[1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[2] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[3] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin.
Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel
[J]. FOOD SCIENCE, 2021, 42(8): 198-205.
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[4] |
ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan.
Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2021, 42(8): 206-213.
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[5] |
CHEN Lihua, REN Lixia, LI Dongna, MA Xia.
Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters
[J]. FOOD SCIENCE, 2021, 42(6): 142-149.
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[6] |
PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan.
Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 157-163.
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[7] |
ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang.
Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(6): 206-214.
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[8] |
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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[9] |
CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia.
Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics
[J]. FOOD SCIENCE, 2021, 42(6): 223-228.
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[10] |
ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan.
Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria
[J]. FOOD SCIENCE, 2021, 42(5): 252-261.
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[11] |
GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi.
Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels
[J]. FOOD SCIENCE, 2021, 42(4): 215-220.
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[12] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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[13] |
WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning.
Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis
[J]. FOOD SCIENCE, 2021, 42(2): 193-199.
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[14] |
ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei.
Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage
[J]. FOOD SCIENCE, 2021, 42(2): 200-211.
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[15] |
DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He.
Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS
[J]. FOOD SCIENCE, 2021, 42(2): 227-234.
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