[1] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[2] |
BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong.
Effect of Suantangzi Sourdough on the Quality of Bread
[J]. FOOD SCIENCE, 2021, 42(2): 135-142.
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[3] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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[4] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
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[5] |
LIU Yulan, LI Jin, WANG Geping, SUN Guohao.
Comparative Study on Flavor and Overall Quality of Zanthoxylum bungeanum Seed Oil and Zanthoxylum bungeanum Oil
[J]. FOOD SCIENCE, 2021, 42(14): 195-201.
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[6] |
SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong.
Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu
[J]. FOOD SCIENCE, 2020, 41(22): 177-183.
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[7] |
MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin.
Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread
[J]. FOOD SCIENCE, 2020, 41(2): 223-229.
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[8] |
ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang.
Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise
[J]. FOOD SCIENCE, 2020, 41(2): 253-258.
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[9] |
WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng.
Effect of Baking on Zeaxanthin Content in Corn Flour
[J]. FOOD SCIENCE, 2020, 41(2): 284-290.
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[10] |
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong.
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
[J]. FOOD SCIENCE, 2020, 41(18): 233-238.
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[11] |
DENG Jinliang, LIU Yulan, WANG Xiaolei, CHEN Ning, SONG Lili.
Effects of Different Storage Conditions on the Flavor and Overall Quality of Superfine Fragrant Peanut Oil
[J]. FOOD SCIENCE, 2020, 41(17): 231-237.
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[12] |
SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun.
Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter
[J]. FOOD SCIENCE, 2020, 41(11): 28-35.
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[13] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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[14] |
LI Weili, YUAN Xu, LIU Yushu, WU Xiaoyu, TANG Yong, LIN Hongbin, LIU Ping, DING Wenwu, CHE Zhenming, WU Tao.
Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry Analysis of Flavor Components in Pixian Bean Paste
[J]. FOOD SCIENCE, 2019, 40(6): 261-265.
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[15] |
TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang.
Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(22): 287-292.
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