[1] |
ZHAO Wenke, XIAO Chunqin, ZHANG Xian, CUI Chun.
Effect of Maturity on the Quality of Noni (Morinda citrifolia L.) Fruit Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 164-169.
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[2] |
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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[3] |
CHENG Guoting, CHANG Peipei, WANG Xinyu, LOU Qianqi, Ahmed H. El-SAPPAH, ZHANG Fei, LIANG Yan.
Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato (Solanum lycopersicum var. cerasiforme) Fruit
[J]. FOOD SCIENCE, 2021, 42(12): 173-183.
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[4] |
ZHOU Ruohao, LÜ Daizhu, MA Chen, LIANG Shuilian, XIANG Tantan, WANG Mingyue.
Determination of Chlorpheniramine Residues in Foods of Animal and Plant Origin by GC-MS/MS
[J]. FOOD SCIENCE, 2021, 42(10): 311-315.
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[5] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[6] |
WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan.
Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity
[J]. FOOD SCIENCE, 2020, 41(22): 222-230.
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[7] |
XIAO Hui, SUN Ke, TU Kang, PAN Leiqing.
Development and Application of a Specialized Portable Visible and Near-Infrared Instrument for Grape Quality Detection
[J]. FOOD SCIENCE, 2019, 40(8): 300-305.
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[8] |
DENG Siyang, SHI Shuo, DONG Yidi, ZHANG Daiyu, LIU Qian, WANG Hao, XIA Xiufang.
Recent Progress in Understanding Formation Mechanism of N-Nitrosamines in Processed Meat Products and Inhibition of N-Nitrosamines by Botanical Extracts
[J]. FOOD SCIENCE, 2019, 40(3): 317-322.
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[9] |
ZHANG Chunling, LIU Hui, LIU Jiechao, Lü Zhenzhen, YANG Wenbo, WANG Lirong, JIAO Zhonggao.
Evaluation of Juice Quality of Mid-Early Ripening Peach Varieties Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2019, 40(17): 141-149.
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[10] |
JI Fangfang, WU Mingqing, ZHAO Yang, CHEN Kunjie.
Prediction Model for Beef Physiological Maturity Based on Improved Grid Search Combined with Support Vector Machine (IGS-SVM)
[J]. FOOD SCIENCE, 2019, 40(15): 71-77.
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[11] |
ZHAO Xin, ZHANG Ren, WANG Wei, LI Chunyang.
Using Near-Infrared (NIR) Spectroscopy for Rapid, Quantitative Detection of Kojic Acid in Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(8): 249-255.
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[12] |
KONG Xiangjia, REN Siqi, LIN Hetong, LI Ni, LIN Yixiong, ZHUO Siqi.
Characteristics of Cell Wall Metabolism of Harvested Chinese Olive Fruits with Different Maturities in Response to Chilling Injury During Cold Storage
[J]. FOOD SCIENCE, 2018, 39(3): 229-235.
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[13] |
ZHAI Wanli, YUAN Yuxin, LIU Shuwen.
Determination of the Optimal Harvest Time of Meili Grapes in Yangling Region for Wine Processing
[J]. FOOD SCIENCE, 2018, 39(20): 226-232.
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[14] |
XIONG Zhengwei, XIE Yuejie, HUANG Meigui, ZHAO Fuchang, WANG Zhongming, REN Guili, WANG Qiang.
Effects of Cultivar and Maturity on Bioactive Components and Antioxidant Activity of Fresh Olive Fruits
[J]. FOOD SCIENCE, 2018, 39(17): 61-66.
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[15] |
YUAN Hongfei, HU Xinmu, YANG Junlin, REN Yamei, MA Huiling, REN Xiaolin.
Nondestructive Detection of Apple Watercore Based on FT-NIR and Electronic Nose
[J]. FOOD SCIENCE, 2018, 39(16): 306-310.
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