[1] |
BAI Jie, JIANG Huabin, TAO Guoqin, ZHANG Xiaofei, LI Yumei, PENG Yijiao.
Analysis of the Aromatic Components of Potato Flour Incorporated Instant Congee Processed by Explosion Puffing by Combined Use of SPME-GC-MS and PCA
[J]. FOOD SCIENCE, 2020, 41(14): 217-224.
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[2] |
LU Chenhao, WANG Xiru, ZHONG Menghan, HAO Yining, CHEN Shangbing, WANG Yuhuan, XING Changrui, YUAN Jian.
Effects of Germination on the Flavor of Rye Tea as Evaluated by GC-MS and Electronic Sensor Techniques
[J]. FOOD SCIENCE, 2020, 41(10): 192-197.
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[3] |
LUO Tao, LI Shuangshuang, GUO Xiaomeng, HAN Dongmei, WU Zhenxian.
Effect of Desulphurization on Postharvest Quality and Sulfite Metabolism in Sulfur-Fumigated ‘Heiye’ Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(7): 238-246.
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[4] |
WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong.
Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology
[J]. FOOD SCIENCE, 2019, 40(23): 117-122.
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[5] |
YANG Yajing, HAN Yuzhu, MENG Xing, WANG Yuying, LI Kai, XU Siqi, YANG Yemei.
Effect of Composite Antimicrobial Coating Containing Cinnamaldehyde on Postharvest Preservation of Litchi Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 253-261.
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[6] |
QIU Fangfang, ZENG Weichao, QU Fengfeng, YU Zhi, CHEN Yuqiong, ZHENG Shibing, NI Dejiang.
Effect of Aroma Enhancement Methods on the Quality of Congou Black Tea
[J]. FOOD SCIENCE, 2019, 40(11): 82-87.
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[7] |
PENG Bo, FENG Konglong, MIAO Jianyin, CHEN Yunjiao, CHEN Feilong, CAO Yong.
Effect of Crude Extract Containing Antimicrobial Peptide Produced by Lactobacillus paracasei subsp. tolerans FX-6 on the Quality of Litchi during Storage
[J]. FOOD SCIENCE, 2018, 39(7): 249-255.
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[8] |
ZHOU Mengzhou, DING Cheng, GUAN Yafei , WU Qian.
Inhibitory Kinetics of Acrylamide by Procyanidins
[J]. FOOD SCIENCE, 2018, 39(3): 123-128.
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[9] |
ZHANG Junli, TU Du, PENG Xinyu, HUANG Ting, YUAN Minggui, XU Zhihong.
Effect of Co-administration of Mixed Probiotic Culture and Litchi Polyphenol on Intestinal Morphology and Intestinal Flora of Mice with Diarrhea
[J]. FOOD SCIENCE, 2018, 39(23): 142-148.
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[10] |
DU Xihua, WANG Chao.
Predicting Retention Times of Volatile Organic Compounds in Drinking Water by Neural Network
[J]. FOOD SCIENCE, 2018, 39(20): 315-319.
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[11] |
ZHOU Molin, HU Zhuoyan, YU Xiaolin, ZHAO Lei, LUO Jin.
Impact of Postharvest Precooling and Controlled Atmosphere Storage on γ-Aminobutyric Acid (GABA) Accumulation and Storage Quality in Litchi (Litchi chinensis Sonn.) Fruits
[J]. FOOD SCIENCE, 2018, 39(15): 181-189.
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[12] |
YUAN Yuan, LIN Lijing, HUANG Xiaobing, PENG Shaodan, LI Jihua.
Fingerprinting Analysis of Volatile Compounds from the Rhizome of Alpinia officinarum Hance with Different Ages
[J]. FOOD SCIENCE, 2018, 39(14): 263-267.
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[13] |
YUAN Xingxing, YU Yuanshan, WU Jijun, XIAO Gengsheng, XU Yujuan, ZOU Bo.
Structure and Characteristics of Glutelin in Litchi Juice
[J]. FOOD SCIENCE, 2018, 39(12): 47-52.
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[14] |
FENG Di, QI Donglei, YIN Yuting, WANG Wei, HU Guanghui.
Analysis of Potential Migrants in Twelve Infant Food Contact Thermoplastic Elastomer Products
[J]. FOOD SCIENCE, 2017, 38(8): 225-230.
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[15] |
LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide.
Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang
[J]. FOOD SCIENCE, 2016, 37(6): 116-119.
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