2021, 42(2): 200-211.
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| [4] |
ZHANG Mingzhu, WU Xuefeng, MU Dongdong, XU Boyang, SUN Wei, JIANG Junshu, YAN Xiaoming, ZHENG Zhi, JIANG Shaotong, LI Xingjiang.
High Throughput Sequencing-based Analysis of Prokaryotic Community Structure in Chinese Liquor Fermentation Pit Muds and Its Correlation with Physicochemical Indexes
[J]. FOOD SCIENCE, 2021, 42(18): 111-118.
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| [5] |
TANG Ying, JIA Shijie, JIANG Ying, HE Hongying, DONG Dan, WANG Jinling, ZHANG Jian.
Preparation of Red Raspberry Leaf Tea and Comparison of Its Quality with Red Raspberry Leaves and Commercial Green Tea
[J]. FOOD SCIENCE, 2021, 42(17): 34-42.
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| [6] |
JIANG Ronggang, HUANG Yan, JIN Youlan, HUANG Fangfang, LIU Zhonghua, HUANG Jian’an, LI Qin.
Analysis of Characteristic Aroma Components of Different Grades of Yellow Tea
[J]. FOOD SCIENCE, 2021, 42(16): 89-98.
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| [7] |
LIU Fei, WANG Yun, ZHANG Juan, YE Yang, YAN Linfeng, LIU Jun.
Effect of Far-Infrared Variable-Temperature Aroma Enhancement Technology on the Flavor Quality of Congou Black Tea
[J]. FOOD SCIENCE, 2021, 42(13): 94-102.
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| [8] |
JIANG Cuicui, YE Xinfu, LIN Yanjuan, FANG Zhizhen, ZHOU Danrong.
Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot (Prunus mume Sieb. et Zucc.) Cultivars in Fujian Province
[J]. FOOD SCIENCE, 2021, 42(10): 276-283.
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| [9] |
XI Yuting, GUO Hongna, JIANG Yi, ZHOU Jiao, YU Wei, LIU Jia, XIAO Hongmei.
Effect of Fumigation with Volatile Metabolites of Hanseniaspora uvarum on Aroma Components and Storage Quality of Strawberry Fruit
[J]. FOOD SCIENCE, 2020, 41(9): 168-174.
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| [10] |
RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling.
Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 222-230.
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| [11] |
LAI Ruilian, FENG Xin, CHEN Jin, CHEN Yiting, WU Rujian.
Quality Characteristics and Aroma Components of Three Fresh Edible Cultivars of Canarium album Grown in Fuzhou
[J]. FOOD SCIENCE, 2020, 41(6): 231-238.
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| [12] |
LI Junjie, XU Yuanhao, CHEN Mengjuan, DENG Gaowen, WU Kai, JIANG Liwen.
Analysis of Changes in Volatile Components during Processing of Handmade Fuzhuan Tea
[J]. FOOD SCIENCE, 2020, 41(24): 144-154.
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| [13] |
LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi.
Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea
[J]. FOOD SCIENCE, 2020, 41(23): 153-158.
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| [14] |
TIAN Tian, WEI Jinjian, WEN Jinhua, ZENG Xianglin.
Seasonal Variability of Aroma Components of Lingyun Pekoe Green Tea
[J]. FOOD SCIENCE, 2020, 41(22): 252-259.
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| [15] |
ZHAO Jinmei, SUN Rui, GONG Lili, GONG Yuwen, JIAO Yang, LI Caixia, XIE Yinyin, HOU Ailin.
Effects of Different Drying Methods on Nutritional and Volatile Aroma Components in Flowers of Elaegnus angustifolia
[J]. FOOD SCIENCE, 2020, 41(22): 265-270.
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