| [1] |
ZHANG Hui, WEN Long, LIU Jianjiang, LI Xiaojuan, ZOU Xiangjun, JIAO Haifeng.
Shelf-Life Classification of Xinjiang Plums Using Multi-strategy Feature Fusion Based on Visible-Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(8): 384-395.
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| [2] |
TANG Subing, YANG Yajiao, YUAN Qi, WANG Mei, SHI Meilin, ZHAO Jinsong, LIU Mingming.
Geographical Origin Identification and Markers of Sichuan Nongxiangxing Base Baijiu Based on Fused Data of Gas Chromatography and Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 353-361.
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| [3] |
ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun.
Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate
[J]. FOOD SCIENCE, 2026, 47(6): 58-68.
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| [4] |
JIANG Huimin, PENG Renjun, YAN Xiaobo, LIU Yunhua, GAO Caixia, ZHANG Yingbin, LIN Zhi, DAI Weidong, ZHU Yin.
Harvesting Time-Dependent Variations in Volatile Compounds and Key Aroma-Active Components of Shaanxi Langao Green Tea
[J]. FOOD SCIENCE, 2026, 47(5): 174-185.
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| [5] |
WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande.
Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN
[J]. FOOD SCIENCE, 2026, 47(4): 39-48.
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| [6] |
XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo.
Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(3): 1-12.
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| [7] |
QIU Tong, TAN Yue, WANG Shuo, ZHAO Lei, LI Junxian, ZHANG Leiyi, ZHANG Ru, XU Qidi, LI Luqing, DAI Qianying.
Quantitation of Flavor Characteristics in Well-Known Green Tea Using Static and Dynamic Sensory Methods
[J]. FOOD SCIENCE, 2026, 47(1): 39-49.
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| [8] |
ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping.
Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion
[J]. FOOD SCIENCE, 2026, 47(1): 166-176.
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| [9] |
ZHAO Shiru, HUANG Pujie, LI Xianxiu, MAO Yangchen, WANG Zhenzhen, MAO Jianwei, SHA Ruyi, SHAO Yihuai.
Mid-infrared Spectroscopy for Rapid Determination of Key Component Contents in Anji Golden Flower Tea during Eurotium cristatum Fermentation
[J]. FOOD SCIENCE, 2026, 47(1): 177-184.
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| [10] |
XIANG Bowen, ZHAO Yang, QU Furong, YANG Peidi, WANG Runlong, TU Hongqiang, LIU Zhen.
Analysis of Differential Components in Green Teas from Five Huangjincha Cultivars Using Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(9): 235-247.
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| [11] |
FU Changchun, YANG Ruijin, TONG Yanjun.
Bioinformatics Analysis, Heterologous Expression and Enzymatic Properties of β-Galactosidase from Bifidobacterium bifidum ATCC 29521
[J]. FOOD SCIENCE, 2025, 46(6): 98-107.
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| [12] |
JIN Ying, MIN Weiqing, ZHOU Pengfei, MEI Shuhuan, JIANG Shuqiang.
Dietary Recommendation Based on Multi-objective Optimization Integrating Nutritional Knowledge and Preference-Health Balance
[J]. FOOD SCIENCE, 2025, 46(6): 29-37.
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| [13] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [14] |
WANG Zixi, SHEN Qun, ZHAO Qingyu.
Research Progress on the Application of Near Infrared Spectroscopy in Cereal Detection
[J]. FOOD SCIENCE, 2025, 46(3): 267-273.
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| [15] |
LI Haoxun, YU Xiao, DONG Chunwang, CHEN Zhiwei, GUO Mengqi, PENG Weijie.
Non-destructive Detection of the Moisture Content of Withered Leaves for Black Tea Based on Micro-Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(24): 304-312.
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