| [1] |
CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing.
Recent Advances in Research the Bitterness of Coffee
[J]. FOOD SCIENCE, 2020, 41(9): 285-293.
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| [2] |
ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong.
Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes
[J]. FOOD SCIENCE, 2020, 41(4): 199-206.
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| [3] |
ZHOU Yang, LI Lu, LÜ Ying.
Effects of Roasting, Steaming and Extrusion on the Flavor and Bitterness of Quinoa
[J]. FOOD SCIENCE, 2020, 41(20): 263-269.
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| [4] |
TANG Qin, SUN Weijiang, CHEN Zhidan, SHEN Shiyu, ZHOU Zhe, CHEN Jiajia, CHEN Cuicui.
Determination and Analysis of Bitter and Astringent Substances in Youxi Bitter Tea Resources
[J]. FOOD SCIENCE, 2019, 40(18): 242-247.
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| [5] |
ZHANG Huimin, DENG Yuanyuan, ZHANG Ruifen, ZHANG Yan, WEI Zhencheng, MA Yongxuan, LIU Lei, ZHANG Mingwei.
Taste Modification of Bitter Melon (Momordica charantia) Powder by Different Bitterness Inhibitors
[J]. FOOD SCIENCE, 2018, 39(10): 298-303.
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| [6] |
ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, BAI Ruihua, CAI Hanjiang.
Identification of Bitter and Astringent Components in Ma Bamboo Shoots and Their Relationship with Taste by Sensory Evaluation
[J]. FOOD SCIENCE, 2017, 38(5): 167-173.
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| [7] |
SONG Lanlan, MA Chunli, QU Qian, ZHANG Rui, SHI Jingwen.
Screening of Strains of Adjunct Culture for Improving Bitterness of Low-Sodium Cheese
[J]. FOOD SCIENCE, 2017, 38(18): 35-41.
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| [8] |
LIU Long, ZHANG Wei, CHEN Yuantao, LIU Haibin, ZHANG Qi, GAO Zhongchao, LEI Lei.
Optimization of Enzymatic Hydrolysis Conditions for the Preparation of Antioxidant Peptides and Amino Acid Composition Analysis from Alfalfa Leaf Protein
[J]. FOOD SCIENCE, 2017, 38(14): 263-269.
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| [9] |
ZHANG Yu, LUO Yu, LIU Fangshu, DING Zhuhong.
Flavor Quality of Rosa roxbughii Juice with Different Treatments for the Removal of Bitter and Astringent Tastes
[J]. FOOD SCIENCE, 2016, 37(4): 115-119.
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| [10] |
LIU Ying, LIANG Qi, SONG Xuemei, ZHANG Yan, HUANG Shaohai.
Effect of Starter Culture on the Relationship between Proteolysis and Bitter Taste of Hard Cheese Made from Yak Milk
[J]. FOOD SCIENCE, 2015, 36(19): 112-117.
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| [11] |
WANG Ling, LIANG Qi*, SONG Xuemei, ZHANG Yan.
Effect of Casein Degradation on Bitterness of Hard Yak Milk Cheese
[J]. FOOD SCIENCE, 2015, 36(19): 1-6.
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| [12] |
YUAN Qi，YAO Xiao-ling，FENG Gui-ren，ZHANG Yan-nan.
Effect of Temperature and Gas Composition Conditions on Bitterness of Grapefruit during Refrigerated Storage
[J]. FOOD SCIENCE, 2013, 34(22): 303-306.
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| [13] |
LI Ke YANG Xiu-hua HU Lin LI Zong-jun*.
Optimization of Enzymatic Hydrolysis Conditions of Pig Bone Collagen by Response Surface Methodology
[J]. FOOD SCIENCE, 2009, 30(7): 135-140.
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| [14] |
ZHANG Xiao-Na, ZHOU Su-Mei, WANG Shi-Ping.
Optimizing Enzymatic Hydrolysis Conditions of Arabinoxylan in Wheat Bran through Quadratic Orthogonal Rotation Combination Desig
[J]. FOOD SCIENCE, 2008, 29(1): 141-145.
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| [15] |
HU Yang, NI Hui, WU Ying-Long, CAI Hui-Nong, WU Guang-Bin.
Study on Extraction Process of Bitterness from Guanxi Pomelo
[J]. FOOD SCIENCE, 2007, 28(4): 152-155.
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