[1] |
CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng.
Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis
[J]. FOOD SCIENCE, 2021, 42(6): 215-222.
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[2] |
CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping.
HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar
[J]. FOOD SCIENCE, 2021, 42(6): 250-255.
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[3] |
LIU Hanhan, YANG Shuzhen, LI Zhe, ZHANG Meihong, PENG Litao.
Inhibitory Effect and Action Mechanism of Ammonium Carbonate against Sour Rot in Citrus Fruit
[J]. FOOD SCIENCE, 2021, 42(3): 204-210.
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[4] |
LI Lili, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng.
Analysis of Volatile Flavor Compounds in Base Liquor for Maotai-flavor Baijiu during Mechanized Fermentation
[J]. FOOD SCIENCE, 2021, 42(18): 199-206.
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[5] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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[6] |
LI Ruiwen, SUN Xiaorong, LIU Cuiling, GUO Zehan, TIAN Mi.
Rapid Detection of Polar Components of Used Frying Oils by Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(16): 328-332.
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[7] |
QIU Shuang, TANG Fei, LIU Chang, XIE Meilin, WEI Yangji, LI Jingming.
Aroma Networking of Cherries Based on Gas Chromatography-Mass Spectrometric Data and Sensory Evaluation
[J]. FOOD SCIENCE, 2021, 42(16): 209-217.
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[8] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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[9] |
WANG Shicheng, LI Guochen, WANG Ying, LI Bo, GAO Ningxuan, SUN Ci, SONG Yang, WANG Yanhong.
Authentication of Organic Tomatoes by Nitrogen Stable Isotope Ratio Mass Spectrometry and Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 159-164.
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[10] |
WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo.
Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 209-217.
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[11] |
LU Jie, TIAN Jing, LIANG Zhenhua, WANG Jinmei, KANG Wenyi, MA Changyang, LI Changqin.
Application of Near Infrared Spectroscopy in the Rapid Detection of Total Sugar Content in Lentinula edodes
[J]. FOOD SCIENCE, 2021, 42(12): 189-194.
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[12] |
LI Lu, LI Wei, CHE Jinxin, OUYANG Qiuli, TAO Nengguo.
Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2020, 41(9): 133-138.
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[13] |
ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,.
Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2020, 41(8): 152-158.
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[14] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
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[15] |
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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