[1] |
WU Hao, ZHOU Xiuwen, CHEN Haiquan, JIN Baohui, YAN Zhi, ZHAO Xu, XIE Liqi, ZHAO Yan, LIN Guanghui.
Stable Isotope Fingerprinting of Salmon from Different Geographical Origins and Geographical Origin Traceability Analysis
[J]. FOOD SCIENCE, 2021, 42(16): 304-311.
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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
YAO Xiuxiang, WANG Wu, LI Peijun, ZHOU Ying, TONG Honggan, ZHANG Huafeng, YE Jian.
Screening and Identification of Aroma-Producing Fungi from Tongcheng Dry-Cured Duck
[J]. FOOD SCIENCE, 2018, 39(22): 135-140.
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[8] |
CHEN Qingliu , LIU Shuangping, TANG Yafeng, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, MAO Jian,.
Changes in Flavor Components during Fermentation Process of Mechanically Produced Shaoxing Rice Wine
[J]. FOOD SCIENCE, 2018, 39(14): 221-228.
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[9] |
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, WANG Jinxu, HU Xiao.
Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes
[J]. FOOD SCIENCE, 2017, 38(6): 165-172.
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[10] |
ZHOU Lihua, MOU Dehua, LI Yan.
GC-MS Detection Combined with Principal Component Analysis to Study the Aroma Compounds of Seven Small Berries
[J]. FOOD SCIENCE, 2017, 38(2): 184-190.
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[11] |
SHA Kun, SUN Baozhong, ZHANG Zejun, LI Haipeng, SONG Huanlu, LEI Yuanhua, LI Hongbo, ZHANG Yang,.
Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts
[J]. FOOD SCIENCE, 2017, 38(18): 48-53.
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[12] |
GONG Hui, YANG Zhen, SHI Zhijia , LIU Meng, TAO Rui, QU Chao, XU Dian.
Effect of Different Cooking Times on Volatile Flavor Components in Beijing Spiced Beef
[J]. FOOD SCIENCE, 2017, 38(10): 183-190.
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[13] |
XU Manjun, ZHANG Jie, LI Meiping , YU Ligang, GUO Caixia, ZHANG Shengwan.
Analysis of the Volatile Compounds in the Flowers of Allium tenuissimum by Headspace-Gas Chromatography-
Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(10): 199-203.
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[14] |
LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran.
Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder
[J]. FOOD SCIENCE, 2016, 37(8): 152-158.
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[15] |
LIU Nan, LI Tingting, YI Shumin, WANG Dangfeng, JIANG Yang, JIN Gaowei, LI Jianrong,*.
Effects of Tea Polyphenols on Volatile Compounds of Grass Carp Fillets during Refrigerated Storage as Analyzed by GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2016, 37(22): 237-243.
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